You may bake the dough, make the vegan eggnog, and beat up the vegan whipped cream the day before, and store them in the refrigerator if you’re planning to make tartelettes for your Easter brunch. You merely need to put everything together the following day.
Ingredients
For the tartlet crust
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup vegan butter, cold and cubed
- 1-2 tablespoons ice water
For the vegan eggnog filling
- 2 cups unsweetened almond milk (or any other plant-based milk)
- 1/4 cup raw cashews, soaked overnight and drained
- 1/4 cup maple syrup (adjust to taste)
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Optional toppings: vegan whipped cream, ground cinnamon, nutmeg, or grated vegan chocolate
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, combine the all-purpose flour and powdered sugar. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough comes together. You may need to add an extra tablespoon of water if the dough is too dry.
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, prepare the vegan eggnog filling. In a blender, combine the almond milk, soaked cashews, maple syrup, cornstarch, vanilla extract, nutmeg, and cinnamon. Blend until smooth and creamy.
- Transfer the eggnog mixture to a saucepan and cook over medium heat, stirring constantly, until the mixture thickens. This should take about 5-7 minutes. Remove from heat and let it cool.
- Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut out circles slightly larger than your tartlet molds. Press the dough circles into the molds and trim off any excess dough.
- Prick the bottoms of the tartlet crusts with a fork. Place the molds on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the crusts are lightly golden brown. Remove from the oven and let them cool completely.
- Once the tartlet crusts are cooled, fill each crust with the vegan eggnog filling. You can use a spoon or a piping bag to fill them neatly.
- Optional: Top the filled tartlets with vegan whipped cream and sprinkle with ground cinnamon, nutmeg, or grated vegan chocolate.
- Serve the Easter tartlets chilled and enjoy!
Nutrition Facts
- Calories: 200-250
- Total Fat: 10-12g
- Saturated Fat: 4-6g
- Carbohydrates: 25-30g
- Fiber: 2-3g
- Sugar: 8-10g
- Protein: 3-4g
- Sodium: 50-70mg
