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Mini Strawberry Tartlets With a Lemon Rose Custard Cream [Vegan]

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These tartlets will have you in awe of how beautifully the flavors of strawberry, lemon, and rose go together. The flavors of the tarts are a melt-in-your-mouth and savor-the-moment amazing! This simple dessert strawberries and cream to a whole new wow-factor.

Mini Strawberry Tartlets With a Lemon Rose Custard Cream [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

For the Crust:

  • 1/2 cup mulberries
  • 3/4 cup gluten-free oats
  • 1/4 cup pecans
  • 1 large date
  • A pinch of salt

For the Lemon Rose Custard Cream:

  • 2 lemons, plus zest from 1 lemon
  • Flesh from 1 young coconut
  • 2 dates
  • 1 tablespoon maple syrup
  • 1 teaspoon rosewater
  • 1 teaspoon vanilla powder

For the Topping:

  • 2 cartons fresh strawberries, sliced

Preparation

To Make the Crust:

  1. Blend all of the crust ingredients together in a food processor or high-speed blender. I prefer to puree the mulberries and dates into the mix slowly since this crust can be gummy only – add until it sticks together and you can press it into the pan. A little bit dry is okay!
  2. Press into 4-6 tartlet pans. Be careful to press into the corners so you get a good shape.

To Make the Lemon Rose Custard Cream:

  1. Put the tartlet pans in the freezer for 1-2 hours, or until they are easily removed.
  2. While the tartlet pans are freezing, open up a coconut and purée the custard cream ingredients.

To Assemble:

  1. Once you are ready to serve, remove the tartlets from the freezer and fill each tartlet with about 3 spoonfuls of custard cream each.
  2. Slice your strawberries into thin slices. If you want a guide, use a round cookie cutter or very small cup to create your outer strawberry layer. Make sure each strawberry petal overlaps. A cookie cutter really helps the flower stand up straighter and look fuller.
  3. Keep working your way into the center until you have filled the flower. It should be around 3 complete circle layers, plus 1-2 petals in the middle.
  4. Serve.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Strawberry

 

AUTHOR & RECIPE DETAILS


photo

One year ago, I made the decision to stop eating processed foods. My challenge: my husband is such a picky eater that he would win against a 2-year-old. Since many of my friends come to me for recipes on how to eat nutrient-rich foods, while still eating what they like, I decided to start a food blog, Foodscape. Every Friday I launch a new family-friendly recipe that even the pickiest eaters will eat.


 

 



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30 comments on “Mini Strawberry Tartlets With a Lemon Rose Custard Cream [Vegan]”

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Lisa Lotts
5 Months Ago

Yummy!


Reply
Vanessa Godman
7 Months Ago

yes!


Reply
Jill Johns
7 Months Ago

Make for me Eric Niemi


Reply
Estelle Eve
7 Months Ago

Maddie Smith Natasha Bickley PLS CAN WE BAKE


Reply
Natasha Bickley
14 Feb 2016

YES

Sarah Smith Foley
7 Months Ago

Kelly DeNino


Reply
Tash Van Will
7 Months Ago

Daniela Van Zella


Reply
Daniela Van Zella
13 Feb 2016

mmmhhh

Tash Van Will
7 Months Ago

Daniela Van Zella


Reply
Daniela Van Zella
13 Feb 2016

mmmhhh

Mary Brown Feiock
7 Months Ago

Tari O'bannon


Reply
Tari O'bannon
13 Feb 2016

so pretty!

Mary Brown Feiock
7 Months Ago

Tari O'bannon


Reply
Tari O'bannon
13 Feb 2016

so pretty!

Sophia Zafar
7 Months Ago

Anne Zafar


Reply


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