Vegan Lemon & Mint Mini Tarts

Marisa's Vegan Recipes

Aug 9, 20193 min read

These Vegan mini tarts are very impressive! They look amazing and they taste even better!

For my husband these are bite size which he loves! I also love the size but it takes me a few extra bites.

It took me a while to get these right. The first time I made them I tried to make them with a nut pastry which didn’t work at all. The next time I tried to add sugar to the pastry to make it taste a little sweeter.

I have finally perfected the pastry and the mix to be the perfect combination and the taste is just right!

I find the flavour it light and a great addition to any summer get together.

Theres No added sugar! So what a bonus!

You can change the flavour to any other fruit you would like. I love the raspberry ones and blueberry is next on my list to try!

Just add 1 cup of fruit into the halved mix. You may need to allow to thicken for a little longer after. Taste to make sure you have a strong enough flavour and add more if needed.

I hope you love these as much as we do!

I would love to see what flavours you choose to make!

Ingredients

Pastry;

150ml Olive Oil

500g Plain Flour

200ml Water

Filling;

2 Cups Full Fat Coconut Milk

2 Cups Milk

½ Cup Golden syrup or Organic Honey (If you want no added sugar)

2 tbsp Cornflour

4 tsp Arrow Root

½ Cup Fresh Lemon Juice - More if you would like

Yellow Food colouring

⅛ tsp Mint Extract - More if you would like

Green Food colouring

Method

Pastry;

* Sift the flour into a large bowl.

* In a jug mix the oil and water together.

* Pour the wet ingredients into the flour and mix well. This will create your dough for your pastry so treat it nicely.

* Knead the dough 5-6 minutes.

* Cover your dough in cling film and place in the fridge while you prepare your tins.

* Preheat the oven 180C

* Make some bundles of rice to blind bake with - Balls of rice in cling film that fit perfectly in your chosen tins. You can buy baking beans for this too.

* Grease your chosen tins with vegan butter.

* On a lightly floured surface, roll your dough out to about 1/2cm thick

* Place your dough in the tins and prick the bottom with a fork - about 3 times.

* Place your rice bundles on top of the pastry and bake for 7 minutes.

* Take the rice out and place the pastry back in the oven for a further 7-9 minutes. Or until golden brown.

* Take the pastry out of the tins and let cool completely before putting the filling in.

Filling;

* In a large pan heat the cream and milk, on a medium heat.

* Add the golden syrup, cornflour and arrow root. Sift the cornflour and arrow root for a smoother texture!

* Whisk gently until the mix has thickened.

* Once it’s thickened transfer half the mix into a separate pan.

In one pan;