Raspberry Cream Puff Pastry Tarts

Raspberry Cream Puff Pastry Tarts

These raspberry coconut cream puff pastry tarts are a light, elegant dessert made entirely plant based and refined sugar free. Golden, flaky puff pastry is baked until crisp, then gently pressed to create a hollow centre, ready to be filled with a smooth coconut yoghurt and raspberry compote. The filling is naturally sweet, slightly tart, and vibrant in colour, while the use of monk fruit icing sugar keeps it delicately sweet without refined sugar. Finished with fresh raspberries, they’re simple to make yet feel beautifully refined, perfect for entertaining or when you want something that looks as good as it tastes.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 12

Ingredients:

Tarts:

• 2 sheets frozen puff pastry, thawed
• 2 tsp maple sugar
• 1 tsp ground cinnamon

Filling:

• 2 cups vanilla coconut yoghurt
• 1 and 1/2 cups frozen raspberries
• juice of half a lemon
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tsp cornstarch
• pinch of salt

Garnish:

• 3 punnets fresh raspberries
• 1 tbsp icing sugar or monk fruit icing sugar

Preparations:

1. Preheat oven to 200°C and line or lightly grease two baking trays.


2. Cut each puff pastry sheet into 6 equal squares (12 total), then use a butter knife to lightly trace a smaller square inside each piece, leaving a 1 to 2cm border without cutting all the way through.


3. Mix together the maple sugar and ground cinnamon and dust over the tarts.


4. Place tarts onto the trays and bake for 20 minutes, or until puffed and golden.


5. While still warm, gently press down the centre of each square with the back of a spoon to create a hollow, then allow to cool completely.


6. In a saucepan over medium heat, combine frozen raspberries, lemon juice, maple syrup, vanilla extract, and a pinch of salt, cooking until the berries break down.


7. Stir in the cornstarch (mixed with a splash of water) and cook for another 1 to 2 minutes until thick, glossy, and jam-like, then set aside to cool.


8. Fold the cooled raspberry compote through the coconut yoghurt until smooth and lightly pink.


9. Spoon or pipe the raspberry coconut cream into each pastry hollow.


10. Top each tart with fresh raspberries and finish with a light dusting of icing sugar before serving.

Watch the video: https://www.youtube.com/embed/Z9fC50pNgSw

Source URL: https://chloeevegan.com/recipe/raspberry-cream-puff-pastry-tarts/

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