It’s raining cats and dogs… and when it’s raining, we are free to bake delicious pomelo and lychees tartlets ! The crust is the one I’ve used for my apple or nectarine tart and it is completly vegan. The cream is a ‘lemon curd’ base but egg-free and with pomelo juice… divine ! Ingredients for the curd:
- 1/2 cup soy milk
- 1/4 cup water
- 1.5 tbsp cornstarch
- 6 tbsp cane sugar
- 6 tbsp pomelo juice (approx. 2 pomelos depending on their size)
- the juice of one lime and its zest
- 5 tbsp butter
- 1 tbsp rose water (optional)
- 1 lychee can, drained and sliced in small quarters
Ingredients for the crust:
- 1 cup glute-free flour
- 3/4 cup almond powder
- 1 salt pinch
- 1/4 cup coconut oil
- 1/4 cup maple syrup
Recipe:
- Prepare the curd; in a pan, mix the cornstarch, the soy milk and the water
- When the cornstarch is well mixed, stir the mixture constantly on a low fire
- Add the butter, the pomelo and lime juices and the sugar. Stir till the curd makes small bubbles and thickens
- Cut the heat and whip for a minute, then let cool down
- Preheat your oven to 300°F
- Mix the dough ingredients and make a compact ball. Take small bits of the dough and roll them out so they match the size of the tartlet dishes covered with baking paper (I do roll the dough out directly in the tartlet dishes with my hands)
- Cook the empty tartlets till they are slightly golden
- Then add the lychees, top with the curd and the lime zest
Enjoy !