Ingredients
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For the Flax Seed Crust:
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1 cup whole wheat pastry flour
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1/2 cup gluten-free all-purpose flour (such as Bob's Red Mill)
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1/4 cup + 2 tbsp cornstarch
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1/2 tsp baking soda
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1/4 tsp salt
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1/4 cup cold unsalted butter, cut into cubes
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1 egg, lightly beaten
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1/4 cup ice water
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For the Coconut Milk Filling:
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1 can full-fat coconut milk (about 14oz), refrigerated overnight to thicken
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1/2 cup unsweetened cocoa powder
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1 tbsp arrowroot starch
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1 tbsp coconut sugar (or granulated sugar)
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1 tsp vanilla extract
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1/2 tsp ground cardamom
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1/2 tsp ground ginger
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1/4 tsp sea salt
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Pinch of black pepper
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Optional Toppings:
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1/4 cup chopped walnuts or pecans
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1/4 cup mini dark chocolate chips
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Difficulty Level: Easy
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Servings: 8 small tartlets or 4 large ones
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Total Time: Prep+Cook=1 hour
Directions
Subtitle: A creamy and indulgent tart filled with warm spices, coconut milk, and maple syrup – perfect for cool fall evenings!
Description: This vegan golden milk tart is a delicious twist on the classic Moroccan tea beverage, made with wholesome ingredients like dates, almond meal, and unsweetened cocoa powder. The flaxseed crust provides a buttery texture without any added oils, while the filling combines the comforting flavors of warming spices, sweetener, and creamy coconut milk. Serve chilled for an extra special treat!
Ingredients:
For the Flax Seed Crust:
1 cup whole wheat pastry flour
1/2 cup gluten-free all-purpose flour (such as Bob’s Red Mill)
1/4 cup + 2 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cold unsalted butter, cut into cubes
1 egg, lightly beaten
1/4 cup ice water
For the Coconut Milk Filling:
1 can full-fat coconut milk (about 14oz), refrigerated overnight to thicken
1/2 cup unsweetened cocoa powder
1 tbsp arrowroot starch
1 tbsp coconut sugar (or granulated sugar)
1 tsp vanilla extract
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp sea salt
Pinch of black pepper
Optional Toppings:
1/4 cup chopped walnuts or pecans
1/4 cup mini dark chocolate chips
Difficulty Level: Easy
Servings: 8 small tartlets or 4 large ones
Total Time: Prep+Cook=1 hour
Instructions:
1. Preheat your oven to 350°F (180°C). Line a standard muffin tin with paper liners or grease a mini tart pan with removable bottoms.
2. For the crust, combine the first six ingredients in a food processor and process until the mixture resembles fine breadcrumbs. Add the cold butter and pulse until the largest pieces are about the size of peas.
3. Gradually pour the ice water into the food processor while continuously processing at low speed. The dough will come together in clumps. If it seems too dry, add more ice water, a tablespoon at a time.
4. Transfer the dough to a medium bowl and mix in the egg using a wooden spoon. Press the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the crust is chilling, prepare the filling:
5. Open the can of coconut milk and scoop out the solidified cream from the top. Set aside for later use. You should have about 1/2 cup of coconut cream.
6. In a blender, combine the remaining coconut milk, cocoa powder, arrowroot starch, sweeteners, vanilla, cardamom, ginger, salt, and black pepper. Blend on high until smooth and creamy.
Assemble and bake the tarts:
7. On a lightly floured surface, roll out the chilled crust dough to about 1/8-inch thickness. Use a circular cookie cutter or the bottom of a ramekin to cut out circles of dough.
8. Place each circle of dough in a prepared muffin tin or tart pan, pressing the dough firmly against the sides. Use a fork to poke holes in the bottom of each crust to prevent air bubbles from forming during baking.
9. Divide the coconut milk filling among the crust-lined molds, filling each one about 3/4 of the way full. Gently tap the pan on the countertop to remove any air bubbles.
10. Bake for 15-18 minutes for mini tarts or 20-25 minutes for larger tarts, rotating halfway through, until the
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Line a standard muffin tin with paper liners or grease a mini tart pan with removable bottoms. |
|
2
Done
|
For the crust, combine the first six ingredients in a food processor and process until the mixture resembles fine breadcrumbs. Add the cold butter and pulse until the largest pieces are about the size of peas. |
|
3
Done
|
Gradually pour the ice water into the food processor while continuously processing at low speed. The dough will come together in clumps. If it seems too dry, add more ice water, a tablespoon at a time. |
|
4
Done
|
Transfer the dough to a medium bowl and mix in the egg using a wooden spoon. Press the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. While the crust is chilling, prepare the filling: |
|
5
Done
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Open the can of coconut milk and scoop out the solidified cream from the top. Set aside for later use. You should have about 1/2 cup of coconut cream. |
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6
Done
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In a blender, combine the remaining coconut milk, cocoa powder, arrowroot starch, sweeteners, vanilla, cardamom, ginger, salt, and black pepper. Blend on high until smooth and creamy. Assemble and bake the tarts: |
|
7
Done
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On a lightly floured surface, roll out the chilled crust dough to about 1/8-inch thickness. Use a circular cookie cutter or the bottom of a ramekin to cut out circles of dough. |
|
8
Done
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Place each circle of dough in a prepared muffin tin or tart pan, pressing the dough firmly against the sides. Use a fork to poke holes in the bottom of each crust to prevent air bubbles from forming during baking. |
|
9
Done
|
Divide the coconut milk filling among the crust-lined molds, filling each one about 3/4 of the way full. Gently tap the pan on the countertop to remove any air bubbles. |
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10
Done
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Bake for 15-18 minutes for mini tarts or 20-25 minutes for larger tarts, rotating halfway through, until the |
