Valentine Tarte Aux Fruits with Grand Marnier (Vegan)

Well, It’s Valentines day in a few days, and I am not normally into that kind of thing, as I kind of like love to be expressed when someone feels like doing it because they want to rather than on a prescribed date…but maybe I am just a bit of a party pooper?
My husband is more of a romantic, bless his heart, so I did buy him a lovely little vintage style card this year, and thought I would feed him up on some tasty treats instead of buying something, as that’s more my style!

I showed the guys on the Plantified Facebook group the other day, a gorgeous Almond and Cherry Mousse Tarte I had created that got them chomping at the bit for something Cherryish, so I said ” Listen…cause I love you guys so much, I am going to whip you up an AMAZING treat for the Valentines day post!
So I did!
These were one of my FAVOURITES, once upon a time, and every time we would go to Paris, we would frequent all the Patisseries and try all the treats! Sadly, no longer can we just go into the shops and buy but have to suffice with looking in the windows as it is all packed with Eggs and Dairy, so one of my missions has been to take pics of all those things I would like to eat, and now choose not too, and recreate them completely Plantified, but tasting just as fantastic!
I think these hit the mark!
These Valentine Tartes Aux Fruits have a lovely short base, lined with dark chocolate and filled with the most amazing tasting, Grand Marnier Creme Diplomate, and topped with your choice of Glazed Raspberries, Cherries, or Strawberries.
They taste as good as you’ll get in a French Patisserie, from my memory!
I’m proud of these babies!
(Grand Marnier is VEGAN- check your alcohol on Barnivore : http://www.barnivore.com/products/6840-grand-marnier )

Now, I know not everyone likes to phaff about making pastry, or feel intimidated by it!
Tartes like this are normally made with a type of sweet French pastry called Pate Sucree, which is sweet and short, but can be a little tricky to handle for the novice cook.
So I developed a base that is really easy to make without having to have any skills, yet tastes pretty authentic, and even a kiddie could do, so don’t be intimidated to give them a go!

Any Creme Diplomate left over can be spooned into a dessert glass with some fruit and eaten later 🙂
This stuff is TASTY!
So go ahead, give them a go, and see what you think!
Please be kind enough to leave a comment down below!

xxx
Katrina

Please come and join our FACEBOOK GROUP and post some of your favourite recipes, ask some questions, show off a dish you’ve cooked or just have a chat!

Valentines Tartes

Makes 6 heart shaped 10cm / 4inch  individual tartes.

Tart Case:

125 grams Vegan Butter
80 grams Icing Sugar
10 grams Vanilla Extract
80 grams Corn Flour (corn starch)
125 grams Plain Flour
40 grams Dark Chocolate  (reserved)
5 grams Refined Coconut Oil (or Canola oil Reserved)

Method:

-Measure out margarine or Vegan Butter and add to a bowl, along with the  Vanilla Extract.
-Using a Hand Mixer or Stand Mixer, beat the vegan Butter until it is light and fluffy (creaming the butter).
-Once light and fluffy, add the Icing sugar and cornflour and beat in.
-Once that is all combined, add the flour and beat together.
-It will form a tasty and light mix, which needs to sit and chill for a few hours before you proceed with baking, or it will be too soft to work with.

-Preheat your oven to 180c
-Once chilled, take your non stick flan tins, and place the mix inside, breaking into pieces to distribute evenly across the tins
-Using your fingers, gently press the mix along the sides of the tin.
Use your forefinger to flatten along the top of the scalloping, so you get a nice, even flat edge and use your other finger to evenly work the mix along the sides.
-Once you have covered the sides, flatten out the mix on the centre section of the pan.
-Place baking beads in the tins to stop the, puffing up as they bake. Don’t forget to add some baking paper to stop the beads cooking into the pastry!
If you don’t have any baking beads , then take the tartes out half way through cooking and press the puffed up areas flat with your fingers, then repeat once fully baked. This works well and is less bother than using the beads to be honest!
-Place in the oven for 12-15 mins until cooked but not too browned then take out and cool.

(Part way through cooking, you will notice the edges starting to get golden, but the middle is not yet cooked thoroughly. At this stage take the tart out of the oven and line the top edges of the tart with some foil to protect them from browning further, and then place back into the oven to finish cooking)
-Once the tart has cooled, Melt 35 grams of Dark Chocolate with 5 grams Refined Coconut Oil (to thin it for easier brushing) unless you are using a high quality chocolate that is liquid enough when melted.
-Brush neatly and quickly onto the inside of the Tart case in a nice thin layer.

Creme Diplomate:

Custard:

250 grams soy milk
20 grams Vanilla Extract
25 grams Corn Flour
70 grams Sugar
Few strands of Saffron for yolk colour

Method:

-Add all the Ingredients into a saucepan and whisk over a medium heat.
-Keep whisking to avoid the bottom burning until it thickens.
-Take out of saucepan into a bowl to chill in the fridge for one hour, or until set.

Creme:

125 grams Coconut cream (use the UHT Blue Dragon in the UK if you can get it!)
0.4 grams Xanthan Gum
8 grams Grand Marnier*
(You CAN omit the alcohol! – it tastes great even without it, or you can add a drop of Orange oil etc instead if tee-total!)

Method:

-Add coconut cream to the bowl and whip until smooth.
-Add Xanthan Gum and whip until it thickens.
-Break up the set custard and give it a bit of a whip with the beaters to get any lumps out.
-Add Grand Marnier and whip in.
-Add the set custard and whip until combined, but do not overwhip.
-Fill the Tarte cases neatly with the Diplomate Creme.
-Place in fridge. You can store for a few days before topping if needs be.

Fruit topping:

-Your choice of Raspberries, Strawberries, or Morello Cherries (in juice in a jar)
I bought 2 punnets of each so I could be picky about the size and shape of fruit.

Method:

– Place the fruit carefully and artfully on your tartes and then set aside for glazing.

Glaze:

150 grams Apricot or Strawberry Jam (jelly)
(Choose the cheap sort with no seeds or bits in it!)

Method:

– I used Apricot Jam for these and added some natural Red food colouring to it when glazing the Cherries, as Morello Cherries from a jar need a little boost.
-Heat the jam on the stove or in a microwave until it is boiling.
You may need to add a little water to thin it so it goes on nicely.
-Using a Pastry Brush, carefully glaze over the fruit, taking care to cover it all, but not drip the glaze or dislodge the fruit.
-The glaze will thicken as it cools, so you will need to keep it warm for best results as you apply.

The Tartes are best eaten the day the fruit is added, but are still nice the next day also.