Vegan shortcrust pastry tartlets with raspberries and coconut cream: the perfect recipe – Wine Dharm
Vegan shortcrust pastry tartlets with raspberries and coconut cream: a light, delicious dessert that satisfies without guilt. Perfect for health-conscious sweet cravings.
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Cooking tools:
- Food processor
- Blender
- Cutting board
- Rolling pin
- Tart pan
- Kitchen scale
- Plastic wrap
- Refrigerator
- Oven
- Thick-bottomed saucepan
- Stove
- Whisk
- Fine-mesh sieve
- Spoon
- Chef's knife
- Cooling rack
Ingredients
- 220 grams of flour
- 65 grams of almonds
- 170 grams of cooled coconut oil
- 60 grams of sugar
- 4 drops of almond extract
- almond milk if needed
- 180 grams of coconut butter
- 330 grams of condensed coconut milk
- 400 ml of rice and almond milk
- 100 grams of corn starch
- 450 grams of raspberries, set aside 150 grams for the final decoration
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