Summer Fruit Tartlets With Coconut And Oat Crust Recipes

VEGAN MINI FRUIT TARTS WITH CUSTARD

Steps:

• Grease 6 mini tartlet cups with coconut oil.
• Prepare the vegan oat crust or the vegan pie crust according to instructions up until you roll out the dough after refrigeration.
• If preparing the oat crust, pulse the oats in a large food processor until they resemble a flour. Add in the coconut oil, maple syrup, and 4 tablespoons of chilled water. Pulse again until it forms a clumpy dough. If there is still a lot of dry flour left, add in an additional 2 tablespoons of chilled water and pulse again. Gently press the dough into the tartlet pan, adhering it to the edges. Poke a few fork holes into the bottom of each tartlet and place all 6 tartlet crusts into the fridge to keep cool while you preheat the oven to 375F. When the oven is ready, bake your pie crusts with pie weights on top for about 12-15 minutes, until the pie crust is golden. Remove from the oven and let cool entirely while making the vanilla custard.
• If preparing the vegan pie crust, cut the dough into 6 circles slightly bigger than the tartlet tin. Roll out the dough again if you need to create more surface area for a circle. Gently press the dough into the tartlet pan, adhering it to the edges. Poke a few fork holes into the bottom of each tartlet and place all 6 tartlet crusts into the fridge to keep cool while you preheat the oven to 375F. When the oven is ready, bake your pie crusts with pie weights on top for about 12-15 minutes, until the pie crust is golden. Remove from the oven and let cool entirely while making the vanilla custard.
• To make the custard, heat the coconut milk first in a medium sauce. Add in just the cream of the coconut cream can to the coconut milk and stir.
• Add in the maple syrup, vanilla extract, and lemon juice. Bring the mixture to just before a boil and reduce to a simmer.
• Immediately sift in the arrowroot powder, about 2 tbsps at a time. Keep stirring for about 7-10 minutes on simmer until you reach the desired thickness.
• Then pour the coconut milk custard into each tartlet cup and place in the fridge for at least 8 hours, or overnight.
• When ready to serve, top with fresh fruit and mint leaves!

COCONUT-OAT COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces.
• Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and 1/2 cup coconut flakes and stir to combine.
• Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.)
• Put the remaining 1/2 cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.

BEAUTIFUL SUMMER FRUIT TART

Steps:

• Mix water and vanilla extract together in a small bowl.
• Stir 1 cup plus 2 tablespoons flour, sugar, and salt together in a medium bowl. Cut in butter until mixture forms fine crumbs. Do not overmix, or pastry will be tough. Stir in enough vanilla water to pull dough together. Chill for 15 minutes.
• Roll dough out into a 12-inch circle. Gently transfer to an 11-inch tart pan. Pat dough into place, cutting off edges and aligning pastry along the edges of the pan. Freeze pastry shell until firm, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake pastry shell in the preheated oven until lightly browned, about 10 minutes. Prick any large bubbles with the tip of a knife. Allow to cool completely.
• Meanwhile, make the filling. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat sugar, cream cheese, and vanilla extract in a separate bowl until smooth. Fold in whipped cream.
• Spread filling into the cooled tart shell, smoothing out to reach the edges. Arrange mandarin oranges, strawberries, kiwi slices, and berries over the top, covering as much of the filling as possible. Serve immediately or store in the refrigerator.

CARAMELIZED SUMMER FRUIT TART

Steps:

• Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
• In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
• On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
• Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
• Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.

STONE FRUIT SUMMER CRUMBLE TART

Steps:

• For the streusel: Preheat the oven to 350 degrees F. Lightly grease a 10- or 11-inch tart pan with nonstick spray.
• In a medium bowl, stir the oats, flour, brown sugar, salt, baking powder and cinnamon to combine. Drop the butter into the bowl and work it in with your fingertips or a pastry cutter until the mixture comes together to form large clumps. Press about two-thirds of the streusel into the base of the tart pan, taking care to press evenly on both the base and sides.
• For the fruit filling: In a separate medium bowl, stir the granulated sugar, flour and salt to combine. Add the fruit to the bowl and toss well to coat.
• Arrange the fruit in an even layer on top of the crust. Crumble the remaining streusel over the surface. Place the tart on a baking sheet. Bake until the fruit is juicy, maybe even bubbly, and the streusel is a deep and even golden brown, 45 to 50 minutes. Cool completely before serving.