Ingredients for approx. 6 tartlet tins:
For the shortcrust pastry:
200 g wholemeal spelt flour
1 pinch of sea salt
½ teaspoon cream of tartar baking powder
approx. 50 g whole cane sugar
100 g plant-based butter, e.g. Alsan
2-3 tablespoons cold plant-based milk
For the custard:
1 packet vegan vanilla custard powder
1 tablespoon whole cane sugar
1 packet vanilla sugar
approx. ¼ litre almond or oat milk
For the crumble topping:
150 g spelt flour (80%)
75 g whole cane sugar
1 packet vanilla sugar
100 g plant-based butter, e.g. Alsan
In addition:
Approximately 500 g plums
Ground cinnamon
A little butter for greasing the tart tins
Approximately 60 g ground nuts for sprinkling on the tart base
A little whole cane icing sugar for dusting the tart, if desired
Preparation:
1. For the shortcrust pastry, knead the wholemeal spelt flour with the whole sea salt, cream of tartar baking powder, whole cane sugar, plant-based butter and plant-based milk to form a smooth dough. Wrap in cling film and place in the fridge for about 30 minutes.
2. In the meantime, wash, stone and quarter the plums. Set aside.
3. For the custard, mix the vanilla custard powder with the whole cane sugar and vanilla sugar in about 4 tablespoons of plant-based milk. Then bring to the boil in the remaining plant-based milk, stirring continuously, to form a custard. Allow to cool slightly.
4. For the crumble topping, knead the spelt flour, whole cane sugar, vanilla sugar and plant-based butter together into crumbs of the desired size.
5. Grease the tartlet tins. Roll out the shortcrust pastry on a floured work surface, place it in the greased tartlet tins and pull up a rim.
6. Sprinkle the ground nuts over the pastry base, spoon the vanilla pudding into the cases, press in the quartered plums, dust with cinnamon powder and top with the prepared crumble.
7. Bake the tartlets on the middle shelf of the oven at 175 degrees C for about 45-50 minutes.
8. Remove from the oven, leave to cool in the tins and dust with a little whole cane icing sugar before serving.
My advice:
- Instead of plums, you can of course top these tartlets with other seasonal fruits, e.g. damsons, cherries, mirabelle plums, greengages, etc.
Product description:
Plums belong to the same family as damsons, mirabelle plums and greengages. Plums are usually described as round, blue, red or yellow fruits with smooth, shiny skin. Regardless of which variety you choose, they are all bursting with vitamins, minerals and fibre.
