Fruit tartlet {vegan}

Tartelette aux fruits

Comment profiter des jolis fruits d’été que l’on trouve à profusion sur les étals en ce moment ?! Mangés tels quels bien évidemment mais pourquoi ne pas les manger en tartelette aux fruits, je vous assure c’est encore mieux ! Oui, ces petites tartelettes sont en plus sans reproches et vegan, avec une pâte croquante, une crème pâtissière végétale onctueuse amande et vanille et de jolis petits fruits par dessus. Strawberries, raspberries, groseilles, apricots, peaches, mangues… n’hésitez pas à mélangez vos fruits chouchous au gré de vos envies, car la tartelette aux fruits s’adapte à toutes les folies (oui je m’entraine aux rimes moi maintenant !). Brief, a simple recipe (who does not change from usual), pretty quick to do (just a short wait due to cooling) and which I am sure will please Mamie Françoise as much 87 ans (and all his teeth ?!) only to little cousin Nicolas 3 ans !

To your mussels… pie of course, otherwise it no longer makes sense !!!

recette de tartelette aux fruits

Tartelette aux fruits

Fruit tartlet {vegan}

2015-07-30 11:40:03

Pour 8 tartlets

To print

Ingredients

600 g of seasonal fruit : strawberries, raspberries, peaches, apricot, groseilles, mango...
FOR THE DOUGH
200 g T80 flour
8 key of water
5 tablespoons of neutral vegetable oil
1 g de sel
2 tablespoons cane sugar
FOR THE CREAM
55 cl of plant-based almond milk
80 g cane sugar
6 tablespoons of cornstarch
1 vanilla pod

Preparation

Make the cream, to do this, put the milk and the vanilla pod split in two to boil in a saucepan. Leave to infuse 10 minutes and remove the pod. Mix the starch and sugar in a salad bowl. Bring the milk to the boil again then pour it over the starch/sugar mixture.. Pour the mixture into the saucepan and gently bring to the boil while stirring so that the cream thickens.. Pour the cream into a salad bowl, cover with film and set aside to cool. 2 hours.
To make the dough, Mix the dry ingredients together then add the oil. Sand the dough with your fingertips then add the water gradually. Work the dough to form a homogeneous mixture. Form a ball and let rest 15 cool minutes.
Preheat the oven to 180°.
Roll out the dough hard 3-4 mm thick then pour it into mini tart molds.
Bake 15 minutes and let cool.
Assemble your tartlets by adding cream to the tart bases then the fruit on top. Serve immediately.

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