Pink ruched tartlets
very easy
20 mins
20 mins
Ingredients
- 75 g Walnut kernels
- 2 ripe bananas
- 125 g Cane sugar
- 1 package Vanilla sugar
- 150 g vegan margarine (see page 137)
- 150 ml Soy drink (see page 137)
- 200 g Flour
- 2 TEASPOONS Baking Powder
- 120 g Raspberries (frozen or fresh)
- 1 package (300 ml) Soy whip cream
- 1 package Vanilla sugar
- 12 (à 75 ml content) Cupcake cups
- 7-10 Tbsp Freezer bag
Directions
- 1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Coarsely chop the walnuts, up to 12 pieces. Peel bananas and crush them in a bowl with a fork. Beat the sugar, 1 packet of vanilla sugar and margarine until creamy with the whisks of the mixer.
- 2
Stir into the bananas, add the soy drink. Fold flour and baking powder into the banana mixture. Mix all ingredients to a smooth dough.
- 3
Spread the dough evenly over 12 tins and bake in a hot oven for 18-20 minutes. Take the tartlets out of the oven and let them cool down.
- 4
Defrost frozen raspberries. Puree up to 12 pieces and pass through a fine sieve. Whip the whipping cream and 1 packet of vanilla sugar with the whisks of the mixer. Stir the raspberry puree into the cream.
- 5
Pour into the freezer bag, cut off a small corner. Decorate the tartlets with the cream, place 1 raspberry on each.
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