Vegan Elderflower and Blueberry Tartlets

Steps

1. 1

   Make the tartlet dough

   • In a food processor, combine 1.5 cups (180 g) all-purpose flour, 2 tbsp (15 g) cornstarch, and ¼ tsp (1.5 g) fine sea salt.
   • Pulse 2–3 times to combine.
   • Add 6 oz (170 g) cold vegan butter cubes and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible, about 8–10 pulses.
   • Add 2 tbsp (30 ml) agave syrup and pulse once to combine.
   • Drizzle in 3 tbsp (45 ml) ice water while pulsing gently until the dough just comes together when pinched, but is still crumbly.
   • Do not overwork.

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   Ready when: Dough is crumbly but holds together when pinched; no dry flour remains

   Tip: Keep butter and water ice cold to ensure a flaky pastry. Work quickly and avoid warming the dough with your hands.

2. 2

   Chill the dough

   • Turn the dough out onto a clean work surface and gently press it together into a ball without kneading.
   • Wrap tightly in plastic wrap and refrigerate for at least 45 minutes, until the dough is firm and easy to handle.

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   Ready when: Dough is firm and holds its shape when pressed

   Tip: If time is short, you can chill for 30 minutes, but longer chilling ensures better texture.

3. 3

   Line tartlet pans

   • Divide the chilled dough into 6 equal pieces.
   • Working with one piece at a time (keep the rest covered), flatten the dough slightly and press it evenly into a 4-inch (10 cm) tartlet pan, pushing it up the sides and across the bottom to form an even shell about ⅛ inch (3 mm) thick.
   • Trim excess dough at the rim by pressing the rolling pin across the top.
   • Repeat with remaining dough.
   • Place lined pans on a baking sheet.

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   Ready when: All tartlet shells are evenly lined and fitted snugly in their pans

   Tip: Keep unused dough pieces covered with plastic wrap while you work to prevent drying. If dough becomes too soft, return to the refrigerator for 5 minutes.

4. 4

   Blind-bake the shellsOven 400°F / 205°C

   • Prick the bottom of each tartlet shell all over with a fork.
   • Line each with a small piece of parchment paper and fill with pie weights, dried beans, or sugar (about 2 tbsp per shell).
   • Place the baking sheet in a preheated 400°F (200°C) oven and bake for 12 minutes.
   • Carefully remove the parchment and weights.
   • Return to the oven and bake for another 5–6 minutes, until the shells are golden and set but not browned, and the bottoms are dry to the touch.

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   Ready when: Shells are pale golden, set, and no longer wet; bottoms feel dry when touched lightly

   Tip: Do not let the shells brown too much or they will taste bitter. If edges are browning too quickly, cover with foil in the second bake.

5. 5

   Cool the shells

   • Remove the baking sheet from the oven and let the tartlet shells cool in their pans for 5–10 minutes on a wire rack.
   • The pastry will set further as it cools.
   • Once cool enough to handle safely, run a thin knife around the inside edge of each shell and carefully pop them out of their pans.
   • Let cool completely on the rack, about 15–20 minutes.

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   Ready when: Shells are completely cool, firm, and can be handled without flexing

   Tip: Be gentle when popping shells out to avoid cracking. If they crack slightly, you can use them but handle carefully when filling.

6. 6

   Make the elderflower cream filling

   • In a mixing bowl, whisk together 1 can (400 ml) room-temperature full-fat coconut cream with 3 tbsp (45 ml) elderflower cordial, 1 tbsp (15 ml) agave syrup, and the zest of ½ lemon (3 g).
   • Whisk until smooth and well combined, about 1–2 minutes.
   • The mixture should be thick, creamy, and pale with a subtle purple-pink tint.

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   Ready when: Filling is smooth, thick, and homogeneous with no lumps; color is pale and creamy

   Tip: If coconut cream is not fully smooth, warm the can slightly in hot water for 2 minutes before opening, or strain it through a fine sieve.

7. 7

   Assemble the tartlets

   • Spoon or pipe about 3 tbsp (45 ml) of elderflower cream filling into each cooled tartlet shell, mounding it slightly in the center.
   • Use the back of a spoon to spread it evenly, leaving a thin border of pastry visible around the edge.

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   Ready when: Each tartlet is filled evenly with cream, mounded slightly, with pastry rim visible

   Tip: Work quickly if the cream is soft; refrigerate for 15 minutes if needed to make it easier to spread.

8. 8

   Top with blueberries and garnish

   • Gently arrange 6–8 fresh blueberries on top of each tartlet, pressing them lightly into the cream.
   • If using edible elderflowers, place 1–2 tiny flowers in the center of each tartlet for an elegant garnish.
   • Serve immediately or chill for up to 2 hours before serving.

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   Ready when: Blueberries are arranged and lightly set into the cream; tartlets look balanced and elegant

   Tip: Arrange blueberries just before serving to keep them plump and fresh. If making ahead, add blueberries no more than 2 hours before serving.