These mini vegan tarts are absolutely delicious: with a crisp vegan no-bake almond crust and choice of raspberry-rose or mint flavors, these are the perfect bite-sized treat for a vegan afternoon tea!
Start by preparing the almond base. To do this you need to blend the almonds in a food processor/blender.
Add the rest 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 leveled 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 flavors for the tart filling, I started with the same base ingredients so the first thing I did was to separate the filling ingredients in half.
For The Mint Filling:
Heat up the coconut cream and milk in a small saucepan. Stir well till smooth, then add the rest of the ingredients excluding the spirulina.
Mix a little of the green and blue spirulina until you obtain a color 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 it from the heat and leave it 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 alongside the green filling or afterward. 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.
Place these into the fridge again till completely set.
Decorate with blueberries, dragon fruit balls, and edible flowers, or with your own favorite toppings, and enjoy these delicious little mini vegan tarts!
Video
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.