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.
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.