Mini tarts with apricots and vanilla pudding - vegan

Name: Mini tarts with apricots and vanilla pudding - vegan - Tudora N.
Ingredients: Special dough: 100 ml white wine (tomato juice or borscht) 80 ml olive or sunflower oil 300; 350 g flour 2 tablespoons cornmeal (this is the charm of the recipe because the cornmeal keeps them slightly crispy and gives them a special; pleasant taste) 1/2 teaspoon salt Cream; pudding: 1 packet vanilla pudding 500 ml soy or coconut milk 3; 4 tablespoons sugar 1 tablespoon vanilla essence canned apricots

Dessert - Mini tarts with apricots and vanilla pudding - vegan by Tudora N. - Recipia

Mini tarts with apricots and vanilla pudding - vegan Today, I invite you to prepare some delicious mini tarts with apricots and vanilla pudding, perfect for a vegan diet. These tarts are more than just a simple dessert; they are an explosion of flavors and textures, with a crispy crust and creamy filling that will delight any palate. Whether you enjoy them on a special occasion or simply as a sweet treat during the day, these mini tarts are easy to make and incredibly tasty. Let's get started! Preparation time: 30 minutes Baking time: 15 minutes Total time: 45 minutes Number of servings: 12 mini tarts Necessary ingredients *For the special crust:* - 100 ml white wine (or tomato juice/borscht for a more original touch) - 80 ml olive oil or sunflower oil - 300-350 g flour - 2 tablespoons cornmeal (the secret to the crunchiness!) - 1/2 teaspoon salt *For the pudding cream:* - 1 packet of vanilla pudding - 500 ml soy or coconut milk - 3-4 tablespoons sugar - 1 tablespoon vanilla essence - Apricots from compote (or fresh, if you have them) Preparation steps 1. Preparing the crust In a large bowl, combine the white wine, oil, and salt. Mix well with a wooden spoon until the ingredients are homogeneous. Then, gradually add the flour and cornmeal, continuing to mix until the dough starts to come together. It is important not to over-knead the dough, as we want it to remain tender. Shape the dough into a ball, wrap it in plastic wrap, and let it chill in the refrigerator for 30 minutes. 2. Preheating the oven While the dough is chilling, preheat the oven to 200°C. This step will ensure an even baking of the tarts. 3. Shaping the tarts Once the dough has chilled, take it out of the refrigerator and form a roll. Cut it into 12 pieces, then cut each piece in half, yielding 24 portions. Roll each piece of dough in your palm until it reaches the desired size for the tart molds. Place each portion in the tart molds greased with a little oil. 4. Chilling the tarts Once placed in the molds, refrigerate the tarts for a few minutes. This step will help the dough stabilize and prevent puffing during baking. 5. Baking the tarts Remove the tarts from the refrigerator and use a fork to lightly prick them. This will allow steam to escape during baking. Bake them in the preheated oven for 10-15 minutes or until golden. Once baked, remove them from the molds and let them cool on a rack. 6. Preparing the pudding cream In a saucepan, bring 500 ml of soy or coconut milk to a boil. In another bowl, mix the pudding packet with 3-4 tablespoons of sugar and the vanilla essence. When the milk reaches boiling point, add the pudding mixture, stirring continuously to avoid lumps. Cook for a few minutes until the cream thickens. Let it cool slightly. 7. Assembling the tarts Fill each tart with a piece of apricot from the compote and pour the pudding cream on top. You can decorate the mini tarts with slices of fresh apricot or a drizzle of melted chocolate for an extra touch of elegance. 8. Serving and storing These mini tarts with apricots and vanilla pudding are excellent served cold, alongside a scoop of soy ice cream or a fragrant tea. You can store the baked tarts in a paper bag or a cookie box, but the filling should be done shortly before serving to keep the crust crispy. Useful tips - Filling variations: This versatile dough can easily adapt. You can try savory fillings, such as spinach with mushrooms or soy cheese with herbs, for a tasty appetizer option. - Ingredients: Be creative with the ingredients! Substitute apricots with other seasonal fruits, such as peaches or plums, for a different flavor. - Nutritional benefits: These mini tarts are not only delicious but also healthy. The flour and cornmeal provide important fiber, while soy or coconut milk is an excellent source of plant protein. Frequently asked questions 1. Can I use another type of milk for the pudding? Absolutely! You can use almond milk, oat milk, or any other preferred type. 2. How can I store the dough for later? The dough can be frozen. Wrap it well in plastic wrap and keep it in the freezer. When you want to use it, simply let it thaw at room temperature. 3. What is the best way to decorate these tarts? Use fresh fruits, grated chocolate, or a caramel sauce to add an appealing look. Try this recipe for mini tarts with apricots and vanilla pudding and turn every meal into a celebration of taste! Each bite will bring you joy and satisfaction. Enjoy!

Mini tarts with apricots and vanilla pudding - vegan

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