Protein packed apple tart

 

 

I hadn’t made an apple tart in such a long time and totally forgot how pretty and delicious it was!

However, you surely know that I love making things a bit ” special”, so this tart couldn’t be the usual apple tart…
That’s why there is a special ingredient in the filling which adds a huge dose of nutrition to it and gives a yummy texture to the whole tart 😉

Don’t be afraid to try it, trust me!

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Recipe

Crust:

  • 1 ¾ cup + 2 tbsps flour (I used spelt + whole wheat)
  • 3 tbsps coconut sugar
  • A pinch of salt
  • ½ tsp vanilla powder
  • 1 tbsp cinnamon
  • 2 tbsps semi melted coconut oil
  • ½ cup water

Cream:

Other ingredients:

  • A bit of hazelnut powder
  • 3-4 medium size apples

 

Start by making the crust (it’s great to prepare it the day before so it can chill in the fridge overnight).
Simply put the flour, the sugar, the cinnamon, the vanilla and the salt in a mixing bowl, “crumble” it with the coconut oil, slowly add the water and stir with your hands until you can form a ball with the it.

Let it chill overnight.

Make the filling by simply blending all the ingredients.

Roll out the crust (not too thick), put it in your prepared pie plate and put some hazelnut/almond meal on it to protect it from the humidity of the filling. (you’ll probably have too much crust, but you can make a tiny tart or some cookies with it ;-))

Heavenly pour the filling on top and dispose your finely chopped apples on the filling. Make sure to entirely cover it! You can sprinkle some cinnamon and coconut sugar on top of them.

Bake at 200c for 25-35min. (simply check that the crust is well baked)

Enjoy! 🙂

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Pear and chocolate tartlets

 

Fall asks for comfort food and making some reserve for Winter, right?
And what’s better for this than chocolate? 😉

The fact that pears are in season were an amazing opportunity to mix those two flavours together for an amazing result! Pear + chocolate are made for being together!

The base is my usual no-bake one which is perfect because super easy to make and so sweet that you don’t need to sweeten that much the filling. Of course, feel free to make your favourite tartlets crust instead! 🙂

Those were a huge success as even my mother told me that they were amazing : Tasty, not too sweet and super chocolatey! Nothing like the “vegan taste” I sometimes get ahah 😉

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RECIPE

For two tartlets

Crust :
Same recipe as this one : https://greeneatch.wordpress.com/2017/02/12/date-caramel-and-apples-tartlets/ 😉 or your fave vegan baked crust, maybe this one : https://greeneatch.wordpress.com/2017/08/31/mirabelles-tartlets-baked-no-baked/ 😉

Filling :

  • ½ cup dark chocolate
  • 1.5 tbsps cacao powder
  • 1 tsp coconut sugar
  • 2/3 cup plantbased milk + 2 tbsps
  • 1.5 tbsps corn starch
  • A pinch of salt

Start by making the filling as explained on the recipe linked before. Keep the crusts in the freezer while making the filling!

For the filling, start by melting the dark chocolate with 1/3 of milk on low-medium heat and gently stir.

Add the sugar, the salt and the cacao powder and stir.

Dissolve the cornstarch in the other 1/3 + 2 tbsps of the milk and add it to the previous mixture on medium-high heat. Be careful to not overheat it, otherwise you will get an awful texture!

Strongly whisk until it gets creamy, turn off the heat and keep whisking until you get the perfect creamy-thick consistency.

Cover with plastic film (?) and let chill in the fridge for an hour.

Once cooled, fill the tartlets’ crusts with finely chopped pear and then, with the chocolate cream. Top with some more pear, cacao powder or anything you feel like 😉

Keep in the fridge and eat on the same day. Otherwise, keep them in the freezer, because the crust gets wet really quickly!

Pumpkin pie

Pumpkin pie had been on my to do list for a reaaaally long time.

Why didn’t I make it sooner? Probably because every time I steam pumpkin, I eat it all before having the time to make anything else with it… (Steamed pumpkin tastes like heaven guys.)
This time though, I was stronger and managed to keep some homemade pumpkin puree in order to make this INCREDIBLE treat!
It’s seriously one of the best cake I’ve ever made I think. (Almost better than the blondies or my double chocolate muffins, yes!)
So if you have lots of pumpkin or simply want to eat a freaking delicious thing, go for this pumpkin pie!
Flavourful, not to sweet, perfect texture….. Sorry, I’m in love.

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RECIPE

For a 20cm. pan

Crust :

  • 1.75 cup spelt flour (you can use all purpose too)
  • 1.25 tbsp coconut oil semi-melted
  • 1.5 tbsp coconut sugar
  • 1/2 cup plant based milk

Filling :

  • 1.75 cup pumpkin puree (better homemade)
  • 6 soft dates (I use those : https://palmyradelights.ch/fr/shop/palmyra-cooking-3kg-pitted-4/) (more if you feel like it’s not sweet enough for you!)
  • 1/2 cup coconut milk (I kept the cream (top of the can) to make chantilly, so it works with non full-fat coconut milk ;-))
  • 2 tsps cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 4.5 tbsps cornstarch

Start by making the dough (it’s great to prepare it the day before so it can chill in the fridge overnight).
Simply put the flour and the sugar in a mixing bowl, “crumble” it with the coconut oil, slowly add the mylk and stir with your hands until you can form a ball with the dough.

Let it chill for at least 2 hours.

Make the filling by simply blending all the ingredients.

Roll out the crust (not too thick), put it in your prepared mold (I used a 17cm one like this : https://www.ecosia.org/images?q=moule+%C3%A0+charniere. If you use a tart mold, the pie won’t be as thick!) put some hazelnut/almond meal on it to protect it from the humidity of the filling.

Pour the mixture in the crust (Let 1-2 cm of crust higher than the filling) and bake at 180c. for 50 min. to 1 hour.

Let cool and enjoy!
For more yumminess, you can make caramelized pecans by simply heating some sugar and pecans in a pan on medium/low heat until the sugar has heavenly coated the pecans 😉

 

 

Mirabelles tartlets (Baked + no-baked)

 

My boyfriend has some fruit trees in his garden and I’m the lucky girl who can pick them! Of course, I don’t hesitate one second when I see that they’re ripe. I love going under the trees with my Tupperware to pick all of them 😉
Two weeks ago, the mirabelles started to be super golden and juicy, so I decided to make tartlets!

A baked one and a raw one, because why not? 🙂
Of course, if you don’t have mirabelles, you can totally use other stone fruits!
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RECIPE
Crust :
BAKED :

  • 3/4 cup white flour
  • 1/4 cup spelt flour
  • 1 tbsp coconut sugar
  • 1 tbsp coconut oil
  • ¼ tsp salt
  • ½ tsp bicarbonate
  • 1/3 cup + 2 tbsps water

Put all of the dry ingredients in a big mixing bowl, add the coconut oil to it and “crumble” a bit. Then, add all of the liquid ingredients and stir with your hands until you can make a ball with it. Let it stay in the fridge for 30 minutes or even overnight

RAW :

Check this recipe : https://greeneatch.wordpress.com/2017/02/12/date-caramel-and-apples-tartlets/ 😉 (It makes a lot, so you can make bliss balls with the leftovers!)

Filling : 

  • A bit more than 2/3 cup oatmilk
  • 30 almonds
  • 1/2 tsp vanilla extract
  • 3 tbsps maizena
  • 2 tbsps coconut sugar

Make the filling by blending the almonds, the vanilla extract, the sugar and the milk together until it’s smooth. Then, pour it in a pan and add the maizena to it. Bring to a boil and stir intensely until you get a creamy texture (you can lower the heat when it starts “bubbling” too much).

Let the cream coming to room temperature.

BAKED :
Preheat your oven to 180c.

Roll out your crust so that it can fit into your molds covered with parchment paper. The thinner the better!

Cover the crust with some hazelnut or almond meal to prevent the crust to become too wet and pour the almond cream on it (not too much, it should arrive at the middle of the tartlets). Add your half mirabelles the way you want and bake it for 30-40 min., until it’s a bit colored 🙂

RAW :
Simply pour the almond cream in your firm crusts and top with the half mirabelles 😉

Apricots and pistachio cream tart

Summer feels like the perfect season to make tarts in my opinion!

They’re way “lighter” than cakes or muffins and you can fill them with all of the delicious Summer fruits! When I saw those beautiful apricots, I knew I had to make something sweet with them and this tart came to my mind.

I thought that pistachios would perfectly go with the sourness of apricots and woaw, it was a good choice! It goes PERFECTLY!

Sweet and sour at the same time, just make this tart for your next Summer event (or just for yourself as I did ;-))

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RECIPE

Crust :

  • 1 cup whole wheat flour
  • 3/4 cup spelt flour
  • 1/4 cup fine polenta
  • 1 tbsp coconut sugar
  • 2 tbsps liquid coconut oil
  • ¼ tsp salt
  • ½ tsp baking soda
  • 3/4 cup + 2 tbsps water

Pistachio cream :

  • ¾ + 1/3 cup oat milk
  • 2 tbsps coconut sugar
  • 2.5 tbsps maizena
  • 30g. pistachios

And fresh apricots, of course 😉

Start by making the crust : Put all of the dry ingredients in a big mixing bowl, add the coconut oil to it and “crumble” a bit. Then, add all of the liquid ingredients and stir with your hands until you can make a ball with it. Let it stay in the fridge for 30 minutes or even overnight (that’s what I did :-))

Take your crust out of the fridge before assembling the tart.

Make the pistachio cream by blending the pistachios and the milk together until it has a pretty pale green colour. Then, pour it in a pan and add the maizena and the sugar to it. Bring to a boil and stir intensely until you get a creamy texture (you can lower the heat when it starts “bubbling” too much).

Let the cream coming to room temperature and preheat your oven to 180c.

Roll out your crust so that it can fit into your mold covered with parchment paper. The thinner the better! (Mine was a bit too thick, which made it too present compared to the cream and the apricots).

Cover the crust with some hazelnut or almond meal to prevent the crust to become too wet and pour the pistachio cream on it (not too much, it should arrive at the middle of the tart). Add your half apricots the way you want and bake it for 30-40 min., until it’s a bit colored 🙂

Let it cool and enjoy!