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Vanilla and fig tartlets

Vanilla and fig tartlets

Makes 8 tartlets, 8 cm in diameter

For Bakers
  • Servings8 tartlets
  • To make the pastry shell
    • 300 g baking margarine
    • 500 g fine flour
    • 150 g sugar
    • 50 g water
  • Frangipane
    • 400 g almond paste
    • 80 g baking margarine
    • 30 g flour
    • 5 g lemon zest
    • 2 g salt
    • 100 g water
  • Vanilla mousse
    • 10 g corn starch
    • 500 g Flora plant-based spread 31%
    • 2 g vanilla extract
    • 50 g water

To make the pastry shell:

  • Mix all ingredients together to make a smooth pastry. Allow the pastry to rest for at least 3 hours in the fridge.

For the Frangipane:

  • Mix together all the ingredients in a planetary mixer on the 2nd speed for 5 minutes.

For the vanilla mousse:

  • Dissolve the corn starch in the water and heat to 50 degrees, add the vanilla and allow to dissolve, then mix in the Flora, beaten to yogurt-like thickness

Method:

  • Roll out the pastry to a thickness of 3.5 mm and use to line the tartlet rings. Fill three-quarters full with frangipane and bake at 180 degrees for 18 minutes. Pipe vanilla mousse onto the cooled tartlets, decorate with quartered figs and dust with icing sugar.
One dish fits all

One dish fits all

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