These mini vegan tarts are absolutely delicious: With a crisp vegan no-bake almond crust and choice of raspberry-rose or Mint flavours, these are the perfect bite-sized treat for a Vegan afternoon tea!
Who else loves all things ‘mini’, because I have a complete weakness for any baked good or sweet treat that is the perfect bite-sized portion. So alongside all my recipes for raw vegan cheesecakes and full-sized tarts, I had to share this recipe for my raspberry-rose & mint flavoured mini bite-sized vegan tarts that are perfect for a delicious vegan afternoon tea.
I mean, who needs a traditional afternoon tea when you can have tea parties with this great recipe (am I allowed to say that about my own recipe?) for no bake mini cheesecakes/tarts, plus Chocolate Orange Vegan Leopard Print Cake / Brioche and/or Simple Colour-changing Magic Lemonade.
Plus, these mini cheesecakes/tarts can be dressed up even more with some plant-based whipped cream for more decadence or covered in fruit- like a mini fruit tart. I tend to keep them quite simple with some fruit and a sprinkle of homemade shredded coconut.
If you’ve been following me on Social Media for any significant amount of time then you’ll probably know that for over the last year I’ve been collaborating closely with Royal Albert to design a special tea set. It’s been so amazing to create designs inspired by my own smoothie bowls: with pastel pink and pastel green sets decorated with blueberries, blackcurrants and daisies.
Not only that but to have you, my community, helping me along the way and voting for my designs, etc. has been so amazing! So I’m taking a moment here to appreciate everything that my AlphaFoodie community does for me and how amazing you all are! Thank you!
Moving on to the recipe though!
Using my Royal Albert tea set as inspiration, I created these bite-sized mini vegan tarts with a raspberry-rose flavour and mint flavour.
The tart base is made up of only a few ingredients including almonds and requires no baking ( yay for no ‘preheat oven’ instructions!). Although feel free to swap out for a graham cracker crumbs (digestive biscuit)/ vegan butter crust for a more authentic cheesecake feel.
The fillings are made up of a sinfully delicious and creamy coconut cream and raspberry-rose or mint filling. In total, these mini tarts can be whipped up in around 30 minutes, not including the setting time.
For optimum taste and texture, I’d suggest eating these bite-sized tarts on the same day as making them, however, if you have any leftovers simply store in an airtight container in the fridge for 2-3 days.
But without further ado: here’s the recipe for your own vegan afternoon tea!
Mini Vegan Tart Recipe:
Makes: 24 mini tarts ( 12 of each flavour)
Preparing Time: ~30 minutes (does not include cool-down time).
[ingredients title=”Ingredients”]
Crust:
- 2 cups almonds
- 2x dates
- 1.5 tbsp coconut oil
- 0.5 tsp cardamom
- pinch of salt
Filling:
- 1 cup full-fat coconut cream
- 1 cup coconut milk (or your choice of plant-based milk)
- 1/4 cup maple syrup
- 1 tbsp corn starch
- 2 tsp agar agar
For Pink Filling:
- 1 cup raspberries
- A vanilla pod
- 1 tbsp rose water
For Green Filling:
- 1/4 tsp green spirulina
- 1/4 tsp blue spirulina
- 1/8 tsp mint extract
Decoration (optional):
- a handful of blueberries
- a handful of dragon fruit balls
- edible flowers
- or any of your favourite fruit or toppings
[/ingredients]
[directions title=”Directions”]
- To begin this mini tart recipe, you start by preparing the almond base. To do this you need to blend the almonds in a food processor/blender.
Add the rests of the crust ingredients and mix well until you obtain a uniform sticky mixture ( the dates will create the sticky-ness needed. If, for whatever reason, it isn’t quite sticky enough then add one more date).
- Spread the almond base evenly between a 24-shell mini tart tray and smooth it. I used a shot glass to get them levelled and have a little ‘crust’.
This crust on your tart shell is important, as this is where we’ll be pouring in our raspberry-rose and mint fillings – so don’t make it too shallow.
Note* I don’t use any sort of cupcake liners or papers for this recipe As I always find that they release from the pan easily.
If possible, chill these in the fridge while you prepare the fillings, as this will help solidify them. - Although I made two different flavours for the tart filling, I started with the same base ingredients so the first thing I did was to separate everything in half.
For the green filling:
Begin by heating up the coconut cream and milk in a small saucepan. Stir well till smooth, then add the rest of the ingredients excluding the spirulina.
Finally, mix a little of the green and blue spirulina until you obtain a colour you like. It’s better to start with just a dash of each and then add a bit more if needed. They are highly pigmented and you also don’t want it to affect the taste at all.
Note: To reduce lumps in the mix, dissolve the spirulina into a bit of cold water or milk before adding to the rest of the mix.
While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker, remove from the heat and leave to cool down for 5-10 minutes. Then pour into 12 of the tart cases.
Once again, these can be placed in the fridge to set.For the pink filling:
This can be done along-side the green filling or afterwards. Begin by mashing the raspberries and then sieve the mixture to remove the seeds. I used frozen raspberries that I let thaw out a bit, but you can also use fresh ones.
- Heat up the coconut cream and milk in a small saucepan. Stir well till smooth, then add the raspberry purée/juice along with the rest of the ingredients including the corn starch and agar agar.
While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker, remove from the heat and leave to cool down for 5-10 minutes. Then use to fill the remaining tart cases.
Then place these into the fridge again till completely set. - Decorate with blueberries, dragon fruit balls and edible flowers or with your own favourite toppings and then enjoy these delicious little mini vegan tarts!
The Raspberry-rose OR Mint Mini Tart/ Mini Cheesecake Recipe:
Mini Vegan Tarts two ways: Raspberry-rose OR Mint
Ingredients
Crust:
- 2 cups almonds
- 2x dates
- 1.5 tbsp coconut oil
- 0.5 tsp cardamom
- pinch of salt
Filling:
- 1 cup full-fat coconut cream
- 1 cup coconut milk (or your choice of plant-based milk)
- 1/4 cup maple syrup
- 1 tbsp corn starch
- 2 tsp agar agar
For Pink Filling:
- 1 cup raspberries
- 1 vanilla pot
- 1 tbsp rose water
For Green Filling:
- 1/4 tsp green spirulina
- 1/4 tsp blue spirulina
- 1/8 tsp mint extract
Decoration (optional):
- a handful of blueberries
- a handful of dragon fruit balls
- edible flowers
- or any of your favourite fruit or toppings
Instructions
- To begin this mini tart recipe, you start by preparing the almond base. To do this you need to blend the almonds in a food processor/blender.
- Add the rests of the crust ingredients and mix well until you obtain a uniform sticky mixture ( the dates will create the sticky-ness needed. If, for whatever reason, it isn't quite sticky enough then add one more date).
- Spread the almond base evenly between a 24-shell mini tart tin and smooth it. I used a shot glass to get them levelled and have a little 'crust'.
- This crust is important, as this is where we'll be pouring in our raspberry-rose and mint fillings.
- If possible, chill these in the fridge while you prepare the fillings, as this will help solidify them.
- Although I made two different flavours for the tart filling, I started with the same base ingredients so the first thing I did was to separate everything in half.
For The Mint Filling:
- Begin by heating up the coconut cream and milk in a small saucepan. Stir well till smooth, then add the rest of the ingredients excluding the spirulina.
- Finally, mix a little of the green and blue spirulina until you obtain a colour you like. It's better to start with just a dash of each and then add a bit more if needed as they are highly pigmented and you also don't want it to affect the taste at all.
- Note: To reduce lumps in the mix, dissolve the spirulina into a bit of cold water or milk before adding to the rest of the mix.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker, remove from the heat and leave to cool down for 5-10 minutes. Then pour into 12 of the tart cases.
- Once again, these can be placed in the fridge to set
For the Raspberry-Rose Filling:
- This can be done along-side the green filling or afterwards. Begin by mashing the raspberries and then sieve the mixture to remove the seeds. I used frozen raspberries that I let thaw out a bit, but you can also use fresh ones.
- Heat up the coconut cream and milk in a small saucepan. Stir well till smooth, then add the raspberry purée/juice along with the rest of the ingredients including the corn starch and agar agar.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker, remove from the heat and leave to cool down for 5-10 minutes. Then use to fill the remaining tart cases.
- Then place these into the fridge again till completely set.
- Decorate with blueberries, dragon fruit balls and edible flowers or with your own favourite toppings and enjoy these delicious little mini vegan tarts!
Notes
These are best eaten on the day they're made. However, if you have leftovers, they can be kept in the fridge in an airtight container for 2-3 days.
To save the recipe for these mini vegan tarts for later:
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