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Happy Monday!!
Today marks the end of a very busy week and the start of another one ahead! But it’s all very good. Yesterday my friend Eleonora and I taught a Georgian food&culture workshop in Milan and it was a lot of work but also very rewarding. Everyone who came was lovely, very collaborative and also patient! And they loved the food and the experience, which is the most important thing!! I’ll make a blog post about it, probably next week.
About today’s recipe: in collaboration with Stevia’s, I made stevia-sweetened tartelettes and filled them with stevia-sweetened compote and I think they taste amazing. I can barely taste the stevia, which, as some of you may know, is a huge improvement.
Of course you can fill them with any compote/jam/cream. I had them for breakfast the past couple of days and boy were they good!
SUGAR-FREE TARTELETTES FILLED WITH FRUIT COMPOTE {vegan}
by Marta Giaccone
Recipe
6 tartelettes
prep time: 15 mins, cooking time: 25 mins, total time: 40 mins + 1hr fridge time
Crust
1+1/3 cups / 200 gr flour of choice
½ tsp baking powder
1 + ½ scoop powdered stevia (I used this one)
pinch salt
cinnamon, to taste
pinch ground cloves
seeds from 1 vanilla bean or ½ tsp vanilla powder
zest from 1 lemon
¼ cup + 1 tbsp / 65 gr light vegetable oil
¼ cup + 1 tbsp / 65 gr plant-based milk
1 tsp lemon juice
Method
- Combine all dry ingredients in a large bowl (including lemon zest) and mix well.
- Gently heat up the milk and add it together with the oil and lemon juice over the dry ingredients. Mix well to incorporate.
- Knead the dough until smooth and lump-free.
- Wrap in plastic and let rest in the fridge for about an hour.
- When the time is up, turn on the oven at 200°C/400°F.
- Divide the dough in 6 (approx!) equal parts, make balls, roll each out into quite thin rounds and transfer them into tartelette pans. Trim out the excess on the sides by pressing with your thumb against the edges (note: if you only have 4 tartelette pans like me, wait to roll the remaining 2 dough balls out until ready; in the meantime keep wrapped in plastic and refrigerated).
- Prick the bottoms all over with a fork, then cut out small rounds of parchment paper and place them over the dough. Fill the tartelette bases with something heavy such as dry legumes and blind bake them for 10 minutes.
- Remove the paper rounds/legumes and bake them again for another 10 minutes.
- Add a few tbsp of jam or jam+starch mixture if your jam is quite liquid (see below), in each crust, then bake again for just about 5 minutes. Leave to cool, then let set in the fridge for at least a couple of hours.
Filling
a small/medium jar of apricot jam (I used this stevia-sweetened one)
a small/medium jar of blueberry jam (I used this stevia-sweetened one)
optional: 2 tsp corn starch or other kind of starch (only if your jam is very liquid)
Method
- Mix 1 tsp into each jam jar (it will help thicken).
