I can not discuss Asian-inspired flavors with out mentioning boba tea! It’s a traditional drink I at all times had rising up. I might by no means get sufficient of the boba pearls. These cute boba tea tartlets are made with a traditional Earl Gray custard filling and topped with boba pearls. It’s a mixture of silky filling and chewy topping.
Credit score:
Reprinted with permission from Cozy Vegan Pies and Tarts by Helen Au. Web page Avenue Publishing Co. 2022. Photograph credit score: Helen Au.
Basic Boba Tea Tartlets [Vegan]
Serves
6 (3″ [8-cm]) tartlets
Elements You Want for Basic Boba Tea Tartlets [Vegan]
For the Crust
- 1 vegan pie crust, unbaked
- Vegan butter, for greasing pans
- All-purpose flour, for dusting
For the Glaze
- 1/2 tablespoon (10 ml) maple syrup
- 2 tablespoons (28 g) unsalted vegan butter, melted
For the Earl Gray Custard Filling
- 1 cup (240 ml) coconut cream
- ~3⁄4 cup + 1 tablespoon (207 ml) unsweetened plant-based milk of alternative
- 1/4 cup (50 g) cane sugar
- 1/2 tablespoons (7 g) unsalted vegan butter
- 1 tablespoon (15 ml) pure vanilla extract
- 1⁄8 teaspoon advantageous sea salt
- 4 Earl Gray tea baggage
- 2 tablespoons (20g) arrowroot powder + 30 ml (2 tbsp) chilly water, mixed
For the Topping
- 1 cup (120 g) cooked tapioca pearls (boba pearls)
Tips on how to Put together Basic Boba Tea Tartlets [Vegan]
- Preheat the oven to 350°F (180°C). Grease six (3-inch [8-cm]) pans with vegan butter or coconut oil. Calmly flour a sheet of parchment paper.
- Make the vegan pie crust however don’t bake it. Take the dough out of the fridge and divide it into six items. Place one of many items of dough on the middle of the parchment paper.
- Calmly flour the dough and canopy it with a second sheet of parchment paper. Roll the dough right into a spherical form that’s 5 inches (13 cm) in diameter.
- Fastidiously switch the dough to a greased pan. There needs to be some dough hanging over. Trim off the surplus dough, leaving a 1/4-inch (6-mm) overhang, and form the sides along with your palms, urgent on all the perimeters.
- Repeat this step with the remaining dough. Switch the pans to the freezer for five minutes.
- To make the glaze, add the maple syrup and vegan butter to a small bowl and blend nicely. Brush the crusts with the glaze.
- Add a sheet of parchment paper to the center of the crusts and add pie weights or dried beans. Bake the crusts for 13 to fifteen minutes, or till flippantly golden. Permit the crusts to chill utterly earlier than including the filling.
- To make the filling, add the coconut cream, plant-based milk, sugar, vegan butter, vanilla extract, and salt to a saucepan and produce to a boil over medium warmth. Instantly scale back the warmth to low and add the Earl Gray tea baggage. Permit the tea to steep for 10 minutes, then take away the tea baggage from the saucepan.
- Convey the combination again to a simmer. Pour within the arrowroot combination, stirring shortly. As soon as the combination begins to thicken, take away it from the warmth and divide the filling among the many tart pans.
- Permit the tarts to chill for five minutes earlier than transferring them to the fridge to chill for two hours. High with a number of the tapioca pearls earlier than serving.
