With today's recipe I would like to promote an increasingly healthy lifestyle, based on the consumption of simple and natural foods, without using any type of animal derivative. No eggs, butter or milk for today's fruit tarts, which we will also prepare gluten-free!
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Identity Card of the Recipe
- 171 KCal Calories per serving
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Ingrediants
For the gluten-free vegan shortcrust pastry:
- 1 pinch of salt
- Whole food, organic: 40 g of cane sugar
- 50 ml of coconut milk
- 2 tablespoons (20 ml) of coconut oil
- 5 g of carob flour
- 30 g of almond flour
- 100 g of rice flour
For the filling:
- Q.b. of brown sugar
- 150 g of blackberries
For the gluten-free vegan cream:
- Untreated lemon juice and zest
- 1 pinch of turmeric
- 30 g of rice flour
- 300 ml of rice milk
- 50 g of maple syrup
Materials Needed
- Tart molds
- Bowl
- Scale weighs food
- Baking paper
- Dried vegetables
- Casserole
- Whip
- Rolling pin
Preparation
- Prepare gluten-free vegan shortcrust pastry. In a bowl, combine the rice flour with the almond flour, add a pinch of salt and add the carob seed flour. In the center, combine the coconut oil, the whole cane sugar (preferably finely chopped) and the coconut milk. Knead with your hands until you get a soft dough.
- Cover the pastry with cling film and let it rest for half an hour.
- Take back the dough, roll it out with a rolling pin to a thickness of a few millimeters.
- Brush 5 tart molds with a little oil and line them with the pastry.
- Cut squares of baking paper, place them on top of each shortcrust pastry boat and fill with dried legumes. Bake the shortcrust pastry shells in a hot oven, preheated to 180 ° C, for 15 minutes.
What are legumes used for?
The legumes are used to prevent the pastry from swelling during cooking: in this way, you will be able to obtain perfect chests of shortcrust pastry, ready to accommodate the filling.
The baking paper, placed between the pastry and the legumes, is used to avoid making the legumes stick to the dough.- Meanwhile, prepare the filling cream. In a saucepan, combine the coconut milk (or rice milk) and dissolve the rice starch (thickener). Sweeten with agave syrup and add a pinch of turmeric, then bring to a gentle boil. Season to taste with lemon juice and zest.
- Cover the vegan custard with a sheet of cling film: in this way, you will avoid the formation of the surface crust. Leave to cool completely.
- At this point, gently remove the pastry shells from the molds, fill with the cream and decorate with fresh blackberries. Finish with powdered sugar (preferably cane) and serve.
Alice's comment - PersonalCooker
Vegan and gluten-free, these tarts have nothing to envy to the traditional ones! Don't like blackberries? Then stuff the tarts with other fruit, such as raspberries, strawberries, kiwis or grapes! Another variant that I can suggest is to fill the pastry with chocolate cream instead!Nutritional values and Health Comment on the recipe
Vegan and Gluten Free Fruit Tartlets are a sweet food without ingredients of animal origin, also granted in the diet of celiacs.
The energy supply is provided above all by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly complex, saturated fatty acids and proteins with a medium biological value. Cholesterol seems absent and fibers are abundant.
These tarts, although less caloric than the traditional ones, do not lend themselves to the ordinary diet of the overweight subject, the diabetic and the hypertriglyceridemic.
The average portion is about 60g (100kcal).
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