1wholerecipe of vegan pâte sucrée , or your favourite sturdy vegan shortcrust recipe
Strawberry - Rhubarb confit
5 g(1 tsp) pectin NH
50 g(¼ cup)vegan white granulated sugar
300 g(2 ½ cup)peeled and macedoine-diced rhubarb
150 g(1 cup)cleaned and sliced strawberries
50 g(¼ cup)light brown sugar
Tonka Crémeux (Optional)
190 g(¾ cup)unflavoured soy milk or your favourite plant-based milk, it needs to be fortified with calcium
½finely grated tonka bean, or 1 teaspoon vanilla bean paste
25 g(2 tbsp)light brown sugar
3.5 g(¾ tsp)pectin X58
7 g(1 tbsp) cornstarch, also known as cornflour (UK)
30 g( 2 tbsp) vegan soft margarine
Garnish
500 g(2 cup) Puratos Ambiante, or your favourite non-dairy topping
Vanilla bean paste to taste
36small to medium sized fresh strawberriescleaned
Instructions
Tartlet shells
Make a batch of pâte sucrée, or enough of your favourite sweet shortcrust pastry dough to line 12 tartlets tins.
Roll out the sweet pastry dough to a 4mm (⅛-inch) thickness. Cut the dough into 12 manageable pieces.
Place each dough piece in a tartlet tin and press down on the dough so that it is pressed flush against the sides of the tin. Cut the dough overhang flush and prick the bottom of each tartlet with a fork. Refrigerate for 30 minutes, or until the dough is firm.
Preheat your oven at 375°F ( or 190°C)
Cook for 10 to 15 minutes, or until cooked through and golden brown.
Let the tartlet shells cool down at room temperature. Once the shells are not warm to the touch anymore, remove the shells from the tins.
Strawberry - Rhubarb Confit
In a saucepan, place the rhubarb and brown sugar and cook on low for 15 minutes, or until the rhubarb is soft and falling apart.
Add the strawberries to the saucepan and cook for an additional 5 minutes. Slightly mash the strawberries with a fork.
In a small bowl, dry whisk together the white sugar and pectin.
While whisking, sprinkle the pectin and sugar mixture on top of the rhubarb confit.
Bring to a boil and cook for an additional 1 minute.
Divide the still warm confit in the bottom of each tartlet shell. 1 ½ small ice cream scoop is the perfect amount of confit per shell. Refrigerate until completely cooled.
Tonka Crémeux (Optional)
Bring to a boil the soy milk and finely grated tonka tonka bean. Turn off the stove and leave to infuse for 30 minutes.
Dry whisk together the sugar, cornstarch and pectin, and then sprinkle over the infused soy milk. Bring to a full boil while stirring with a silicone spatula and then remove the preparation from the heat. Try not to incorporate too many air bubbles.
Stir the margarine into the still hot cremeux.
Pour on top of the rhubarb confit ( about 1½ tablespoon per tartlets) and tilt the tartlets to spread the cremeux. Refrigerate until the tartlets are cold.
Final assembly
Whip the the non-dairy whipped topping until medium-firm. Add vanilla bean paste to taste and sweeten to taste.
With a pastry bag and an Ateco 844 pastry tip, pipe a 3-layer rosette of cream in the middle of each tartlet, leaving about ¾ inch (2 cm) of free space all around.
Destem and quarter the strawberries and place all around the cream. Refrigerate the tartlets until ready to eat. Enjoy!
Notes
Best eaten the same day the tartlets are assembled
Refrigerate for up to 2 days in an airtight container.
Optional: glaze the strawberry in neutral jelly to give them a shiny look and stop them from drying out.