•100 gr. of margarine
•200 gr. Of flour
•30-40 gr. of water
•20 gr. of sugar
•1 pinch of salt


•500 ml. of soy milk (or any other vegetable milk) •120 gr. of sugar
•25 gr. of cornstarch Lemon rind (about 3 cm.)
•1 small branch of cinnamon


•6 mint leaves


•We start preparing the dough.
In a bowl, mix the flour, the margarine cut into pieces, the sugar and a pinch of salt. The way to mix is ​​the following: we will take flour and pieces of margarine with both hands, as if we would drink water to drink, and we will rub our palms gently, as if we wanted to clean our hands. We will repeat this process until a sand is formed. At this point, we will start adding water, very little by little. The absorption of water varies between flours, so you may need more or less water. We will add the water just and necessary to be able to form a mass that does not break. We reserve the mass wrapped in cling film in the fridge.

•Now we prepare the pastry cream. We reserve part of the soy milk (we will use it to dilute the cornstarch). The rest of the soy milk, put it to heat in a saucepan with lemon rind and cinnamon stick. When it starts to boil, remove the lemon and cinnamon, and add the dissolved sugar and cornstarch. Let cook at low-medium heat for about 15 minutes or until the mixture thickens and reduces by half. It must be removed regularly with rods. When the custard is ready we let it temper and then let it cool well covered in the fridge.

•We remove the dough from the tartlets from the fridge and place it on top of a baking paper. Cover the dough with plastic wrap and stretch it with the roller, until it is about 2 mm thick.

•We preheat the oven to 200º.

•We grease the molds with a little olive oil. With the help of a bowl or any other 15 cm round object, cut 5 round portions of dough. We lined the molds with the dough, pressing carefully and cut the dough that was left out of the mold. For the tartlets to retain the shape of the mold while baking, cover them with a piece of baking paper that you had already used and fill them with dry chickpeas or ceramic baking balls.

•Bake the tartlets at 200º for about 20 minutes or until the edges are golden brown. When you take them out of the oven, remove the chickpeas or ceramic balls and baking paper. You allow the tartlets to temper on a rack before removing them from the mold.

•Finally, we filled the tartlets with the custard that we had reserved in the fridge, and covered them with blackberries, raspberries, blueberries and a mint leaf.

22 marzo, 2016
Autor: Delantal de Alces