These gorgeous vegan raspberry tartlets wouldn’t be out of place in a French patisserie window. Follow Nathan’s lead: crisp pastry, velvety vanilla cream, fresh raspberries… it’s everything we could want in a dessert and more.
How do you use summer fruit in your baking?
Ingredients:
Crust:
160 g flour
3 g baking powder
40 g cane sugar
50 ml coconut oil
50 ml oat cooking cream
Vanilla cream:
100 ml plant milk
1 tbsp cornstarch
1 tsp vanilla extract
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