I've always considered myself more of a savory than a sweet girl, but when you have a party to go to; you make a decision and go with it.
Honestly, I'm pretty impressed with this recipe. Not only was it a fairly easy recipe, this sweet tart is vegan and delicious. It's a bit time consuming, but you will be glad that you chose it!
Take to your next party, picnic, or just eat the whole lot. Either way, they will be delicious! I hope you all do something fun this Sunday!
MAKES 24 MINI TARTS
Ingredients
Tart Crust:
2 cups flour
3/4 cup chilled vegan butter (or 12 tbsp)
1/2 tsp. salt
7 tbsp. ice cold water
2 tbsp. melted vegan butter
Tart Filling:
1 1/2 cup fresh blueberries
1/2 fresh lemon
1 tbsp. lemon zest
3 tsp. low calorie sweetner
1 tsp. pure vanilla extract
1/4 tsp. salt
1/4 cup water
1 tsp. tapioca starch
1 tbsp. vegan butter
Dash of cinnamon and nutmeg
Topping:
Fresh blueberries
Powered sugar
Directions
FOR THE CRUST:
For the crust: Preheat oven to 400 degrees F. Grease 2, 12 count muffin tins. In a medium sized bowl, whisk the flour and the salt. Cut in the chilled butter.
Next, add the water 1 tbsp. at a time. On a floured surface, knead the dough and roll into a ball. Cut in half.
Taking a mason jar lid, use this as the cut out for the tart crust. If too small, take a rolling pin and roll out the circular piece to widen and thin.
Place in muffin tin. Repeat. Baste crust pieces with melted vegan butter. Bake at 400 degrees for 20-25 minutes, until golden brown. Remove from oven and set aside to cool.
FOR THE FILLING:
In a medium sized saucepan, add the vegan butter. Once melted, whisk in the tapioca starch until smooth. Add the fresh blueberries. Using a potato masher, mash the blueberries until most are crushed. Don't crush all of them, and leave some for texture.
Next, add the water, salt, sweetener, lemon juice, lemon zest, vanilla, cinnamon, and nutmeg to the saucepan. Mix well. Bring to boil, stirring frequently. Boil for 5 minutes or until mixture thickens. Remove from heat and let cool.
Taking one tablespoon at a time, add the filling mixture to the tart crust. I tbsp. per crust should make 24 tarts.
Top off tarts with 1-2 fresh blueberries per tart and sprinkle with a dusting of powered sugar. Chill. Serve at room temperature and enjoy!