Foodtactics

Vegan Strawberry Tartlettes

Strawberry Tartlettes

The sun tickles on the skin and there’s a a breath of sun cream and happiness in the air – summer in Hamburg shows its pretty face.

Small stalls selling strawberries from the region line our neighbouring streets and in the cool shade of our kitchen we long for summerly light delicacies.

A base with just the right crunch, a cream that melts on the tongue and fresh strawberries – turned in a little bit of agave syrup to emphasise the the natural sweetness even more. Does that sound alright?

And here we go – the perfect summer dessert, a great addition to Sunday’s brunch, a surprise for your mum, your best friend or just because you feel like having a sweetie. And the best thing about it? These small tartes are entirely vegan and free from refined sugar.

Ingredients

Base:
45g oats
55g almonds
1 tbsp coconut sugar
1 tbsp spelt flour (or more oats)
½ tsp baking powder
1 pinch of salt
4 tbsp coconut oil
1 tbsp plant milk

Filling:
200g coconut yoghurt (or other plant based alternative)
1 tbsp coconut sugar
1 tbsp agave nectar
vanilla extract
1 tsp agar agar
50ml cold water
50ml plant milk

ca. 200g fresh strawberries
1 tsp agave nectar

Tactic

Start by chopping the strawberries into small cubes and mix them in a bowl together with the agave nectar.

Preheat the oven to 150°C.

Mix the oats and almonds in a food processor until they reach a flour like consistency.

Put the mixture into a mixing bowl and add the remaining dry ingredients.

Heat up the coconut oil on a low heat until completely liquid.

Add the coconut oil and the plant milk to the dry ingredients - you should get a pasty consistency when you press the mixture between your fingers. If it is still a little too dry, simply add a little more coconut oil.

Brush your muffin tin with coconut oil and spread the dough on 6 moulds.

Press it into the mould with your fingers so that a small edge is formed. Use a fork to stab a few small holes in the ground.

Bake the tart bases in the oven for about 10 - 15 minutes until the edges turn slightly golden brown and let cool down completely.

Mix the yoghurt with the coconut sugar, agave syrup and a few drops of vanilla extract (optional).

Stir the agar agar into the cold water. Once combined, heat the mixture together with the plant milk in a small pot,
Let it boil once, then take the pot off the stove.

Mix the agar agar mixture immediately with the yoghurt cream (Be quick! - otherwise the agar agar will set!).

Spread the cream on the cooled tarte bases.

Put the strawberries on top and let the tartelettes cool in the fridge for at least an hour.

makes 6 tartes