These tarts are all kind of delicious and make a great brunch/breakfast!
Ingredients :
>Gluten free/Vegan Saffron Tarts:
-200gr cups of gf bread flour(I use my trusted Schär)
-100gr of vegan cold butter, cut in cubes
-2 tbsp of sugar
-1/2 tsp baking powder
-a few threads of saffron steeped in 3 tbsp of water
-1 tbsp of vegan creme fraîche
-A pinch of salt
>Vegan Butterscotch Sauce:
-1/3 cup vanilla soy creamer
-1 cup light brown sugar
-1/2 cup vegan butter
-A pinch of salt
>Peach & Butterscotch Curd: Makes 4 tarts
-1 cup of freshly pureed peaches
-2 tbsp of lemon juice
-1/2 cup of butterscotch sauce
-2 tbsp of cornstarch
Instructions :
>For the tarts:
-Mix flour, salt, sugar and baking powder together.
-Add butter and crumble with your hands into the flour mixture until you get coarse crumbs.Alternatively, pulse in a food processor.
-Add your crème fraîche and one tablespoon of the saffron water, mix by hand or in a food processor, until dough starts to come together and is moist and crumbly.
-Roll out the pastry on a lightly floured bench until 2mm thick , cut as many round as you can and line your mini tart tins, don’t forget to trim the excess.
-Preheat the oven at 180°C and refrigerate your tarts for 30 min.
-Line each tart with foil and fill with baking weights and bake for 15 minutes. Remove the foil and baking weights and bake until golden about 5-10 min more.
-Let cool.
>Vegan Butterscotch Sauce:
-Melt the butter on a heavy sauce pan, then stir in brown sugar, soy creamer and salt until combined.
-Bring the mixture to a low boil and allow to cook for five minutes, stirring occasionally.
-Remove from heat then let cool before using.
>Peach & Butterscotch Curd :
-Combine the peach purée and butterscotch sauce in a blender.
-Whisk together lemon juice and cornstarch,then add to the peach mixture.
-Pour the mixture into a saucepan and cook over medium heat until the mixture thickens, whilst stirring.
-Fill the baked tarts with the curd and let set in the fridge for a few hours. Enjoy!
Artemis Eats 