Vegan strawberry tarts

• 250 ml vanilla soy milk
• 1 tsp vanilla powder
• 1 + ½ tbsp. cornstarch
• 50 g sugar
• 1 tbsp. Margarine

Let’s start cooking by following these step-by-step instructions:

For the dough:

1. Start by whisking together the soy milk and cider vinegar in a small bowl. Let this mixture foam for about 10 minutes.
2. Combine the frothed milk with the rest of the ingredients in a food processor. If you prefer to get your hands dirty, you can also combine them in a large bowl. Blend until smooth. If the dough seems too crumbly, add a little milk. Conversely, if it’s too moist, reduce the milk a little.
3. Once your dough is ready, wrap it tightly in cling film and leave it to rest in the fridge for around 30 minutes.

For the pastry cream:

4. In a saucepan, combine the vanilla soy milk, vanilla powder, cornstarch and sugar. Stirring continuously, heat the mixture until it thickens to a palatable consistency.
5. Remove the pan from the heat and add the margarine. Stir until the margarine melts completely and blends into the mixture.
6. Transfer the creamy mixture to a bowl and allow to cool completely.

For the tarts:

7. Start by preheating your oven to 200°C.
8. Roll out the cooled pastry on a floured surface. Cut into 6 circles slightly larger than your tartlet molds. Carefully shape the dough into the molds.
9. Slide the tartlet molds into the preheated oven and bake for about 12 minutes, or until they turn a lovely golden color and achieve that irresistible crispness. After baking, let them cool completely.
10. Now take your strawberries and cut them in half crosswise, revealing their juicy insides.
11. Using a piping bag or the back of a spoon, carefully pour the prepared custard into each tart base. Once filled, add a creative touch by decorating with halved strawberry pieces.
12. For the finishing touch, sprinkle your creation with a thin layer of powdered sugar.
13. Your mouth-watering tartlets are now ready to serve and enjoy. Enjoy!

Storing these tartlets is easy: once cooled and covered with pastry cream, they can be kept fresh in the refrigerator for up to 3 days. For the best possible experience, decorate them with strawberries and enjoy them on the day of preparation, as sliced strawberries will quickly oxidize.