These tartlets are the perfect way to please everyone at the table on Thanksgiving. As with most vegan and gluten-free tarts, they're best served the day they're made, but you can press the crusts and freeze them ahead of time to give yourself a head start. The toasted-almond milk for the filling and the cranberry topping can be made up to 3 days in advance. Just bake the crusts and cook the filling the day you're serving the tartlets.
Provided by Amy Chaplin
Categories dessert
Time 3h5m
Yield Ten 3-inch tartlets
Number Of Ingredients 19
Steps:
- For the crust: Process the rolled oats, almonds and salt in a food processor until finely ground. Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour. Drizzle in the coconut oil, and mix well. Add the maple syrup and vanilla, then stir to combine. (The dough will be quite wet.) Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
- Preheat the oven to 350 degrees F. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges. Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes. Let cool.
- For the filling: Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside. Blend 2 1/2 cups water and the almonds in a blender until smooth. Pour the almond milk through the lined strainer into a pot. Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains. Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine. Bring the mixture to a boil over medium heat, whisking every minute or so. Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes. Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid. When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
- Carefully remove the crusts from the pans. Pour 1/4 cup of the warm filling into each tart shell. Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.
- For the topping: Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot. Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes. Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture. Remove the pan from the heat once the mixture has returned to a simmer. Let cool. Top each tartlet with a spoonful of the cranberry mixture, and serve.
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Nina Calderon
[email protected]These were good, but not great.
Nepo Maleka
[email protected]I would make these again, but I would make some changes to the recipe first.
Komal Agarwal
[email protected]Overall, I thought these were just okay. They weren't bad, but they weren't anything special either.
Tre Tate
[email protected]These were a bit bland. I think they would have been better with some added spices, like cinnamon or nutmeg.
Glitch
[email protected]The crust was a bit too thick for my liking. I would recommend using less dough or rolling it out thinner.
Judith Zamora
[email protected]These were a bit too sweet for my taste. Next time I will reduce the amount of sugar in the filling.
Emad Elsobkey
[email protected]I made these for a potluck and they were gone in no time.
Fiorella Villavicencio
[email protected]These tartlets are a great way to use up leftover cranberries.
Borngreat Chukwu
[email protected]I love the combination of cranberries and almonds in these tartlets.
Hansi khan
[email protected]I've made these tartlets several times and they are always a hit. They are the perfect balance of sweet and tart.
Best Funerals
[email protected]I substituted the almond flour for oat flour and they were still delicious.
Aston Bartolini
[email protected]These were so easy to make and they turned out beautifully. The perfect holiday treat!
Faheem Karamat
[email protected]The crust was a bit crumbly, but the filling was delicious! I added a dollop of whipped coconut cream on top and it was perfect.
Deejay Symo
[email protected]I made these tartlets for a party and they were a huge hit! Everyone loved them, even the people who don't usually like vegan desserts.
R and L A
[email protected]These gluten-free tartlets were amazing! The almond-cranberry filling was perfectly sweet and tart, and the crust was flaky and buttery. I will definitely be making these again.