These delectable Creamy Citrus Tartlets are filled with fresh flavor from oranges, lemons, and limes. Creamy Citrus Tartlets pictured with Double Chocolate Cupcakes and Almond Butter and Concord Grape Sandwich Cookies.
Creamy Citrus Tartlets
Serves: 12
Ingredients
- 2 (13.5-ounce) cans coconut milk (not light)
- 16 ounces vegan cream cheese, cold
- 1¾ cups organic confectioners’ sugar, divided
- 4 teaspoons fresh orange zest (approximately 2 medium oranges)
- 4 teaspoons fresh lemon zest (approximately 2 medium lemons)
- 2 teaspoons fresh lime zest (approximately 2 small limes)
- 12 Vegan Tartlet Shells (recipe follows)
- ¼ teaspoon clear vanilla extract
- Garnish: candied orange and lemon slices
Instructions
- Place cans of coconut milk in freezer until chilled completely, at least 4 hours.
- Place the bowl of a stand mixer and the whisk attachment in freezer until very cold, approximately 15 minutes.
- In a medium bowl, stir together cream cheese, 1½ cups confectioners’ sugar, and citrus zests until well blended. Evenly divide filling (approximately 3 tablespoons each) among Vegan Tartlet Shells.
- Remove coconut milk from freezer and turn upside down. Pour off and discard liquid portion. Remove solid coconut milk to chilled mixing bowl. Add remaining ¼ cup confectioners’ sugar and vanilla extract, beating with mixer fitted with chilled whisk attachment at high speed until thickened. Spoon whipped cream onto tartlets.
- Garnish with orange and lemon slices, if desired. Refrigerate until ready to serve.
Vegan Tartlet Shells
Serves: 12
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons cane sugar
- ⅜ teaspoon salt
- ½ cup organic unrefined coconut oil (not liquid)
- 4 to 5 tablespoons cold vanilla almond milk
Instructions
- Preheat oven to 375°. Arrange 12 (3½-inch diameter) tartlet pans on a large rimmed baking sheet.
- In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in coconut oil until it resembles coarse crumbs. Using a fork, gradually add milk, stirring until a dough begins to form. Divide dough in half. Shape each half into a disk.
- On a lightly floured surface, roll each dough half to a ⅛-inch thickness. Using a 4-to 4½-inch round cutter, cut 10 circles from dough, rerolling scraps as necessary. Press dough circles onto bottoms and up sides of prepared tartlet pans, being careful not to stretch dough. Prick bottoms several times with a fork. Freeze tartlet shells for 10 minutes.
- Bake for 5 minutes. Check tartlet shells. If pastry begins to puff, re-prick bottoms of shells. Bake until tartlet shells are golden brown, another 20 to 25 minutes. Let cool completely on a wire rack.
Notes
This dough is best when rolled immediately after making.
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