Creamy Berry Tarts

Pastry can be a little intimidating, but with a little patience and effort it's something you can master. My Creamy Berry Tarts are made by combining a sweet and crumbly p√¢te sabl√©e, a smooth, cream cheese and blackberry filling, and a handful of fresh berries. It's a great recipe for parties and events because the cooked or uncooked pastry and the filling can be made in advance and frozen separately, with just a little assembly required before serving.

It's also easily customisable: simply choose your own berry flavours or create your own simple filling (coconut cream, chocolate and fruit, perhaps?) to go with this delicate pastry recipe.

Ingredients for the filling

  • 110g vegan cream cheese, softened
  • 1/2 tin coconut whipping cream (approximately 200g)
  • 1/2 tsp vanilla essence
  • 100g icing sugar
  • 1.5 tbs blackberry powder, or berry powder of choice
  • Fresh berries, to finish

Ingredients for the pâte sablée

  • 125g plain flour
  • 55g icing sugar
  • 25g oat flour
  • 65g vegan butter
  • 20ml water
  • 5ml vodka

Instructions for the filling

  • Place cream cheese, whipping cream, vanilla, sugar and berry powder in a bowl and whip until smooth.

Instructions for the pate sablee

  • Preheat oven to approximately 160 degrees and set aside 4 tart cases or rings.
  • Place flours and sugar in a large bowl and lightly mix.
  • Add butter and using your hands, crumble the dough together to create thick crumbs. You can also do this in a food processor.
  • Add water and vodka and mix with your hands or a spatula until the dough just comes together.
  • Wrap in baking paper and place in the freezer for 30 minutes.
  • Remove the dough from the freezer and roll out onto a well floured surface.
  • If you're using tart cases, cut into the correct sizes and press into the cases. If you're using rings, cut out the bases and place them into the rings, then cut trips approximately 3-4cm high and carefully place them on the inside of the rings to create the sides. Ensure they stick to the bases.
  • Lightly prick the surfaces with a fork.
  • Bake for approximately 20 minutes, or until pastry is firm to the touch and starting to brown. Leave to cool.
  • Pipe in filling and top with berries. Store in the refrigerator.

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