Vegan Tarte Aux Clémentines (Vegan Clementine Tart)

Name: Vegan Tarte Aux Clémentines (Vegan Clementine Tart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastry Crust; 250 grams all purpose flour; 1/2 teaspoon sea salt; 1 tablespoon vegetable oil (a flavourless one like sunflower is a good choice); 1-3 tablespoons very cold water; Coconut whip cream + clementines; 425 grams coconut milk (should be 1 large can) from a chilled can; 1 tablespoon sugar; 3 clementines, peeled; 1.5 tablespoons water; 100 grams bitter orange jam

Servings: persons

Pastry Crust
250 grams all purpose flour
1/2 teaspoon sea salt
1 tablespoon vegetable oil (a flavourless one like sunflower is a good choice)
1-3 tablespoons very cold water
Coconut whip cream + clementines
425 grams coconut milk (should be 1 large can) from a chilled can
1 tablespoon sugar
3 clementines, peeled
1.5 tablespoons water
100 grams bitter orange jam

1
For the crust, scoop the flour into a large bowl. Make a well in the center, and then add into this well the salt, oil, and butter.
2
Using your finger tips, break up the butter into the flour mixture until the tart crust resembles course crumbs.
3
Add the very cold water, and using your hands, bring the dough into a ball. (Add a TINY bit more water if your crust doesn't come together.)
4
Turn out the dough onto a lightly floured surface and knead once or twice until the dough is well formed into a ball.
5
Wrap in plastic wrap and store in the fridge for at least 30 minutes.
6
After the dough has chilled, bring it back out onto the floured surface and roll the dough out until about 1 centimetre or 1/2 inch thick. At this point you can also pre-heat your oven to 200 C (400F).
7
If you're making one big tart, then you can transfer the dough into a tart pan. If you're making mini tarts, place the tart pan onto the dough and cut out a circle around the pan that's approximately 1 centimeter (1/2 inch) larger than the pan itself. Then, take out the circle of crust and press it into the mini tart pans.
8
Place a sheet of parchment over the crust and then top it off with pie baking beans in order to prevent the crust from inflating in the oven. Bake for 18-20 minutes for the mini tarts and approximately 30 minutes for one large tart.
9
Allow the tartes to cool and prepare the filling.
10
To make the whipped cream: the coconut should be chilled (i.e. in a fridge) for a few hours. This allows the cream to solidify at the top of the can. Open the can and scoop out the cream solids from the top.
11
In a bowl, whip the cream using an electric beater.
12
Add a dollop of the cream to each tart (for the small tartes), or fill in the large tarte.
13
Top the tart(s) with clementine slices.
14
As a final touch, bring the jam and water to a quick boil. Let the mixture simmer for 5 minutes.
15
Brush the jam on top of the tarts.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Pastry Crust, 250 grams all purpose flour, 1/2 teaspoon sea salt, 1 tablespoon vegetable oil (a flavourless one like sunflower is a good choice), and more.

Yes, Vegan Tarte Aux Clémentines (Vegan Clementine Tart) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!