vegan pastry

Vegan Jaffa Tart

tbs cornflour (or cornstarch if US)

butter

ml orange juice

sugar

orange rind (use organic oranges

orange food colouring (optional)

dark chocolate

ml coconut cream

water

170 g caster sugar (plus 2 tablespoons extra)

oranges

See my SHORTCRUST PASTRY or PIE CRUST PASTRY recipe (see notes for links). I used a rectangle tart pan sized 36×13×2.5cm. You need to make your pastry before you make any of the other elements.

PASTRY

Melt butter in small saucepan on low heat

Take off heat and mix in flour to form a paste

Return to medium heat and add remaining ingredients and continue to stir until sugar has dissolved and curd thickens

Take off heat and pour into your pastry case. Smooth out so it&#8217;s even and place into the fridge to set

ORANGE CURD

Heat coconut cream until small bubbles start to form around the outside

Remove from heat and add chocolate, make sure the coconut cream completely covers the chocolate. Allow to sit for 5 minutes.

Stir chocolate through cream until it&#8217;s completely smooth. If it&#8217;s still lumpy, gently heat on a very low heat until completely smooth.

Pour over your set curd and gently tap on the bench to release any air bubbles. Put back into the fridge for 30 minutes to set the ganache.

CHOCOLATE GANACHE

In a small saucepan heat water and sugar until sugar has completely dissolved

Add orange peel and bring to a gently simmer. Simmer for 5 to 10 minutes to soften the peel. Keep an eye on the peel as you don&#8217;t want your sugar to turn into toffee. Remove from heat and strain peel. Coat in a few tablespoons of sugar.

Place peel on the top of your completely set tart as a garnish or serve it on the side.

CANDIED ORANGE GARISH

https://www.youtube.com/watch?v=w_vpApQ_FmQ

This is an easy vegan jaffa tart recipe that looks super fancy and is sure to impress your non-vegan guests. Combining classic flavours of orange and dark chocolate.

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Vegan Sweet Jaffa Tart Recipe |  Bake Stuff with Sara Kidd

Looking for the perfect vegan breakfast or dessert for Mother's Day? Make these vegan apple rose pastries with 6 ingredients.

Vegan Mother's Day Rose Pastry

lemon, juiced

tbsp sugar

cinnamon

puff pastry, thawed and rolled out

raspberry jam

Prep the oven

Prep apples

Core apples, then using a mandoline or a knife slice them as thin as possible.


Add ingredients to apples

Place them in a pot with lemon juice, sugar, and cinnamon, and cover with water. Bring to a boil, then let simmer for about 5 minutes, or until they soften. Drain and rinse with cold water.

Prep pastry

Cut puff pastry into 6 long strips. Brush a strip with some jam, then place apple slices on top, peel side out, slightly overlapping each other, leaving some empty space in the bottom. Fold the bottom piece over the apples, keeping most of the slices exposed. Roll the strip up tightly, creating an apple rose. Place in a muffin tray. Repeat with the rest of the strips.

Assemble roses

Brush roses with melted butter, then bake for 30-40 minutes, or until golden. Allow roses to cool slightly before removing them from the pan.


Garnish and serve

Looking for a gluten-free alternative to your favorite toaster pastries? Try this gluten-free pop tarts recipe, perfect for those with gluten sensitivities or dietary restrictions. Vegan too.

Gluten-Free Pop Tarts (Vegan)

almond flour

(75 grams) gluten-free oat flour

(50 grams) tapioca starch

salt

psyllium husk powder

vegan butter, melted

jam (use your favorite flavor!)

almond milk

organic powdered cane sugar

sprinkles, optional

Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a large rimmed baking sheet. Prep another piece of parchment paper on a clean surface for rolling out dough.

In a large bowl, add almond flour, oat flour, tapioca starch, psyllium husk powder, and salt. Whisk until flours are integrated.

Add melted vegan butter to dry mixture, stirring to integrate. Add ice water a little bit at a time, stirring after each addition, until mixture starts to come together like dough. (About 2 tablespoons water is usually perfect).

Squeeze the dough with your hands. It should come together and hold together. If not, add an additional teaspoon of water. If it is too wet, add a little more almond flour until dough consistency is right.

Flour your hands with extra tapioca starch and roll dough into a ball. Sprinkle additional tapioca starch on piece of parchment. Place dough on the floured parchment paper. Place a second sheet of parchment paper on top of dough. Press down to flatten ball and then use a rolling pin to roll dough out to about an 1/8 of an inch thickness.*Alternatively, you can use two Silpats instead of parchment.

Using a pizza cutter or sharp knife, cut 3x4 inch rectangles of dough. Flour a spatula with tapioca starch and gently transfer pieces to lined baking sheet. Reroll dough scraps and cut additional rectangles until you have 10 total. 5 of the rectangles should be spaced evenly on baking sheet. Pierce those pieces not on the baking sheet a few times with a fork.

Spread 1-2 teaspoons of jam in the center of your rectangles on the baking sheet, allowing for about 3/4 inch around the perimeter. Place the second rectangles of dough on top of each jam-filled rectangle. Press edges gently together with tines of a fork.

Using a pastry brush, brush tops of each pop tart with almond milk. Bake for 18-20 minutes, or until pastry starts to turn golden brown. Remove baking sheet from oven and place on a wire cooling rack. Allow pop tarts to cool before frosting glazing.

For the dough

In a small bowl, combine icing ingredients, starting with 1 tablespoon of almond milk. Add a little extra milk if too thick, or a little extra powdered sugar if too thin. Spread glaze on tops of cooled pop tarts. Add sprinkles if desired. Allow to harden and set before serving.

Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for 3-4.

For the glaze

Serve our moreish mushroom bourguignon pithivier as a vegan main course. Ideal for a special occasion such as Christmas, it's full of deep flavours

Mushroom bourguignon pithivier

chestnut mushrooms

portobello mushrooms

vegetable oil

shallots peeled, trimmed and quartered lengthways

carrot

thyme leaves

garlic

tomato purée

flour

milliliters red wine (check it's vegan)

vegetable stock

vegan puff pastry block

milk

Cook the mushrooms in a large saucepan, covered, for 5 mins. Remove the lid so the liquid can evaporate, about 15 mins. Add the oil and fry the mushrooms for 5-6 mins until golden. Remove to a bowl with a slotted spoon, leaving any excess oil behind, and set aside.

Fry the shallots for 6-8 mins until beginning to brown, then add the carrot, thyme leaves and garlic, and fry for 1 min. Add the tomato purée and flour, mix well and cook for 1-2 mins. Pour in the wine, stir and simmer for 3-4 mins until the alcohol has evaporated.

Pour in the stock and cook for 15-20 mins more until the shallots and carrots are almost tender. Return the mushrooms to the pan and cook for 10-15 mins more until everything is cooked through, the liquid has almost evaporated and the sauce is thick. It’s important that you cook the liquid down until thick, or it will be difficult to shape later. Remove from the heat and leave to cool for 1 hr until cold. You can make the filling up to three days ahead and chill.

Heat the oven to 200C/180C fan/gas 6. Cut off a third of the pastry block and roll out on a lightly floured surface to a 5mm-thick square. Put on a sheet of baking parchment. Spoon the cooled veg mixture into the centre piling it up high. Roll out the larger pastry block as before, ensuring the square is enough to cover the base. Brush the exposed pastry on the base around the mushroom filling with soya milk, then lay the larger pastry square on top to enclose the filling. Press around the edges to seal, then trim the edges so you end up with an 18cm circle with the filling in the middle. Score lines or patterns into the top of the pastry, being careful not to cut all the way through. Brush all over with soya milk, then bake for 30-40 mins until the filling is hot and the pastry is puffed up and golden.

Top 4 vegan pastry recipes from across the web

The most viewed vegan pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Jaffa Tart

Vegan Mother's Day Rose Pastry

Gluten-Free Pop Tarts (Vegan)

Mushroom bourguignon pithivier

Top 4 vegan pastry recipes from across the web

The most viewed vegan pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Jaffa Tart

Vegan Mother's Day Rose Pastry

Gluten-Free Pop Tarts (Vegan)

Mushroom bourguignon pithivier

The most viewed vegan pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine