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Vegan Vanilla Crème Tartlets

Vegan Vanilla Crème Tartlets

Vegan Vanilla Crème Tartlets

See Another Recipe

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Vegan Vanilla Crème Tartlets


Chocolate Tart Crust

Vanilla Pudding


  1. Whisk together flour, powdered cane sugar, and salt in a medium bowl. With a pastry blender or fork, cut in vegan butter until the mixture resembles coarse meal, with some pea sized pieces. Stir the non-dairy milk into the flour mixture 1 Tbsp at a time until dough gathers into a shaggy ball. We used about 4 Tbsp, but it will vary. 
  2. Wrap dough in plastic wrap and form into a thick disk with smooth edges (this will make it easier to roll out). Refrigerate at least 1 hour, but dough will keep several days in the fridge.
  3. Preheat the oven to 350°F. Grease a muffin or mini tart pan with cooking spray or neutral oil. Roll out the chilled dough to an 11-inch circle, or about 1/8-inch thick. Cut out circles with a 3-inch cookie cutter. Press crusts into the prepared pan. Prick all over with a fork, including the sides, to prevent puffing. Bake for about 10-12 minutes, or until crisp. Remove from the pan and cool on a rack.
  4. Whisk together cane sugar, cornstarch, and kosher salt in a medium saucepan. Stir in coconut milk and non-dairy milk. Turn up the heat to medium high.
  5. Whisking constantly, bring the mixture to a low boil. Turn down heat to medium, and continue cooking and stirring until very thick, about 2 to 3 minutes. Remove from heat. Stir in cocoa butter and vanilla, continue stirring until cocoa butter is completely melted.
  6. Spoon the pudding mixture into the pre baked tart crusts with a spatula. Top with fresh chopped fruit. Refrigerate any leftovers.

Makes about 2 dozen mini tarts

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

See Another Recipe

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