Up next in 10
Vegan Mini Lemon Tartlets Recipe
15K views
May 3, 2024
If you can't travel to France in the springtime, try this vegan lemon tart recipe instead! I'll walk you through making 4 mini tartlets (4.75-inch) in this video, but you can also use the recipe to make a full 9-inch tart (see the recipe below). My vegan lemon tart recipe: https://www.stephsunshine.com/vegan-life/vegan-lemon-tart All my vegan recipes: https://www.stephsunshine.com/vegan-life/recipes Tools and ingredients that may be hard to find: (Links below may include affiliate links, which pay me a small commission if you buy from them after clicking my link) 6-pack of mini tartlet pans: https://amzn.to/3d8IZ25 9-inch tart pan: https://amzn.to/39dNU0w Pie weights: https://amzn.to/3lPETzY Microplane zester: https://amzn.to/3tUs9em Box grater: https://amzn.to/3fbT4OF Agar agar: https://amzn.to/3vYd0KP Follow me on IG: https://www.instagram.com/msstephsunshine/ Or on FB: https://www.facebook.com/MsStephSunshine
View Video Transcript
0:00
Welcome back today we are going to make vegan mini lemon tarts
0:05
They are made with a short crust or a paté brislet and we're filling them with a creamy lemon filling
0:14
which we're gonna veganize by making the base out of coconut cream and coconut milk
0:20
Okay, so first thing, we might need some things that are not common in your kitchen
0:24
and might be a little bit hard to find. So the first thing we're gonna need is a set of tartlet pans
0:30
See they have this nice little fluted edge here and the bottom actually pops out so it makes it real easy to
0:38
get them in and out. You're also going to need to thicken the filling with agar
0:44
So it looks like this. I got this in the Asian section of my supermarket but if you can't find it I'll put a link
0:51
in the description below and you're also going to need either a box grater or a microplane zester
0:58
So any of these things, if you can't find them, I'll put a link in the description below
1:02
I'll also put a link in the description to the recipe that's on my website if you want to follow
1:08
along that way. The recipe is for the full-size chart, but it also, if you read the description above the
1:18
recipe, it gives you some conversions for the tartlets and I'm going to give you that today
1:22
here too. So let's get to it. So the first thing I'm going to start on is the pat-e-bray
1:28
I'm putting 200 grams of flour, 40 grams of powdered sugar, and half a teaspoon of salt in a bowl
1:35
I'm going to mix my flour and sugar and salt. Then I'm adding in 105 grams of vegan butter and it is cut into tiny little pieces
1:45
And I'm going to cut in the vegan butter here with a fork
1:51
I'm not using my fingers for this because vegan butter softens a little faster than regular butter and
1:58
I don't want this to get too soft. And I'm just gonna cut this in until it is nice and crumbly
2:05
Now I'm gonna add four teaspoons of cold water and a teaspoon of vanilla
2:10
And I'm just gonna mix it until I get a nice dough. It may look like it's not coming together
2:16
but just keep mixing and I promise it'll get there. So you might need to get your hands in there a little bit
2:23
to get it to all stick together, but I try to avoid it as much as possible to keep the dough cold So now I gonna divide divide my dough into four pieces and then I going to flatten them into discs wrap them up and refrigerate for about 20 minutes
2:37
just to let them firm up a little bit. My dough has chilled
2:40
I'm going to roll out the first disc until it's about an eighth of an inch thick
2:44
That's about three millimeters. So I personally like to press it out just a little bit
2:49
with my hands because the sooner you roll it, the more likely it is to break
2:55
Then I'm going to carefully lift it up, slide the pan underneath, and then I'm going to press
3:02
it into the sides and trim the extra on top. If you have any extra spaces, you can use the extra
3:11
dough to fill it in. It's also a good idea to hang on to that extra dough just in case your
3:18
crust cracks while it's in the oven. You don't want a cracked crust because your filling will just
3:24
leak right through it. You can always patch it up with an extra piece of dough. Just put it back in the oven
3:28
for another five to ten minutes until it is dry and your pie crust will be saved. But if you
3:36
didn't save your crust, it's okay. You can also just mix up some flour and water and patch it with
3:42
that and it will work. Now I'm going to prick the bottom with a fork, put some holes in there
3:47
and refrigerate it for another 20 minutes. All right, so my tart crust have chilled and I have
3:52
preheated the oven to 350 degrees. That's Fahrenheit. If you're in Celsius, it's about 175
3:58
We're going to blind bake the crust, which means that we're baking it without the filling in it
4:04
So we need to put some weight in the tarts to make sure that the edges don't shrink in
4:10
and then also make sure that the bottom doesn't rise up while it's baking. So what we're going to do
4:16
is take, I've cut four little pieces of oil here. I'm going to spray
4:22
the back and I'm just gonna press it in. It needs to go all the way around
4:32
and you want to make sure you get a little bit hanging over the edges
4:36
so you can fold it over. But you really want to get it into the edges here
4:43
so that the crust doesn't have anywhere to go while it's baking
4:49
If you have pie weights you can use it probably better than wasting rice but that what I got so I just using some dry rice here This is going to weigh that crust down so that it doesn expand while it baking
5:09
So I have them here on a baking tray, and I'm going to bake them for 15 minutes
5:14
Then I'm going to remove the foil and bake them another 5 to 10 minutes until it's just getting a slight little golden color
5:23
After the crusts are baked, you want to let them move. cool in the pan for about 10 minutes or until they're you know cool to the touch and you can take them out
5:32
then you can actually take the crust out put them on a cooling rack until they are totally cool so the
5:37
cress are cooling behind me and i'm going to start on the filling so we're going to need about
5:45
one and a third teaspoons of lemon zest i've already run these under hot water and scrub them
5:52
which i normally do even though they're organic just to make sure if there's any pesticides or wax on there that it all comes off. So to zest the lemons, I'm going to use the
6:02
small holes on the box grater and you really only want to get this bright yellow part here
6:09
Once you get to the light part, stop zesting because that part inside, the white part is bitter
6:17
So the part that's yellow, that's the part that has all the flavor, that's what we want
6:21
So right about there, that's where I'm gonna stop. So I got my one in the third teaspoons
6:44
It's about two and a half lemons. I'm gonna juice my lemons. I need 60 milliliters or a quarter of a cup
6:51
of lemon juice. So for the filling, we've got my lemon juice and lemon dust. We're also
6:57
going to need coconut cream and coconut milk. I'm going to make sure that your
7:02
coconut cream is unsweetened. There are some Latin brands that sell crema de
7:08
cocoa. It is not the same thing. They're loaded with sugar. So you want to get one of
7:14
these. 365 makes it. Trader Joe's has it. Native Forest. Tie-K.' kitchen has it as well
7:22
And you wanna make sure your coconut milk is the full fat kind and not the low fat kind I know it kind of a pain to get both of them but I tested the filling with just one and just the other
7:37
and with the coconut milk, it just came out kind of like jello
7:42
and with the coconut cream alone, it just came out a little bit gritty. But when you mix them together, it comes out with the perfect texture
7:49
So sorry to make you buy two cans, but I really wouldn't use just one or the other
7:54
So you're going to need 125 milliliters. of each the coconut cream and the coconut milk
8:00
You're going to need 36 grams of sugar, 1.5 tablespoons of corn starch
8:08
So you're going to mix all of those ingredients in a saucepan. And then you're just going to heat it to a slow boil and stir it
8:16
Okay, once it gets to a slow boil, we're going to add 1.1.1 teaspoons of agar
8:24
And then keep mixing until it's thick. probably take around two minutes to thicken. So I'm going to pour the filling into the tart crust
8:32
I put the tart crust on a baking tray because I've got to move these into the refrigerator
8:36
and so just having them on a tray here makes it a little easier to move them. I'm going to start
8:41
pouring my filling into the crust. Don't fill it all the way because if it spills over
8:47
it's just a mess. Trust me. I've made every mistake so you don't have to, okay
8:56
So my tarts are ready to go in the refrigerator. I usually refrigerate them overnight, but they should be firm after about three hours
9:04
So I'll see you in three hours. Alright, so three hours in the refrigerator and bam, look at that
9:12
It's like springtime in France, right here. Mmm, they look so delicious
9:17
If you want to cut these cleanly, you should use a serrated knife and a pairing knife
9:23
Take the serrated knife and just kind of... Get it most of the way
9:31
I'm gonna take my pairing knife and go all the way down
9:36
I'm the worst at cutting these, so if I can get it to look like this
9:41
I'm sure that you can get it to look a thousand times better. Thanks for watching. If you like this video, please give it a like
9:46
Leave me a comment. It helps with the algorithm so more people can see my videos
9:51
And if you want more vegan recipes, feel free to subscribe. You can also check out my website
9:55
my website where I have a lot more vegan recipes there and I'll see you next time
#Cooking & Recipes
#Desserts
#Food & Drink