Vegan White Chocolate Tarts

INGREDIENTS

For the crusts:

  • ½ cup (1 stick) vegan butter, softened

  • ¼ cup powdered sugar

  • 1 cup all-purpose flour

  • ¼ teaspoon salt

For the filling:

  • 1 cup Vanilla Mariani Walnutmilk

  • 2 tablespoons cornstarch

  • ¼ cup granulated sugar

  • 1 teaspoon vanilla

  • ⅛ teaspoon salt

  • 5 oz. vegan white chocolate, chopped

For topping:

  • Fresh fruit of choice

INSTRUCTIONS

For the crusts:

  1. Preheat the oven to 350 degrees

  2. Using a hand mixer or stand mixer with a beater attachment, cream the butter and powdered sugar together for 2-3 minutes.  Add the flour and salt and continue to mix until all ingredients are combined in a crumbly dough.

  3. Divide the dough into 4 pieces.  Roll out each piece of dough into a 7-inch circle.  Press the circles of dough into your tart pans and trim the edges.

  4. Bake the crusts for 15 minutes, then allow to cool completely.

For the filling:

  1. Add the walnutmilk, sugar, salt, and cornstarch to a small saucepan over medium heat.  Stir the mixture constantly over the heat until it thickens to a pudding-like consistency.

  2. Remove from heat and stir in the chopped white chocolate.

To assemble:

  1. Pour the filling into the cooled tart shells. Cover the tarts with plastic wrap and place them in the fridge to set for at least 2 hours, up to 24 hours.

  2. Top with fresh fruit of choice.

Kristen Holden