Tartelettes - no eggs (Vegan)

Updated: Jan 19

Elegant, varied, practical and delicious; these are the adjectives that come to mind when I think of Tartelettes.

There is no more practical way to have a dessert with different flavours than this one. The crust takes just five minutes to be ready, does not require rest, slightly buttery and with a soft touch of sweetness.

Tartelettes were created in France in the 1970s. At that time, a famous chef would have received an unusual request from royalty to prepare mini-tarts of French fruit to be served individually to each guest at a gala. Thus, the request would have been granted and the famous tartelettes were born today.

These tartelettes were our dessert for the New Year, this year I let the day go by without much planning. I had strawberry and chocolate mousse in the fridge and I remembered to transform these two desserts into a more elegant one.



  • 1 cup and a half of Flour (use your allergy friendly version that suits your diet)

  • 1/2 cup of Corn Starch

  • 2 tbsp of brown Sugar

  • 1 pinch of Salt

  • 2 Vegan Eggs (see below for the flaxseed version)

  • 6 tbsps. of Vegan Butter


  1. Prepare the vegan eggs, 2 tablespoons of flaxseed flour to 6 tablespoons of water. Stir and wait 10 minutes.

  2. Preheat the oven to 180 degrees.

  3. In a food processor place all the ingredients in the order listed and let them mix well for 3/4 minutes. Until it has a homogeneous dough.

  4. Separate the dough and line the shapes.

  5. Bake for 12 minutes (or until golden).

  6. Remove from the mould and let cool on a grid.

  7. Fill as you prefer and serve.

As you can see is very simple to make and is so delicious!

You can visit the original recipe here

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