Vegan Recipe of the Week - Homemade Jam Tarts

Making Jam Tarts is really simple and a favourite for when people come over to have with tea or coffee.

Makes 24 Tarts

You will need:

200g plain flour
55g cold vegan butter - I use hard Stork
55g Trex vegetable fat
3 Tbsp very cold water
A pinch of salt

or you can use Jus-Rol shortcrust pastry if you prefer

24 teaspoons of strawberry jam (my favourite jam recipe is here or you can use shop bought)

Frylight

Method:

Place the flour, butter, vegetable fat and salt into a food processor and pulse until the mixture resembles breadcrumbs. You can rub the fat into the flour by hand but you hands need to be really cold to stop it melting.

Slowly pour the water through the opening in the food processor until the mixture forms a ball or if making by hand stir the water in with a knife until the mixture comes together.

Wrap the ball of dough in cling film and chill in the fridge for around 30 minutes.

Once chilled roll out your pastry to around the thickness of a pound coin. Cut out rounds using a cutter slightly bigger than the baking pan holes.

 Spray your baking pan with frylight and push gently each circle into the holes.

Spoon 1 teaspoon of jam in each pastry case and refrigerate for another 30 minutes.

Preheat the oven to 160C fan/180C/Gas 4.

Place the chilled tarts into the centre of the oven for 15 minutes or until golden brown.

Once baked, leave to cool for at least 30 minutes before eating as the jam remains very hot.

Eat and Enjoy!

VVx

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The Ordinary Vegan - Jus-Rol Croissants

Every Monday on Vegan Vox Blog is the feature - The Ordinary Vegan, which features everyday supermarket items which happen to be vegan! This week it is the turn of Jus-Rol Croissants. Now, I don't know about you, but when I think of croissants, I think of butter, so finding a ready to roll croissant pack that was all vegan I was a bit skeptical.

These are found in the chiller aisle of the supermarket with other pre-made pastry. They are in a cardboard roll and are kept in the fridge. They have a fairly short shelf-life as it is fresh dough inside, so only last a few days in the tube before you have to bake them. 

They are really quick and easy to make. You just tear the perforated strips of pastry off roll into a croissant shape and bake in the oven for 10 minutes or so. You can add crushed up dairy-free chocolate buttons into the dough before you roll it for chocolate croissants which I did.

Then, once baked and cooled on a wire rack, you can sprinkle with a little icing sugar, or serve with jam and dairy-free spread.

Overall, they are a little synthetic tasting, and have a slightly bitter aftertaste. However, if you have people popping over for breakfast or would like something quick and easy as a breakfast treat, they are good value, quick and easy and most importantly vegan! I would rate them 3/5.

If you prefer homemade cooking from scratch then check out the blog every Tuesday for my Vegan Recipe of the Week. Tomorrow is Raw Almond Cookie Bites and Part 2 of the UK Vegan Food Swap post.

Big Vegan Love,

VVx