I came up with this recipe after collecting a lot of fresh red apples recently, upon going apple-picking. It is a simple and aesthetically pleasing recipe as it uses mini tartlet moulds, which leads to smaller serving portions than traditional tarts, making them a quick and perfect guilt-free snack for the season.
Recipe by: SheryOnTop
www.instagram.com/shery.on.top/
This is an easy fall recipe that can be done at any time with accessible ingredients. Apple is a great fall flavor as a change from using pumpkin. The pudding is sweetened by both sugar and applesauce in order to complement the apple slices on top. I also like to serve the tarltelts "à la Mode", by adding vegan vanilla ice cream on the side.
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I came up with this recipe after collecting a lot of fresh red apples recently, upon going apple-picking. It is a simple and aesthetically pleasing recipe as it uses mini tartlet moulds, which leads to smaller serving portions than traditional tarts, making them a quick and perfect guilt-free snack for the season.
Ingredients
Tartlet Crust:
- 3/4 Cup All-Purpose Flour
- 6 tbsp Vegan Butter
- 1 tbsp Granulated Sugar
- 1 tsp Powdered Sugar
- 1/8 tsp Salt
- 3 tbsp Cold Water
Pudding:
- 1 cup Coconut Milk full-fat can
- 2 tbsp Brown Sugar
- 2 tbsp Applesauce smooth
- 3/4 cup Oat Milk
- 2 tbsp Corn Starch
- ½ tsp Vanilla Extract
- ¼ tsp Salt
- 1 tbsp Poppy Seeds optional
- Apple Slices for topping optional
- Vegan Ice Cream optional
Instructions
- Mix the crust ingredients together forming a dough ball then cover and chill it in the fridge for 20 min.
- Roll out the dough into a thinner layer using a rolling pin then cut out 12 circles of the pasty to fit the mini tartlet moulds.
- Use empty moulds to press into them in order to have smoother edges.
- Use a fork to prick into the bases of the crust before baking in a pre-heated oven at 375 °F (190 °C) for 15 min until light golden brown, then cool down before filling.
- Boil half the coconut milk with the sugar on the stovetop then switch to medium heat while stirring constantly until darker color.
- Pour the oat milk with the corn starch and the remaining of the coconut milk into another pan on medium heat while stirring until well dissolved.
- Turn off the heat and add both mixtures together along with the applesauce, vanilla, salt and the poppy seeds while stirring until thicker consistency.
- Pour the filling on top of the crust and put in the freezer for a couple hours before adding apple slices or any topping of preference, and serving them with ice cream on the side.
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