Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 500ml soy milk
- 90g sugar
- 60g rice flour or plain
- 200g wholemeal flour
- 200g flour
- 80g sugar
- 100g soy milk
- 70g seed oil
- 5g baking powder
- I recommend beginning with the custard, which takes the longest to cool:
- Pour the soy milk into a saucepan while the heat is still turned off. Mix in the sugar thoroughly. Mix in the flour and vanilla extract again. Bring to a boil, stirring frequently for a few minutes, and remember to dig around the edges of the saucepan with a spoon because that's where the flour tends to settle. When bubbles appear on the surface, turn off the flame.
- If the color is too light for you, you can always add a pinch of turmeric to brighten it up. Don't worry, this small amount of turmeric will not affect the flavor of the custard. Mix until you have a smooth, homogeneous cream, which you will set aside while we make the shortcrust pastry tartlets.
- To make the latter, you'll need 200g flour 0, 200g wholemeal flour, 80g brown sugar, 100g vegetable milk (room temperature, not cold), 70g seed oil, 5g yeast, and a generous pinch of salt.
- Combine the flour, sugar, yeast, and salt in a mixing bowl. Mix well with a whisk to evenly distribute them, then add the liquids, such as soy milk and seed oil. Start with a spoon and then work your way up to the dough with your hands: you won't have to go on for long, just until the mixture is smooth and homogeneous. Once finished, roll it out with a rolling pin to a thickness of 2-3mm. Get the canapes at this point, using a stencil. I used a stencil in the shape of a flower.
- When all of the dough has been cut, shape each piece on a muffin pan. I used it upside down to make it easier to extract my canapés, but you can use it normally as well. In any case, make sure to thoroughly grease the surface before placing the pastry. Then bake them for 12-15 minutes in a static oven at 200 degrees.
- Allow everything to cool completely, both the muffins and the previously prepared custard. I recommend putting the latter in the refrigerator for a few hours.
- Once the custard has cooled, we can arrange it on each base with a sac-a-poche. If you don't have it, a teaspoon will suffice.
- The amount of cream on each tartlet is entirely up to personal preference; there is no right or wrong answer.
- After that, top with your favorite fruit.
- And here are your pastries, which are ideal for serving at the end of a meal, as individual sweets, but also as part of a buffet.
Amount Per ServingCalories 799Total Fat 22gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 211mgCarbohydrates 136gFiber 8gSugar 47gProtein 17g