Tartelettes aux Fraises et Myrtilles (Vegan French Strawberry Pastries)

Vegan, gluten-free custard filled French pastries

I love visiting French pastry shops – the displays are so beautiful with their neatly arranged rows of pastries in bright colours, creamy textures, glazed fruits, and the  exquisite detail of each creation. These are truly pastries which are meant to be enjoyed one by one, with a cup of coffee, with a friend, on a lazy afternoon. These are not pastries you would eat in your car when driving back home from the shop.
vegan gluten-free

Vegan, gluten-free custard filled French pastries

As the summer is nearly coming to an end, I am trying to make as many recipes with the beautiful summer fruit that is still available. And I found myself craving one of my favourite french pastries – the tartelette aux fraises. These are small tarts made with a crumbly pate brisee, creamy vanilla custard, and topped with glazed strawberries.
vegan gluten-free

Vegan, gluten-free custard filled French pastries

Tartelettes aux Fraises et Myrtilles
Author: 
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
*This ingredient list does not follow any special dietary guidelines. Please remember to always check with your doctor whether unknown ingredients are suitable for your specific dietary requirements, and to check with the manufacturer whether ingredients you use are free from allergens/vegan if required.
Ingredients
For the crust:
  • Coconut flour, 22g
  • Rice flour, 50g
  • Raw cane sugar, 40g
  • Raw almonds, 25g (or almond flour)
  • Coconut oil, 3 tbsp
  • Water, ice cold, 2 tbsp
  • Salt, a pinch
  • Vanilla powder, to taste
For the cashew custard
  • Raw cashews, 130g
  • Almond milk, 110ml
  • Raw cane sugar, 6g
  • Lemon zest, 1tsp
  • Vanilla powder, to taste
  • Saffron, 2 stalks (for the colour)
  • Warm water, 2tbsp
For decoration
  • Strawberries
  • Blueberries
  • Vegan (unrefined) icing sugar, 1 tsp
  • Agave syrup, 1 tsp
Instructions
Preheat the oven at 180°C
Prepare the crust:
  1. Grind the almonds into flour, using a food processor or a high-speed blender (skip this step if you use almond flour instead).
  2. Mix all the dry ingredients together.
  3. Melt the coconut oil, then mix it in the flour mix.
  4. Slowly add the icy water, hand mixing and compacting the mixture as you go along.
  5. Line the inside of your favourite tart moulds (we used two 10cm / 4in small ones) with the mixture, taking care to press it hard until you get a uniform 5mm layer.
  6. Bake for 15-20 minutes (it really depends on the oven).
  7. Take the tart bases out and let them cool on a plate.
Make the custard
  1. Dissolve the saffron in some warm water.
  2. In a high speed blender, blend the cashews and the milk, adding the vanilla, lemon zest and sugar. The consistency should be smooth and creamy.
  3. Mix the saffron-colored water to give the cream a custardy colour.
Decorate the tartelettes!
  1. Spoon the custard into the tart bases.
  2. Decorate with the fruit.
  3. Drizzle the agave syrup on the fruit.
  4. Dust with the icing sugar
Enjoy!!!

vegan gluten-free

Since I also had blueberries on hand, I made a second tart with a blueberry topping. These are very simple to make, look beautiful, and most importantly taste delicious – to me these smell and taste exactly like the pastries I would eat as a child.

vegan gluten-free

Vegan, gluten-free custard filled French pastries

 

Vegan, gluten-free custard filled French pastries

12 Comments

  1. by Kira on August 30, 2013  8:31 pm Reply

    Amazing and so yummy!

    • by Cloudberries and Spice on September 19, 2013  8:11 pm Reply

      Do let us know if you try the recipe Kira, thank you for stopping by our blog :)

  2. by Alex on September 1, 2013  9:44 pm Reply

    My mom is French and mainly cooks for her family and friends. She makes a great tart au pommes (apple tart). We have recently gone gluten free and I'm missing her tart. It calls for 250 grams of flour, a stick of butter, a teaspoon of baking soda and a dash of salt. We are not vegans yet and I would think rice flour and coconut flour would work as subs for the white flour but what about portions? Thank you.

    • by Cloudberries and Spice on September 19, 2013  8:18 pm Reply

      Hi Alex - thanks for stopping by our blog! I think you could substitute the flour in your mum's recipe with 160g of rice flour and 70g of coconut flour, although I haven't tried making a tart of that size with these ingredients (let us know how it turns out if you do try it!) - you could also try the apple tart recipe we posted recently: http://cloudberriesandspice.com/apple-and-fig-tart-tarte-aux-pommes/
      Good luck :)

  3. by Ruta on September 3, 2013  2:42 pm Reply

    These look gorgeous!! And I agree with you - the French have definitely got their dispalys sorted.. Does the agave syrup give te same effect of that glaze you get in shops?

    • by Cloudberries and Spice on September 19, 2013  8:24 pm Reply

      Hi Ruta, thanks for visiting our blog:) - I find the agave syrup gives the same visual effect as the glaze in shops, although it has a thinner consistency. For a thicker glaze you could use apricot preserve (mixed with some sugar and heated until runny and sticky).

  4. by This Vegan Girl on September 8, 2013  9:02 pm Reply

    I had an idea similar to this one! It's cool that someone else out there wanted to put the in-seasoned berries into use before they're replaced by the coveted pumpkin. My idea was putting cheesecake in the middle instead of custard. If they flop, I'm definitely making yours, lol.

    Beautiful presentation and awesome blog!

    • by Cloudberries and Spice on September 19, 2013  8:28 pm Reply

      Thank you for visiting our blog! I'd be curious to see how you make your berry tarts with a cheesecake filling - if you do make a recipe out of it leave us a link below:)

  5. by Edoardo S. on September 12, 2013  6:12 pm Reply

    Belle foto, i prodotti sono invitanti e appetitosi aspetto di assaggiarli, a presto Papà

  6. by Vicky on October 7, 2013  11:49 pm Reply

    I LOVE cashew cream tarts - I've a ginger lemon tart on my blog which is heavenly (though I say so myself). Your pastry crust looks wonderful! I think the French have some competition!

  7. by Laura on January 26, 2014  7:22 pm Reply

    You are a genius. These look amazing, and so do all the other recipes on your beautiful blog! Can i just say thankyou for so many yummy recipes, you have made my day

    • by Cloudberries and Spice on January 26, 2014  8:56 pm Reply

      Thank you Laura for such a sweet comment, you have made our day!:)

Leave a reply

Your email address will not be published.