When we decided to make all our Gluten Free Bakery products suitable for Vegans it was an exciting time. All the recipes we perfected using eggs and dairy had to be revised. As a test, we did not tell our customers of the change to see if they noticed any difference. They didn't notice at all. These can be made using gluten free flours and work just as well. Its nice to make both of these Tartlets at the same time as they are a great contrast to each other. Some people like Lemon, some love Chocolate, these will please both.
Vegan Margarine 480
Creamed Coconut 125g
Caster Sugar 500g
Soya or Coconut Milk 1ltr
Plain Flour 500g
Self Raising Flour 500g
Oven Temp 130 C.
Plain Flour 500g
Vegan Margarine 400g
Mix both ingredients until they come together as a dough. Wrap in grease proof paper and put in the fridge until needed.
Grate the rind and extract the juice of 6 Lemons
Place Juice and Rind of Lemon in a saucepan with 300g of Caster Sugar and bring to the boil.
Simmer for 3 minutes to make a sugar syrup.
Add in 125g of Creamed Coconut with 80g of Margarine and stir until dissolved (about 5 mins). Make sure
it does not stick to the end of the pot. Put the Lemon Curd into a jug to cool. When it is cool put in the
fridge until cold.
In a bowl take 200ml of Milk (Coconut, Soya, or any plant milk). Add a table spoon of cider vinegar and
allow the milk to curdle.
Place Margarine and Sugar in a mixer. Beat until Fluffy.
Add Self Raising Flour.
Add Milk and whisk it in. Put aside as much sponge as you want for Chocolate Tarts.
For Chocolate Sponge add 50g of Melted Chocolate to the mix and stir in.
Cover 200g of Dates with water. Bring to the boil and simmer for 10 mins with a cover on the pot. Mix
the dates and water with a wooden spoon until it turns into a 'jammy' mixture. Put aside to cool.
Bring 200ml of Soya Milk almost to the boil. Pour over 200g of Chocolate and mix with a spoon until you get a shiny smooth Ganache. Leave aside to cool.
For Lemon Tarts, have the wet and dry Sponge ingredients ready to go but do not mix until you need to fill the tart cases.
When the Tart cases are blind baked, then you mix the sponge and place a spoon full on each tart remembering that it will double in height and you have to leave enough space for Lemon Curd.
Put in the oven and bake for approx 10 minutes. It may take less time as it is a shallow layer. Look to see the top of the sponge getting dry to know when it is baked.
Remove from the oven, allow to cool for 5 minutes and spoon on some Lemon Curd allowing it to spread to the edges and fill evenly. The place in the fridge and serve cold.
For the Chocolate Tarts, Add 80g of melted Chocolate to the sponge mix. Put a spoon full of Date Jam on the tart case and spread to the sides. Cover with a spoon of Chocolate Sponge and bake for 5 to 10 mins. Allow the sponge to get cold, the spoon on the Ganache and spread it evenly. Serve cold.