Fruit Tartlets Recipe

Flour: The base for the tartlet crust, providing structure and texture.

Vegan butter: A plant-based alternative to traditional butter, adding richness and helping to bind the dough.

Ice water: Helps to bring the dough together without making it too sticky.

Coconut cream: A thick, rich cream from coconuts, used to create a smooth and creamy filling.

Maple syrup: A natural sweetener that adds a hint of caramel flavor to the filling.

Vanilla extract: Enhances the flavor of the filling with a warm, aromatic note.

Mixed fresh fruits: Provides a burst of freshness and color, making the tartlets visually appealing and delicious.

When making the dough for the tartlet crusts, ensure that the vegan butter is very cold. This helps create a flaky texture. Use a pastry cutter or your fingers to combine the flour and butter until the mixture resembles coarse crumbs. When adding the ice water, do so gradually and mix just until the dough comes together. Overworking the dough can result in a tough crust.

• all-purpose flour - Substitute with almond flour: Almond flour provides a gluten-free option and adds a nutty flavor to the tartlet crust.

• vegan butter - Substitute with coconut oil: Coconut oil is a plant-based fat that can provide a similar texture and richness to the crust.

• ice water - Substitute with cold almond milk: Cold almond milk can help bind the dough while adding a subtle nutty flavor.

• coconut cream - Substitute with cashew cream: Cashew cream is rich and creamy, making it a great alternative to coconut cream for the filling.

• maple syrup - Substitute with agave nectar: Agave nectar is a plant-based sweetener that has a similar consistency and sweetness level to maple syrup.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile to the tartlets.

• sliced mixed fresh fruits - Substitute with dried fruits: Dried fruits can add a chewy texture and concentrated sweetness, though they will change the overall texture of the tartlets.

• To keep your fruit tartlets fresh and delightful, store them in an airtight container. This prevents them from drying out and keeps the crust crisp.
• If you plan to enjoy them within a day or two, place the container in the refrigerator. The coconut cream filling will stay firm and the fresh fruits will remain vibrant.
• For longer storage, consider freezing the tartlets. First, place them on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the tartlets to a freezer-safe container or a resealable plastic bag. Label with the date to keep track of freshness.
• When ready to serve, thaw the tartlets in the refrigerator for a few hours or overnight. This gradual thawing helps maintain the texture of the crust and the creaminess of the coconut cream filling.
• Avoid topping the tartlets with fresh fruits before freezing. Instead, add the fruits after thawing to ensure they remain fresh and juicy.
• If you notice any sogginess in the crust after thawing, you can briefly reheat the tartlets in a preheated oven at 350°F (175°C) for a few minutes to restore their crispness.

• Preheat your oven to 300°F (150°C). Place the fruit tartlets on a baking sheet and cover them loosely with aluminum foil to prevent the crust from over-browning. Heat for about 10-15 minutes until the coconut cream filling is warmed through.

• For a quicker method, use a microwave. Place a fruit tartlet on a microwave-safe plate and cover it with a microwave-safe lid or another plate to avoid splattering. Heat on medium power for 20-30 seconds, checking to ensure the crust doesn't become soggy.

• If you prefer a crispier crust, use a toaster oven. Set it to 300°F (150°C) and place the fruit tartlets inside for about 10 minutes. Keep an eye on them to make sure the crust stays golden and the coconut cream filling is just warmed through.

• For an air fryer, preheat it to 300°F (150°C). Place the fruit tartlets in the basket and heat for 5-7 minutes. This method ensures a crispy crust while gently warming the coconut cream filling.

• If you have a steam oven, set it to a low steam setting at around 250°F (120°C). Place the fruit tartlets inside for about 5-7 minutes. This method helps maintain the moisture of the coconut cream filling while keeping the crust crisp.

• Oven: Used to bake the tartlet crusts until they are golden brown.

• Mixing bowl: Needed to combine the flour and vegan butter, and to mix the coconut cream filling.

• Pastry cutter: Helps to cut the vegan butter into the flour until the mixture becomes crumbly.

• Measuring cups: Essential for accurately measuring the flour, coconut cream, and maple syrup.

• Measuring spoons: Used to measure the vanilla extract and ice water.

• Tartlet pans: Molds the dough into individual tartlet shapes for baking.

• Spatula: Useful for pressing the dough into the tartlet pans and for mixing the coconut cream filling.

• Knife: Needed to slice the fresh fruits for topping the tartlets.

• Cutting board: Provides a safe surface for slicing the fresh fruits.

• Cooling rack: Allows the baked tartlet crusts to cool evenly before filling.

• Whisk: Helps to mix the coconut cream, maple syrup, and vanilla extract until smooth.

• Ice water: Used to help form the dough by adding moisture gradually.

Pre-make the dough: Prepare the dough in advance and store it in the fridge for up to two days. This way, you can quickly press it into the tartlet pans when ready to bake.

Use canned coconut cream: Opt for canned coconut cream to save time on extracting and chilling coconut milk. It’s ready to use and ensures a smooth filling.

Pre-slice fruits: Slice your fresh fruits ahead of time and store them in an airtight container. This will make assembling the tartlets much faster.

Chill the filling: Mix the coconut cream filling and refrigerate it beforehand. This allows it to set and makes filling the tartlet crusts quicker.