I have to say, the pastry is great, but the highlight of this recipe is Oatly’s Vanilla Custard! If you haven’t tried it already then you better head to your local supermarket to get some! We thicken it up to make more of a crème patisserie – perfect for these fruit tarts!
Ingredients
- 125g Plain Flour
- 1 Heaped Tsp Caster Sugar
- 70g Chilled Vegan Butter
- 3 Tbsp chilled water
- 250ml Oatly’s Vanilla Custard
- 1-2 Tbsp Cornflour
- Selection of Fresh Fruit
Directions
- Start by making the pastry; sift the flour into a large bowl. Cut the butter into small pieces and add to the flour. Use your hands to rub the butter and flour together until you get a breadcrumb like texture. Stir in the sugar with a cutlery knife.
- Add 1 Tbsp of water to the crumb. Use a cutlery knife to quickly and evenly distribute the liquid in the crumb. This will begin to create flakes of pastry – if the pastry seems dry or isn’t flaking, add another Tbsp of water. Now use your hands to bring the pastry together. Knead the pastry a tiny bit to make sure the texture is even throughout. Wrap in cling film and place in the fridge to cool down for 10 minutes.
- Make the crème patisserie; Heat the custard in a small saucepan and whisk in corn flour until the custard becomes piping consistency. Pour into a small bowl and cover with clingfilm to prevent a skin from forming.
- Roll out the pastry to 2mm thickness. Cut 12 rounds out of the pastry and line a 12 hole muffin tray, making sure you press it firmly into the edges. Use a cutlery knife to cut any overhanging pastry off and neaten them up. Place in the fridge and chill until firm. Preheat the oven to 200ᵒC.
- Bake the tarts in the oven for 10-15 minutes until the pastry is golden.
- When the pastry has cooled, fill with crème patisserie and top with your choice of fruit.
