Name: Vegan Raspberry Breakfast Tarts Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 ¼ cups (280 g) all-purpose flour; 2 tablespoons granulated sugar; ¼ teaspoon sea salt; 1 cup vegan butter, cubed; ¼ cup (67 g) Forager Project Unsweetened Cashewmilk Yogurt; 3-4 tablespoons cold water; 9 tablespoons raspberry jam; 3 tablespoons Forager Project Cashewmilk; 1 tablespoon maple syrup; ½ cup Forager Project Vanilla Cashewmilk Yogurt; teaspoon beet powder

These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will love this dairy-free alternative and more wholesome version of the morning treat they love!

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 6

Ingredients

2 ¼ cups (280 g) all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon sea salt
1 cup vegan butter, cubed
¼ cup (67 g) Forager Project Unsweetened Cashewmilk Yogurt
3-4 tablespoons cold water
9 tablespoons raspberry jam
3 tablespoons Forager Project Cashewmilk
1 tablespoon maple syrup
½ cup Forager Project Vanilla Cashewmilk Yogurt
teaspoon beet powder

Prep

Make the dough first: In a food processor, pulse together the flour, sugar and salt. Add in the cubed vegan butter and yogurt, and pulse again until a sandy mixture forms. Then add in 3 tbsp of water to start, and mix until a slightly sticky but thick dough forms.
Chill the dough: Wrap the dough in parchment paper, and chill the disk in the fridge for at least 30 minutes or overnight. Preheat the oven to 425F while the dough is chilling.
Roll the dough: Roll the dough out to be an 18” by 8” rectangle.
Slice: On the length side (18”), make a mark every 3” inches. Then on the width side (8”), make a mark in the middle (4”). Slice the dough in half lengthwise following the 4” mark. Then slice the dough widthwise along every 3” mark. You will yield 12 dough rectangles.
Fill: Spread about 1 ½ tbsp of raspberry jam onto one rectangle, leaving enough room along the edges to seal the pop tart. Repeat for 5 other rectangles. Then place an unfilled rectangle on top and seal the edges by using a fork. Repeat for the remaining pop tarts.
Chill: Place the pop tarts onto a baking sheet lined with parchment paper and into the freezer to chill for 10 minutes.
Bake: Mix the cashewmilk and maple syrup together. Poke a few holes onto the top of the pop tarts and brush the tops with the cashewmilk mixture. Bake the pop tarts for 18-20 minutes, or until lightly golden on top.
Cool: Allow the pop tarts to cool for 15 minutes before topping with the yogurt glaze.
Glaze: Mix together the vanilla cashewmilk yogurt and beet powder. Then pour about 1 ½ tbsp of glaze over the tops of each of the pop tarts. Serve and enjoy!