Vegan white chocolate tartlet recipe

Vegan, gluten-free, wheat-free, quick & easy.

Delicious little tartlets with a 3 ingredient crust, a creamy white chocolate filling and festively decorated.

Which is your favourite? I love the little Santa, so cute! 

These vegan & gluten-free tartlets are quick & easy to make, have a shortbread flavoured crust and taste delicious! 

I love how versatile and simple tartlets are to make. They're the perfect treat for family gatherings, Christmas/New Year parties etc. They'll go down a treat, I'm sure!

Preparation- Overnight

Baking time- 9-10 minutes

Makes- 6 mini tartlets

Level- Easy

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Ingredients for the crust

-200g of plain flour (I use gluten-free)

-120g of coconut oil (melted)

-4 tablespoons of maple syrup

Ingredients for the filling

-400g of coconut cream (cream only)

-100g of white chocolate (melted)

-1 teaspoon of vanilla extract

Ingredients for the decorations

-Dark chocolate

-Cranberries (for the noses)

-Pretzels (for the antlers)

-Carrot (for the snowman nose)

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To make the crust

Step 1- Pre-heat your oven to 180 degrees c and line 6 mini tartlet tins with greaseproof paper or grease with vegan butter.

My tartlet tins are 10cm in size each.

Step 2- In a mixing bowl, combine the plain flour, coconut oil and maple syrup.

Mix and bring together with your hands until a dough forms.
If too wet, add in more flour.

Step 3- Press the dough into the lined tins, prick the base with a fork and pop into the oven to bake for 9-10 minutes, until golden in colour.

Allow to cool fully before filling.

To make the filling

Step 1- Place the coconut cream into a bowl and add in the vegan chocolate and vanilla extract.

Whip together until combined and light.

 I use my Kitchenaid stand mixer with the balloon whisk attachment. 

Step 2- Spoon around 2 tablespoons of mixture into each tartlet case and smooth out with the back of a spoon.

Step 3- Pop the tartlets into the fridge to set. This will take around 2-3 hours.

You can place them into the freezer for an hour.

Decorate with some melted dark chocolate, a cranberry for the noses, carrot for the snowman nose.

Store in a sealed container in the fridge and best eaten within 3 days!

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Holly Jade