Vegan Tartlets
- Energy Kcal 371
- Carbohydrates g 54.7
- of which sugars g 25.8
- Protein g 6
- Fats g 14.2
- of which saturated fat g 4.76
- Fiber g 2.1
- Cholesterol mg 5
- Sodium mg 263
- Difficulty: Average
- Prep time: 30 min
- Cook time: 20 min
- Makes: 8 pieces
- Cost: Average
- Note + time to prepare vegan butter and resting times for the shortcrust pastry
PRESENTATION
Vegan tartlets—these little gems—are like the rockstars of Italian gatherings. Really. Whether it’s a family dinner or a big celebration, they’re always there. What makes these vegan tartlet recipes stand out is their tender, almost buttery crust, thanks to a blend of soy milk and coconut oil. And look, the filling? It’s smooth and velvety, flavored with either orange or chocolate.
People just love how these easy vegan tartlets can be put together in all sorts of ways. Craving something fruity? Or maybe something rich and chocolatey? You got it. The crust stays crisp—which is great—even when filled—making it perfect for all sorts of vegan desserts. Topped with fresh fruit, they’re a splash of color with just a hint of sweetness. Super tasty.
And the fillings? Playing around with them is half the fun, right? That's why these vegan tartlets are known for being one of the most flexible vegan pastry recipes. At parties or holiday buffets, trays of plant-based tartlets vanish fast. Why? Because they’re cute and really really tasty, appealing to everyone, not just those who are dairy-free or vegan.
The orange cream is so silky and has this gentle citrus flavor. And the chocolate? It’s a bit more indulgent for anyone craving a decadent treat. The thing is, since these are totally animal-free, they’re perfect for anyone hunting for dairy-free tartlets that taste, you know, authentic.
Mixing and matching is common, with a variety on one plate so guests can try a bit of everything. For sure. Whether you’re making them for a casual hangout or a grand event, these tartlets are easy to share and so enjoyable in just a couple of bites. Seriously good stuff. It’s no wonder they’re a favorite for modern vegan appetizers or sweet treats at any Italian-style party.
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INGREDIENTS
- Ingredients for the dough
- Type 00 flour 2 cups (250 g)
- Vegan butter 5.7 tbsp (80 g) - soy-based
- Brown sugar ½ cup (100 g)
- Water 2 ½ tbsp (40 g)
- Baking powder 0.9 tsp (4 g)
- Vanilla bean ½
- Fine salt 1 pinch
- for the cream
- Soy milk 1 ¼ cup (300 ml)
- Brown sugar ⅓ cup (70 g) - white
- Cornstarch 5 tbsp (40 g)
- Orange peel ½
- Vanilla bean ½
- Dark chocolate 1 oz (30 g)
- for decorating
- Raspberries to taste
- Blackberries to taste
- Almond slices to taste
- Chopped walnuts to taste
How to prepare Vegan Tartlets
To prepare the vegan tartlets, first make the vegan butter. Then take care of the dough: place the brown sugar in a small bowl with the water 1, stir with a teaspoon to dissolve it 2. Then add the flour 3 to the bowl of a stand mixer fitted with a paddle attachment.
the baking powder 4 and the vegan butter cut into cubes 5. Mix the ingredients for a few seconds 6,
then add the sugar dissolved in the water 7. Add the vanilla bean seeds 8 and the salt 9.
Work the mixture again until you obtain a homogeneous dough 10. Then transfer the dough to a slightly floured work surface 11 and form a loaf; wrap it in plastic wrap 12 and let it rest in the refrigerator for at least 1 hour.
In the meantime, prepare the cream. First, chop the dark chocolate and set it aside in a small bowl 13. Then pour the sugar 14 and the soy milk 15 into a saucepan.
Then take the zest of half an orange using a peeler and without taking the white part 16. Add it to the saucepan along with the seeds you extracted from the vanilla bean and the emptied pod 17. Then pour in the cornstarch 18
and mix with a whisk 19 until the cream thickens 20. As soon as it starts to boil, remove it from the heat, and strain it with a spatula 21.
At this point, while it is still very hot, transfer half of it (about 165 g) to the bowl with the chocolate 22 and mix with a spatula until the chocolate is completely melted 23. If during straining the cream has cooled down, heat it in the microwave for a few seconds. Cover both creams with plastic wrap 24 and let them cool in the refrigerator.
In the meantime, take the dough and roll it out on a floured surface 25 until it is 1/8 inch thick. Take 8 tart molds with a diameter of 4 inches and place one at the corner of the shortcrust pastry. Then with a knife, outline a circumference that is slightly larger than your mold 26. If you prefer, you can use a pastry cutter. Then transfer the shortcrust pastry disk inside the first mold, pressing it well against the edges with your fingers 27.
Then remove the excess dough from the edges with a small knife 28 and prick the base with a fork 29. Repeat this operation for the other tartlets 30 and bake them in a fan oven at 340°F (170°C) for 15-20 minutes until they are golden brown.
Then remove them from the oven 31 and let them cool for about ten minutes before turning them out 32. Transfer the two creams into two piping bags and fill the first 4 tartlets with the plain cream 33.
Smooth the surface with a teaspoon 34. Then place some blackberries in a small bowl and sprinkle them with powdered sugar 35, then place them on your tartlets and decorate with almond flakes 36.
Fill the other 4 tartlets with chocolate cream 37, smooth the surface 38, and decorate with raspberries and chopped nuts. The vegan tartlets are ready to be served 39!