Easter has just passed, right? It’s time for summer! Or at least that’s how I feel. Jump into some heavy summer vibes with these colourful vegan tartelettes!
I posted some time ago the recipe of my vegan crust pastry. This time I decided to use it for making some colorful tartelettes, playing with the Rawnice powders I bought some days ago. They’re amazing. I believe I still need to understand exactly how much powder to use depending on the recipe, but I think the colours are just awesome!
I just love playing around using random colours in different recipes and see what comes out of that. Sometimes you can get really amazing and unpredictable results indeed. This was my first time the pastry, and if you’re interested on that, I strongly suggest you to check out Althea Totonelli‘s page for some amazing inspo!
P.S. these are not only super cute, they’re very tasty as well!
“The Queen of Hearts, she made some tarts,Lewis Carroll
All on a summer day:
The Knave of Hearts, he stole those tarts,
And took them quite away!“
Colorful Vegan Tartelettes
- Tartelette Pan
- sauce pan
- Rolling Pin
- Silicone Molds
- 1 Vegan Crust Pastry see recipe on previous post, but use caster sugar and white flour
- 1 tsp Matcha Powder
- 1 tsp Butterfly Pea Powder Powder
- 1 tsp Purple Carrot Powder
For the Vegan Cream Pastry
- 250 ml Coconut Milk I used Alpro
- 20 gr Corn Starch
- 2 tbsp Sugar
- 1 Lemon Zest
- 1 tsp Vanilla Extract
- 1/2 tsp Turmeric for the yellow cream
- 1/2 tsp Blue Spirulina for the blue cream
For the Molds decorations
- 100 gr Yogurt
- 1 tsp Of the coloured powder you prefer
- First of all, mix the coloured powder and the yogurt and fill up the silicone molds. Put these in the freezer for at least 1 hour.
- Prepare the crust pastry and roll it out on a floured surface. Cut out some circles and place them as a base on the tartelettes' pans. Keep the leftovers, divide into three and add the coloured powder to each dough piece. Knead well until the powder is well combined. Roll the dough out, cut some strings and make a intertwining. Place everything on a baking tray and bake at 180C for 15-20 min. Cover the coloured pastry with some aluminum foil to prevent the colours to burn.
- In the meantime, prepare the cream. Add the Corn starch to a sauce pan and slowly mix with milk, not to create clumps. Add the lemon zest, vanilla extract and sugar and place on medium heat. Mix continuously for about 5-10 min, until dense. Divide the cream in two. Mix half of it with turmeric powder and the other half with blue spirulina.
- Once the tartelettes bases are cooked, fill them with the cream, adding on top the intertwining pastry and the frozen yogurt shapes. Enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!