These homemade heart-shaped pastries feature a flaky, vegan, buttery crust made with Forager Project Cinnamon Vanilla Creamer, filled with homemade strawberry jam, and topped with a pink-and-white icing drizzle. Perfect for Valentine's Day breakfast in bed!
Ingredients
Prep
- Make the pastry dough: In a large bowl, whisk together 190g flour and 1/4 teaspoon salt. Add 125g cold vegan butter cubes and use a pastry cutter or fork to work the butter into the flour until the mixture has bits the size of peas. Add 1/4 cup Forager Project Cinnamon Vanilla Creamer and mix until the dough just comes together. Form into a disk, wrap in plastic wrap, and freeze for 15 minutes.
- Make the strawberry jam: While the dough chills, combine 1 1/2 cups chopped strawberries, 3 tablespoons sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down, about 8-10 minutes. Stir in the cornstarch mixture and cook for another 2 minutes until thickened. Remove from heat and strain, reserving the syrup for the icing. Let cool completely.
- Roll and cut the dough: Preheat oven to 350°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a heart-shaped cookie cutter to stamp out an even number of hearts (you'll need two hearts per tart).
- Assemble the tarts: Place half of the heart cutouts on the prepared baking sheet. Spoon about 1 tablespoon of strawberry jam onto the center of each heart, leaving a 1/4-inch border. Top with the remaining heart cutouts and press the edges together with a fork to seal.
- Brush and bake: Brush the tops of the tarts with Forager Project Cinnamon Vanilla Creamer. Bake for 18-20 minutes until golden brown. Remove from the oven and let the tarts cool completely.
- Make the icing: Divide the powdered sugar into two small bowls (1/2 cup in each). For the pink icing, whisk together 1 cup powdered sugar, 2-3 tablespoons reserved strawberry syrup, and 1-2 tablespoons of Forager Project Cinnamon Vanilla Creamer until smooth. For the white icing, whisk together the remaining ½ cup powdered sugar and 2 tablespoons Forager Project Cinnamon Vanilla Creamer until you reach a drizzle consistency.
