Sugar Globe Fruit Tartlets with Lemon & Coconut Custard (Vegan)

December 8, 2021

These magnificent sugar-globe tartlets will be a show-stopper at any table. If diet permits, can also be made with regular white chocolate baking buttons.

Thank you Chef Berlinda for this incredible recipe!

Ingredients

Tart Case

160 g plain flour

110 g chilled, Nuttelex (cold, cut into cubes)

10 g caster sugar

1 pinch salt

2-3 tbsp ice cold water

1/4 cup vegan white chocolate baking buttons (melted)

Sugar Dome

150 g isomalt

Eggless coconut lemon crème diplomate

200 g coconut milk

300 g coconut cream

50 g lemon juice

100 g caster sugar

60 g cornstarch

1 pinch turmeric

60 g Nuttelex

Decorations

1 mango (peeled & sliced thinly)

1/3 cup raspberries

1/4 cup blueberries

Tools

food processor

tart case mold

round cookie cutter (same diameter as the tart cases)

dome shaped silicone molds (same diameter as tart cases)

Directions

1To make the tart case - Combine flour, salt, sugar & Nuttelex in a processor till it forms breadcrumbs 'texture'. Gradually add in ice water & pulse several times till it forms a dough. Wrap dough in cling wrap & chill in fridge for about 3 hrs or freezer for 30 minutes

2Roll out dough in between two sheets of baking paper till about 3mm thickness. Use a round cutter (similar to the size of tart case mold) to cut out the dough. Line cut out dough onto each tart mold & chill in fridge for about 30 minutes

3Cover dough with baking paper or cupcake liners & fill it with raw rice or beans. Bake in preheated oven at 160°C for about 15 mins. Remove baking paper & rice/ beans & let the tart cases cool on rack. Brush a thin layer of white chocolate on the inside of the tart cases & set aside

4To make the coconut lemon crème diplomate - Add all ingredients into a saucepan on medium- high heat. Whisk till well combined & mixture thickens to coat the back of a spatula. Fill baked tart cases with the mixture. Allow the tart to set in the fridge for at least 3 hours

5To make the sugar dome - Melt isomalt in a pot on medium high heat till dissolved. Boil to it reaches 190°C. Pour a small amount (about 1 -2 tbsp) into each silicone dome-shaped mold (similar to the size of tart cases) . Gently line the mold thinly with the mixture in a swirling motion. Let it cool & carefully remove sugar dome from the mold, set aside

6To assemble - Decorate tart with mango, raspberries & blueberries. Cover each tart with sugar dome and serve

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