Apple, cardamom and caramel tartlets (vegan)

I’m back! I have been very very busy for a while – I still am to be honest- and it has been very difficult to sit down and write recipes, but I need to find a way to do everything. Maybe at a slow pace but still. This recipe is lovely, it combines apples, cardamom and caramel – how could it possibly not be delicious? Please let me know if you try it! Happy new year!

Recipe for 4 tartlets

Sable

160 g flour

100 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

60 g icing sugar

40 g almond flour

Pinch of salt

Zest 1 lemon

40g melted vegan white chocolate

1/2 tbsp almond milk

Mix flour and butter until the texture resembles breadcrumbs. Add the icing sugar, almond flour salt and lemon zest and mix. Finally add the melted chocolate and bring together the pastry quickly, add the milk if needed. Rest in fridge for 1h. Roll out and line the tart tin, you will not need to poke holes as sable pastry doesn’t puff in the oven. Freeze for 30’ then bake at 170’ fan with baking beans for 10-15’ and 30 more minutes at 155 fan without the beans.

Caramel sauce

70g light brown

28g vegan butter

40ml vegan heavy cream

While the pastry shells are baking, make the caramel. Put half of the sugar in a heavy bottom saucepan on the stove and do not touch it until it starts melting. Remove from stove and stir in the rest of the sugar, mixing well before returning to the stove and not touching until the sugar melts. Once melted and bubbly, stir in the vegan butter and mix quickly with a balloon whisk. Finally, remove from the stove and stir in the heavy cream. Pour in a glass container and set aside until ready to use. I let my caramel always rest a couple of hours in the fridge.

Creme pat cardamom 

320g almond milk 

100g sugar 

Zest 1 lemon

1 tsp turmeric 

30g cornflour 

10 cardamom pods crushed 

Warm the milk with the cardamom pods. Let sit for 1h. Discard the pods, warm the milk again and then pour on the sugar turmeric and cornflour mix. Whisk well and return to heat. Keep whisking until it thickens, remove from the flame and whisk for a couple extra minutes. 

Apple Mousse

30g water + 2 g potato protein mix and let set in the fridge

100g apple compote

10g caster sugar

1 tsp NH pectin

10g coconut oil (odourless)

Pinch of xanthan gum

Pinch of baking soda

Pinch of cream of tartar

20g sugar

While the potato protein mix with the xanthan gum, baking soda and cream of tartar. Add the sugar little by little.

Heat the compote with the sugar and the pectin until it reaches 80C, then set aside and let cool.

Incorporate the cream in the whipped “whites”. Pipe in the moulds and freeze for 4h before un moulding.

Assemble:

Pipe the caramel in the baked shell and let set 30’. Then pipe the pastry cream and let set 30’. Put the mousse semi sphere on top and decorate with apple stripes (I have cooked them quickly to make them soft but not too soft). Glaze with apricot jam heated with a splash of water if too thick.

Advertisement