Hello dear Steemit friends!
Yesterday I was invited to a vegan meeting, there was a delicious buffet with bean soup, zucchini noodles, cabbage strudel, potato goulash, chickpeas patties, fried potatoes and a delicious salad buffet.
There were 43 nice people there and it was a very nice and fun evening. Some guests have brought pies or muffins, I have decided to make these delicious coconut mousse tartlets.
Anyone who wanted to could give a donation for the cakes that he had eaten, this donation will be handed over to a shelter on Monday.
This vegan meeting is held every month in another inn, I'm looking forward to it the next time!
Ingredients for 12 pieces
For the mango cream:
- 2 mangos (à ca. 250 g)
- 50-75 ml lemon juice
- 1 tsp vanilla sugar
- 5 g agar-agar
For the dough:
- 270 g of flour
- 200 g butter vegan
- 100 g of sugar
- 2 tablespoons coconut cream
- pinch of salt
For the coconut cream:
- 150g of quark vegan
- 150 g coconut cream (the solid part of coconut milk, she
- should be well cooled)
- 3 tablespoons lemon juice
- a little vanilla extract
- 150 g of whipped vegan
- 8 g cream stiff
Also:
12 tartlet molds (à 10 cm Ø)
1 muffin sheet (hemispherical shape, 12 pieces about 4 cm Ø)
baking paper
vegan butter for the molds
Flour for the work surface
Beans or lenses for blind baking
Grated coconut for sprinkling
Dark chocolate
Preparation
For the mango cream peel the mangoes, cut the flesh on the flat side of the stone and cut into small cubes.
Puree the mango cubes with the lemon juice and the vanilla sugar.
Pour the mango mixture into a saucepan, add the agar-agar, bring to a boil while stirring and simmer for 2 minutes. Remove from heat and let cool for 10 minutes.
The mango mass in slightly greased hemispherical forms fill, let it solidify in the fridge for about 4 hours.
For the dough, knead flour, butter in cubes, sugar, coconut cream and salt quickly to a smooth dough. Form the dough into a ball and wrap in cling film for about 1 hour.
Preheat the oven to 180 ° C (circulating air). Grease the Tartelettes molds.
Roll out the dough thinly on a floured work surface and cut out circles (12 cm Ø) with a round cookie cutter.
Place the dough circles in the greased dishes and pierce the soils several times with a fork.
Cover the dough with baking paper, fill with legumes and bake in the oven on the middle rail for about 20 minutes until golden brown.
Remove from the oven, allow to cool briefly and remove the baking paper with the legumes. Carefully remove the tartlets from the molds and allow to cool.
Brush the cooled tartlets with melted, dark chocolate with a brush.
For the coconut cream, mix the quark with the coconut cream and season with lemon juice and vanilla sugar.
Use only the solid part of the coconut milk!
Beat the whipped cream with cream stabilizer and fold in.
Spread the cream on the tartlets and smooth.
Carefully remove the mango hemispheres from the molds and place on the tartlets. Sprinkle the coconut mousse tartlets with grated coconut and serve.
