This beautiful, colorful fruit tartlet is a showstopper! Filled with a rich pudding and topped with bright fresh fruits and a shiny glaze, it’s a perfect dessert for any occasion.
In a saucepot, combine the sugar and ½ cup (120 ml) of juice.
Bring to a boil and boil for 3 minutes to ensure the sugar dissolves completely.
Meanwhile, in a small bowl, dissolve the cornstarch in the remaining ½ cup (120 ml) juice.
Add the cornstarch and juice mixture to the boiling juice and sugar mixture.
Stir in the corn syrup and return to a boil.
Once boiling, remove the pot from the heat and allow the glaze to cool to room temperature.
Pour the prepared Coconut Vanilla or Lemon Vanilla Pudding into the tart shells and let it set.
While the pudding is setting, slice and prepare the fresh fruit.
Create your fruit design on top of the tart by arranging the fruit in a visually pleasing pattern.
Carefully drizzle the glaze over the fruit topping to prevent browning and drying out.
Refrigerate until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:Serve these vibrant fruit tartlets chilled as a refreshing and elegant dessert for any occasion. You can customize the fruit based on the season to ensure the freshest flavors.Wine Advice:A light, sweet dessert wine like Moscato d’Asti would pair beautifully with these tartlets, enhancing the fruity sweetness.
If you’re a fan of nuts, these Roasted Caramel Nut Tartlets will be your new autumnal favorite. Rich with caramel and topped with a touch of melted chocolate, they’re perfect for cozy evenings.
Baking sheet, Parchment paper or aluminum foil, Microwave-safe bowl, Mixing bowl, Small saucepan (for double boiler method), Spoon or drizzle tool
Ingrediënten
1cup139 g hazelnuts
1cup99 g pecan halves
1cup140 g whole cashews
1cup120 g walnut halves
2cups470 ml Caramel Sauce (page 492)
6mini tart shellsstore-bought or homemade, such as Vanilla Cookie Pie Crust
1cup175 g nondairy semisweet chocolate chips
Instructies
Preheat the oven to 450°F (230°C, or gas mark 8).
Line a rimmed baking sheet with parchment paper or aluminum foil.
Spread the nuts in a single layer on the baking sheet.
Bake for 5-7 minutes, keeping a close eye to avoid burning.
Remove from the oven and let the nuts cool enough to handle.
In a mixing bowl, combine the roasted nuts with caramel sauce.
If necessary, warm the caramel sauce in the microwave to make it easier to toss.
Distribute the caramel-coated nuts evenly into each tart shell.
Melt the chocolate chips in the microwave, stirring occasionally, or use a double boiler method.
Drizzle the melted chocolate on top of each tartlet in sweeping motions to create a striped effect.
Let the tartlets set before serving.
Notes / Tips / Wine Advice:
Serving Tip:These tartlets are perfect for a cozy fall gathering or as a sweet treat to end a meal.Wine Advice:Pair with a sweet dessert wine, such as a Moscato or late-harvest Riesling, to complement the caramel and nutty flavors.
¼cup60 ml plain soy or other nondairy milk, plus more if needed
2ripe pearscored, quartered, and each quarter cut into 4 thin slices lengthwise
1tablespoon12 g raw sugar
For the pudding:
½cup120 ml vanilla soy or other nondairy milk
1tablespoon8 g cornstarch
3tablespoons36 g raw sugar
¼teaspoonfine sea salt
2teaspoonspure vanilla extract
1tablespoon14 g nondairy butter
Instructies
To make the galette: Preheat the oven to 350°F (180°C, or gas mark 4).
Lightly coat a 9-inch (23-cm) round pie plate with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, salt, and baking powder.
Add the oil and nondairy milk to the dry ingredients, stirring with a fork or using your fingers until the dough forms a crumbly texture.
If the dough is too dry, add 1 tablespoon (15 ml) of milk at a time until it’s more manageable.
Drop the dough crumbs evenly into the pie plate and press firmly onto the bottom to form a crust.
Arrange the pear slices overlapping in a circular pattern, leaving a ½ inch (1.
3 cm) edge.
Sprinkle with raw sugar.
Bake the galette for 20 minutes.
To make the pudding: In a small saucepan, whisk together the nondairy milk, cornstarch, sugar, and salt.
Cook over medium heat, whisking constantly for about 5 minutes, or until the mixture thickens to a pudding-like consistency.
Stir in the vanilla extract and butter, then set aside.
After 20 minutes of baking, pour the pudding over the pears, being careful not to get too close to the edges.
Return the galette to the oven and bake for another 20 minutes, or until the edges are golden brown and the pears are fork-tender.
Remove from the oven and place on a wire rack to cool.
Let cool before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a scoop of vanilla nondairy ice cream or a drizzle of warm maple syrup for added indulgence.Wine Advice:Pair with a light dessert wine, such as a Moscato or Riesling, to complement the sweetness of the pears and the richness of the custard.
¼cup32 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry
For the cheesecake filling:
1pound455 g nondairy cream cheese
2cups240 g powdered sugar
For the crust:
1Vanilla Cookie Pie Crustpage 417
Instructies
To make the strawberry rhubarb glaze: In a medium pot, combine the strawberries, rhubarb, water, sugar, and lemon juice.
Bring to a boil, then reduce to a simmer.
Simmer uncovered for 15 minutes, stirring occasionally.
Add the cornstarch slurry to the pot and stir until the glaze thickens.
Remove the glaze from heat and let it cool completely.
(Optional: Reserve 1 cup [240 g] of the glaze for topping before serving.
)
To make the cheesecake filling: In a mixing bowl, use an electric mixer to beat the nondairy cream cheese until smooth.
Gradually add the powdered sugar, 1 cup (120 g) at a time, and beat until fully combined and smooth.
Pour the cheesecake filling into the prepared Vanilla Cookie Pie Crust.
Smooth the top with a spatula.
Freeze the pie for several hours until firm.
Before serving, top the frozen pie with the reserved strawberry rhubarb glaze.
Notes / Tips / Wine Advice:
Serving Tip:Serve with Pink Pomegranate Mimosas for a vibrant and festive pairing.Wine Advice:Pair with a light rosé or sparkling wine to match the fruity flavors of the pie.
1can15 ounces, or 420 g pure solid-pack pumpkin purée
½cup110 g firmly packed brown sugar
½cup100 g granulated sugar
3tablespoons24 g arrowroot powder
1teaspoonground cinnamon
½teaspoonground ginger
¼teaspoonground nutmeg
¼teaspoonground cloves
1graham cracker pie cruststore-bought or homemade (page 396)
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
To make the filling: In a large bowl, use an electric mixer to beat the nondairy cream cheese, pumpkin purée, brown sugar, granulated sugar, arrowroot powder, cinnamon, ginger, nutmeg, and cloves until smooth.
Pour the filling into the graham cracker pie crust and smooth the top with a spatula.
Place a pan of water (about 1 inch [2.
5 cm] deep) on the bottom shelf of the oven to prevent the top of the pie from cracking.
Place the pie on a baking sheet and position it on the top rack of the oven.
Bake for 45 minutes.
Remove from the oven and let cool completely.
Refrigerate the pie until ready to serve, allowing it to set further.
Notes / Tips / Wine Advice:
Serving Tip:Serve chilled with a dollop of nondairy whipped topping or a sprinkle of cinnamon for an extra festive touch.Wine Advice:Pair with a sweet dessert wine like a late-harvest Riesling or a spiced mulled wine to complement the warm spices in the pie.
Lightly coat a 9-inch (23-cm) pie pan with nonstick spray.
To make the crust: Combine the graham cracker crumbs with the canola oil using a fork, or pulse in a food processor until combined.
Press the mixture firmly into the bottom and sides of the prepared pie pan using a spatula or the back of a large spoon.
To make the filling: Melt the chocolate chips and nondairy butter together in a double boiler or microwave.
Let cool slightly.
In a food processor or blender, blend the cooled chocolate mixture, nondairy cream cheese, tofu, cocoa powder, maple syrup, raw sugar, sea salt, and vanilla extract.
Scrape the sides occasionally and blend until perfectly smooth.
Pour the filling into the prepared crust, spreading it evenly with a spatula.
Bake for 30 minutes.
Turn off the oven and allow the cheesecake to cool inside for up to 1 hour.
Refrigerate the pie overnight before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip: Top with fresh berries or a dollop of coconut whipped cream for an extra touch of elegance.Wine Advice: Pair with a ruby port or a glass of sweet red wine, like Lambrusco, to complement the chocolate flavors.
Indulge in this tangy, creamy raw lemon cheesecake made with cashew nuts and fresh lemon juice. Perfect for a sweet tooth craving without overindulging in sugar!
1vanilla beanscraped, or 1 teaspoon pure vanilla extract
2tablespoons12 g lemon zest, divided
Fresh raspberriesblueberries, or strawberries, for garnish (optional)
Instructies
Have ready an 8-inch (20-cm) or 9-inch (23-cm) pie dish.
Press the crust into the pie dish.
Combine the cashews, coconut milk, lemon juice, agave, scraped innards of the vanilla bean, and 1 tablespoon (6 g) of the lemon zest in a blender.
Blend until silky smooth.
If your blender struggles to achieve smoothness, use an immersion blender for a finer consistency.
Pour the filling into the prepared crust.
Sprinkle the remaining 1 tablespoon (6 g) of lemon zest on top.
Refrigerate for several hours until set.
Keep refrigerated until ready to serve.
Garnish with fresh raspberries, blueberries, or strawberries, if desired.
Notes / Tips / Wine Advice:
Serving Tip: Serve chilled for the best texture and flavor. A dollop of coconut whipped cream can add an extra touch of indulgence.Wine Advice: Pair with a light and fruity white wine, like a Moscato or Riesling, to complement the cheesecake’s citrus notes.
So simple and so tart! This Lemon Ice Box Pie is the perfect way to cool off on a hot summer afternoon. Refreshingly sweet and tangy with a creamy texture—definitely a crowd-pleaser!
1pie cruststore-bought or homemade (such as Vanilla Cookie Pie Crust)
Instructies
To make the sweetened condensed soymilk: In a saucepan, bring the soymilk and sugar to a simmer over low heat.
Stir occasionally and allow to simmer until the mixture reduces to 1 cup (235 ml).
Strain the condensed soymilk to remove any lumps or solids.
Using an electric mixer, combine the condensed milk, lemonade concentrate, nondairy sour cream, and powdered sugar.
Beat until smooth and creamy.
Carefully pour the mixture into the prepared pie crust.
Freeze the pie for several hours or until set.
Serve chilled and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:Serve with a sprig of mint or a few fresh berries for a festive touch!Wine Advice:Pair with a light, citrusy white wine like a Pinot Grigio or Sauvignon Blanc to complement the tartness of the pie.
In a mixing bowl, combine the flour, baking soda, and salt.
Set aside.
In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer.
Add the molasses and vanilla extract to the butter mixture and continue beating until combined.
Gradually add the flour mixture, mixing slowly until fully incorporated.
Fold in the chocolate chips.
Press the dough mixture into the prepared pie dish, covering the bottom and sides to form a thick cookie crust.
Bake for 20 to 25 minutes, or until the crust is golden brown.
Remove from the oven and allow it to cool completely.
While the crust is baking, prepare the filling: Beat together the cream cheese, powdered sugar, ground cashews, and vanilla extract using an electric mixer.
Once the crust has cooled, spread the vanilla cream filling evenly on top.
Refrigerate the pie until chilled, then slice and serve.
Notes / Tips / Wine Advice:
Serving Tip:Serve chilled with a dollop of whipped coconut cream or a drizzle of chocolate syrup for extra indulgence.Wine Advice:Pair with a light, fruity dessert wine like a Moscato or a rich, chilled glass of Port.
