Vegan, gluten-free, wheat-free, quick & easy.
Who fancies a praline tartlet? Or should I say a Rudolph praline tartlet? Rudolph has got to have his time to shine this Christmas!
These tartlets have a 3 ingredient gluten-free crust, along with a 3 ingredient filling which tastes absolutely divine!
The crust is light and crumbly, tastes just like a pastry, and the filling is ultra-creamy, rich and luxurious. Perfect to enjoy for Christmas day dessert.
This recipe is in collaboration with Canon.
Canon has released a mini printer called the ‘Canon ZoeMini‘. It’s a pocket-sized portable printer that prints off photos straight from your phone.
It would make the perfect present for a baker in your life this Christmas ( I’m obsessed with mine!).
It comes in 3 colours:
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Black
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Rose gold
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Silver (which I have)
It uses Zink (a no-ink technology), which means you don’t need to refill the printer with ink.
It doesn’t only allow you to print off your photos from your phone wherever you go, but you can add loads of special filters and effects with the Canon Mini Print app, it’s awesome!
The printed photos are actually stickers too so you can create scrapbooks, homemade Christmas cards or do what I did, draw a sketch of my tartlets on my phone, print it off and take in the kitchen with me as a guide. A really good idea!!!
These tartlets are quick & easy to make. perfect for the whole family to get involved in making and decorating!
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)
-125g of coconut oil (melted)
-4 tablespoons of maple syrup
Ingredients for the filling
-400g of coconut cream (cream only)
-3 tablespoons of vegan Nutella/chocolate spread
-1 teaspoon of vanilla extract
Ingredients for the topping
-Dark chocolate
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Method (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.
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.
Method (filling)
Step 1- Place the coconut cream into a bowl and add in the vegan chocolate spread 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 3 hours.
You can place them into the freezer for an hour.
Decorate with some dark chocolate antlers and 3 ingredient cookies , decorated with more dark chocolate.
Store in a sealed container in the fridge and best eaten within 3 days!
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I would like to say a massive thank you to Canon for collaborating on this recipe with me!
Discover the Canon Minizoe range here.
Discover Canon on social media
Facebook- https://www.facebook.com/CanonUKLtd
Instagram- https://www.instagram.com/canonuk/
Twitter- https://twitter.com/CanonUKandIE
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