Delicious vegan clementine tarts: a perfect easy dessert recipe for any occasion.
Are you looking for a simple and delicious easy dessert recipe that will impress your guests and satisfy your sweet tooth? Look no further than these easy vegan clementine and cashew ricotta tarts! With a smooth and creamy cashew ricotta filling and juicy slices of clementine, these tarts are bursting with citrusy flavour and a touch of sweetness. Plus, they’re vegan-friendly and easy to make, making them the perfect dessert for any occasion.
These tarts are creamy and decadent from the vegan cashew ricotta filling.
The star of these vegan clementine tarts is undoubtedly the cashew ricotta filling. Made with soaked cashews, silken tofu, icing sugar, clementine zest, vanilla essence, and a pinch of salt: this creamy and decadent filling is the perfect complement to the clementine.
The combination of the sweet cashew ricotta filling and the tangy clementine slices creates a taste that is both refreshing and satisfying. The vegan double cream mixed with Cointreau adds a creamy and boozy layer to the dish, while the golden syrup drizzle on top provides a delightful sweetness. The crunchy texture of the pistachios sprinkled on top of the tarts adds a nice contrast to the softness of the ricotta filling.
This vegan clementine tart recipe is perfect for those who are looking for an easy and indulgent dessert option.
It’s completely vegan and dairy-free, making it a great option for those with dietary restrictions or anyone who wants to enjoy a delicious dessert. The recipe is also easy to follow, and the end result is a visually stunning dessert that is sure to impress your guests.
For this recipe you will need:
- ready-made vegan puff pastry
- silken tofu
- icing sugar
- vanilla essence
- brown sugar
- dairy-free double cream
- golden syrup
The perfect easy dessert recipe for any occasion.
These easy vegan clementine tarts are the perfect dessert for any occasion. Whether you’re hosting a dinner party, bringing a treat to a friend’s party, or simply enjoying a sweet snack for yourself, these tarts are sure to please. They’re also a great option for holidays and special occasions, as they’re festive, colourful, and easy to customize with different toppings and garnishes. The combination of sweet and tangy flavours makes it a refreshing option for spring and summer, while the cosy flavours of the vegan ricotta and warm golden syrup make it a comforting choice for fall and winter.
Tips and advice:
- If you don’t have cashews on hand, you can substitute them with blanched almonds or macadamia nuts. Be sure to soak them in hot water for 30 minutes to soften them before blending.
- Be sure to drain the silken tofu well before blending it with the cashews to create the vegan ricotta filling. This will ensure a creamy and smooth texture.
- When rolling out the puff pastry, dust your surface and rolling pin with flour to prevent sticking.
- If you don’t have Cointreau on hand, you can substitute it with any orange-flavoured liqueur, or some orange zest for a non-alcoholic version.
- These tarts are best served fresh out of the oven, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Just be aware that the puff pastry may lose some of its crispness.
Tips for a flawless tart.
To make these easy vegan clementine tarts, all you need is some ready-made puff pastry and a few simple ingredients for the filling and toppings. The key to achieving a flawless tart is to roll your puff pastry out flat and cut circles using a 9cm wide template. Spoon around 1 tablespoon of the sweet cashew ricotta filling into the middle of each circle, leaving a border of pastry. Then place on top a round of clementine, pushing it in slightly. Turn the edges of the pastry up, crimping it in, so it forms a little parcel. Sprinkle some dark brown sugar over the clementine slices, then bake in the oven at 220 degrees Celsius for 15 minutes.
It’s all in the garnish.
Once your tarts are out of the oven, it’s time to add some extra pizzazz to your presentation. Try sprinkling some crushed pistachios over the tarts for a crunchy texture and a pop of green colour. You can also drizzle some golden syrup over the top for an extra touch of sweetness. To take your vegan clementine tarts to the next level, be sure to make a batch of Cointreau cream to serve on top. This boozy and creamy topping is simply made by combining vegan double cream with Cointreau, a popular orange-flavoured liqueur. It adds a touch of sophistication and indulgence to your tarts, and it’s easy to make in just a few minutes.
Ways to make these desserts your own:
One of the great things about this recipe is that it’s easy to adapt and customize to your liking. Here are a few ideas to get you started:
- Try using different fruits instead of clementines. Fruits such as blood oranges, tangerines, or even sliced peaches or plums would work beautifully.
- Experiment with different nuts for the vegan ricotta filling, such as hazelnuts or pecans.
- Add a pinch of cinnamon or cardamom to the ricotta filling for a warm and gently spiced flavour.
- If you don’t have access to vegan double cream, you can substitute it with coconut cream or thick dairy-free yoghurt.
- For a gluten-free option, use gluten-free puff pastry or make your own gluten-free pastry from scratch.
Our vegan ricotta and clementine tarts are:
- Easy and simple to make
- Perfect for any occasion
- Will wow your guests
- Delicious and satisfying
If you enjoyed this, try one of our other delicious recipes:
Watch how to make it step by step:
Delicious clementine & vegan ricotta tarts: an easy dessert recipe
- 2 sheets of ready-made vegan puff pastry
For the sweet vegan ricotta
- 75 g cashews
- 1 300 g carton silken tofu drained
- 100 g icing sugar
- 1 clementine zested (around 1tsp)
- 1 tsp vanilla essence
- 1/4 tsp salt
For the oranges
- 20 clementine slices 4-5 clementines
- brown sugar
For the Cointreau cream
- 100 ml dairy-free double cream
- 25 ml orange liqueur Cointreau
For the toppings
- pistachios crushed
- a drizzle of golden syrup
- Start by preheating the oven to 220 degrees Celcius.
- Add the cashews to a pan of hot water and simmer for 30 minutes.
- Drain the cashews and add to a blender along with the silken tofu, icing sugar, clementine zest, vanilla essence and salt. Blend on high for 5-10 minutes until the vegan cashew ricotta is smooth and creamy.
- Roll your puff pastry out flat, then using a 9cm wide template, cut circles out of it. Spoon around 1 tbsp of the sweet cashew ricotta filling into the middle, leaving a border of pastry. Then place on top a round of clementine, pushing it in slightly.
- Turn the edges of the pastry up, crimping it in, so it forms a little parcel. Sprinkle some dark brown sugar over the clementine slices, then bake in the oven for 15 minutes.
- Whilst the tarts are cooking, make the Cointreau cream by simply combining the vegan double cream with the Cointreau.
- Remove the tarts from the oven, sprinkle some more brown sugar over, then the crushed pistachios, and drizzle over the boozy vegan double cream. Finish with a drizzle of golden syrup and serve immediately.