(VEGAN/VEGETARIAN RECIPES) This Fourth of July, why not celebrate with these decadent fruit tarts? These tarts, made with phyllo dough shells, creamy agar agar based vanilla pudding, as well as strawberries and blueberries, are delicious and fun for the festive occasion.
Serve them for dessert this Independence Day and watch the fireworks! — Global Animal
July 4th Fruit Tarts
Yield: 12 servings
2 tbsps Agar Agar
2 tsps Vanilla Extract
2 cups Vegan Cream
1/2 cup Vegan Sugar
1 cup Strawberries, sliced lengthwise
1 cup Blueberries
1 package Frozen Phyllo Dough, thawed
1/4 cup Earth Balance
2 tbsps Vegan Sugar
Bring the agar agar, vanilla extract, vegan cream, and 1/2 cup vegan sugar to a boil in a pot. Turn off the heat and then let simmer for 5 minutes. Allow to cool in the fridge to set. Then blend it in a blender or food processor to make it into a smooth pudding.
Pre-heat the oven to 375 degrees. For the shells, take the phyllo dough sheets and brush each individual sheet with melted Earth Balance and sprinkle the 2 tbsps of sugar on top. Cut the sheets into squares that would fit into the holes of a cupcake pan.
Take about 5 sheets and put them together in one of the cupcake holes. Continue to fill the cupcake pan with the phyllo dough. Bake for 10-15 minutes until the tarts are crispy but make sure they don’t burn.
Add the vanilla pudding to the tart shells and put strawberries and blueberries on top.