Strawberry Jam Tarts with the neat egg
These easy-to-make strawberry jam tarts are the perfect summer-time dessert for your next backyard plant-based party!
SERVINGS: Makes 12 tarts.
2 tablespoons plant-based butter, for greasing pan
1 ¾ cup flour
1 tablespoon neat egg powder
½ cup plant-based butter, cold and cubed
2-3 tablespoons cold water
1 cup strawberry jam
Fresh berries for serving
Preheat the oven to 350 degrees. Grease a 12 count tart pan or 12 mini ramekins with plant-based butter. Mix together the flour, neat egg powder, and salt in a bowl. Add the cubed butter. Use a pastry blender to chop the butter into the flour, forming crumbles the size of peas. Add water, a little at a time, and continue blending with the pastry blender or your hands until a smooth dough is formed. Wrap the dough in parchment paper and chill for at least 15 minutes. On a lightly floured work surface, roll the dough to ¼ inch thickness. Cut 12 circles from the pastry dough slightly bigger than the tart pan or ramekins. Gently press the circles into the pan or ramekin. Fill each tart half way with jam. If desired, cut shapes of leftover dough to decorate the tops of the tarts. Bake for about 15 minutes or until the edges are lightly golden brown. Top with fresh berries and enjoy!
Written by Laura Lapp
My journey started as a quest to find an answer to my family’s dinner-time problem of pleasing all the tastes and special diets around the table. The recipes I crafted are made with ingredients we all know and trust, so familiar they’re stocked in my own pantry. The products are tested and tried until they pass the highest scrutiny I know – a kids’ taste buds! Now, my greatest joy is knowing your family can dig in without worry and enjoy healthy, delicious, plant-based food together around your table too!