Citrus fruits tartlets (vegan)

Lately I have been enjoying baking and cooking with flowers. Some flowers are just pretty and edible, whereas other edible flowers have a very specific taste, that goes so well with other ingredients. For these citrusy tartlets I chose fuchsia and apple blossom flowers, that have a lemony flavour and I was super happy with the result!

Ingredients and procedure:

Bergamot almond sablé 

80 g flour

50 g butter – it should be cold and cubed, I usually like the vegan block one for this kind of pastry because it’s harder and works better 

30 g icing sugar

20 g almond flour

Pinch of salt

Zest 1 bergamot

20g melted vegan white chocolate

1/2 tbsp almond milk 

Mix the icing sugar, the flours and the butter, pushing the butter in the flour to incorporate it as best as you can, then add the salt, the zest and the melted vegan chocolate. Finally add the milk and flatten into a disc, put in a ziplock bag and let rest in the fridge for 1h.

Roll out the pastry and line with it your pastry rings. Freeze for 30′ and preheat the oven at 175C fan. Blind bake with baking beans on some parchment paper for 10′ and finish baking without the beans and paper for 10 more minutes (but check after 5′ depending on how powerful your oven is). Let cool.

Vanilla lemon pastry cream 

200g almond milk 

Zest of 1/2 lemon

2 tbsp lemon juice

20g cornflour 

50g caster sugar 

1 tsp vanilla bean paste

Cook the almond milk with the Lemon zest and juice and vanilla until it reaches 45C, then sieve on the cornflour and sugar mix (you want to remove the zest for this cream, because you need it to be super silky), whisk well and put back on the heat until the cream thickens. Let cool a bit and pour in the pre-baked pastry shells.

Grapefruit jelly with flowers

150g grapefruit juice

25g lemon juice

20g caster sugar

2g pectin

2g agar agar + 5g water

Cook the citrus juice for a minute and then add the sugar and pectin mixture. Whisk the agar with water and let sit, then stir in and bring to a boil.

Pour in the tartlets once at 40C and arrange the flowers in the gelee as you please (as I did in the video). Let set 1-2h in the fridge and then enjoy ❤

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A post shared by The tart is out there | Miriam (@cake_files_)

Let me know whether you try these, they were such a joy to eat! If you have any questions contact me or dm me on Instagram @cake_files_ !

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