A delicious vegan dessert that's easy to make and sure to impress. This little tart is filled with vegan mascarpone, raspberries, strawberries, flaked almonds, chocolate and dusted with icing sugar.
Prep Time: 5mins
Cook Time: 30mins
Total Time: 35mins
1sheetJus Rol puff pastry
1tbspalmond milk, for glazing the pastry
10tbspOatly creme fraiche
4tbspsingle soya cream
5tbspicing sugar, sieved
toasted almond flakes
dark chocolate shards
icing sugar for dusting
Preheat the oven to 220 degrees celsius.
Roll out your pastry sheet, and using a circular cookie cutter or a glass, cut circles into your pastry. You should have 6 circles of pastry. Put your circles to one side and roll out the remaining pastry. You should be able to lake two more circles, having 8 in total.
Line a baking sheet with baking paper, and place your circles onto the sheet. Using a knife, score a line 1cm from the edge to create an inner circle. This will create a line for you to cut through the puff pastry once it has cooked, so you can push the inner circle down and fill with your toppings. Brush the circles with some almond milk, then place in the oven and cook for about 10 minutes until the pastry is golden and crispy.
Whilst your pastry is cooking, make the vegan mascarpone. In a bowl mix together the Oatly creme fraiche and the single soya cream. Then sift in the icing sugar and whisk it all together.
After 10 minutes, once your pastry has cooked, remove it from the oven and leave to cool down. Once they are cool, using a knife, cut along the line you created earlier in your pastry. Once you have cut around in a full circle you should be able to push the centre of the pastry down into the middle slightly. Spoon some of the vegan mascarpone into the middle of the tarts, then top with raspberries, strawberries, dark chocolate shards, toasted flaked almonds, mint, and a dusting of icing sugar.