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Vegan Mascarpone And Red Berry Tart

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: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 8
Calories: 250kcal

Ingredients

  • 1 sheet Jus Rol puff pastry
  • 1 tbsp almond milk, for glazing the pastry
  • 10 tbsp Oatly creme fraiche
  • 4 tbsp single soya cream
  • 5 tbsp icing sugar, sieved
  • fresh raspberries
  • fresh strawberries
  • toasted almond flakes
  • dark chocolate shards
  • mint
  • icing sugar for dusting

Method

  • 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.

Notes

*Calories are estimated per tart