So this food time Friday is brought to you by my running/ exercise partner Susan. For Gingersneezes anniversary she graciously donated her time and amazing baking skills to make us some dairy free, bite size fruit tarts.
Although it took a bit of wrestling and testing out the recipe to make them dairy free, she did it and they turned out absolutely amazing, thank goodness she made so many of them because they were definitely in high demand. Please note that these treats are super tasty but they are treats, it is good to indulge every now and then, it is a part of finding a balance. With that in mind always remember to reward yourself but do what you can to keep your progress on track.
So here it is Susan’s Sugar Post:
Vegan Fruit Tarts:
Makes approx. 45-50 mini tarts
2.5 cups all-purpose flour
2 tbsp sugar
1 cup vegan butter (I used Earth Balance)
4 tbsp ice water
1. Preheat oven to 350. Mix the flour and sugar in a large bowl.
2.Cut the “butter” into the flour with a pastry blender, 2 knives, or just your hands until it is crumbly. Add the ice water one Tbsp at a time until the dough comes together (try not too work it too much). You can add up to 4 additional Tbsp of water if necessary.
3.Divide dough in half, wrap each in plastic wrap and refrigerate for 45 to 60 minutes. Once ready roll out the dough on a floured surface and cut to fit in mini muffin tray (or regular muffin tray) using a cookie cutter (or glass).
1/3 cup granulated sugar
2 tbsp all-purpose flour
4 tbsp cornstarch
1/4 cup water
1 1/3 cups coconut milk
2 tsp vanilla
11 quartered strawberries
22 halved blackberries
1. Chop berries and have them ready to go. Once the custard is finished it will set quickly so you will want the pie crust and berries ready to go.
2. In a medium bowl, beat together the sugar, flour, cornstarch, and water until creamy, an electric mixer is recommended for this if you don’t have an electric mixer put some elbow grease into it, should take about 4 minutes. Set aside.
3. In a saucepan, bring the coconut milk to a simmer. Pour about 1/3 cup of the hot milk into the sugar mixture and stir till well mixed, be sure the milk and sugar combo is slightly runny. Pour this sugar-milk mixture back into the saucepan with the rest of the milk. Return to the stove and heat over medium-low heat, whisking constantly. Don’t stop whisking! Be sure to scrape the sides and bottom of the pan as you whisk. Continue cooking and mixing until the mixture thick and creamy (it may bubble but it likely wont) and then whisk as fast as you can for about 30 seconds. Remove from heat. Depending on the milk you have used it
5. Scrape the bottom and sides of the pan as you whisk. Cook until it begins to bubble, then whisk as vigorously as you can for 30 seconds, and remove from heat and stir in the vanilla. (Mine never bubbled. If yours doesn’t either, just remove from heat when it seems about as thick as your average chocolate pudding.)
Assembling your Tarts:
1. Pour the custard into the mini pies right away, smoothing it flat with a spatula or a spoon.
2. Top with halved blackberries and strawberries immediately. The custard firms up quickly so be sure to top as fast as you can.
Happy Friday! I hope everyone is looking forward to the weekend!
*original recipe found here