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Pastry

Vegan Blueberry and Nectarine Pop Tarts

Name: Vegan Blueberry and Nectarine Pop Tarts
Prep time: 1 h
Cook time: 25 min
Yield: 6
Ingredients: 1 tbs Chelsea Golden Syrup; ½ tsp ground ginger; 1 ½ tsp arrowroot; 2 small yellow nectarines, stones removed, finely chopped; 2 tbs blueberries, plus extra halved blueberries to serve; 1 vanilla bean, split, seeds scraped; Fresh coconut flakes, to serve; Pastry; 2 ¼ cups (325g) plain flour; ½ cup (125g) coconut oil, solidified; 1 tbs Chelsea Demerara Sugar; Blueberry drizzle; 60g blueberries; 100g coconut milk powder (from supermarkets)

Preparation

1 hours

Bake

25 mins

Difficulty

Servings

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Ingredients
Method

Ingredients

1 tbs Chelsea Golden Syrup
½ tsp ground ginger
1 ½ tsp arrowroot
2 small yellow nectarines, stones removed, finely chopped
2 tbs blueberries, plus extra halved blueberries to serve
1 vanilla bean, split, seeds scraped
Fresh coconut flakes, to serve

Pastry

2 ¼ cups (325g) plain flour
½ cup (125g) coconut oil, solidified
1 tbs Chelsea Demerara Sugar
Blueberry drizzle
60g blueberries
100g coconut milk powder (from supermarkets)

Chelsea Products in Recipe

Demerara Sugar

Demerara (pronounced...

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Golden Syrup

Chelsea Golden Syrup in the...

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Method

For the pastry, place the flour, coconut oil, Chelsea Demerara Sugar and 1/2 tsp salt flakes in a food processor and whiz until combined. Add 1/2 cup (125ml) iced water and pulse until just combined. Turn out onto a clean work surface and bring together with your hands to form a disc. Enclose in plastic wrap and chill for 30 minutes.

Meanwhile, to make the filling, combine Chelsea Golden Syrup, ginger, arrowroot, nectarine, blueberries and vanilla seeds in a bowl. Set aside.

Preheat the oven to 200°C. Grease a large baking tray and line with baking paper.

Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use your thumbs to press the edges together to seal.

Bake for 25 minutes or until the pastry is light golden. Set aside to cool.

For the blueberry drizzle, place blueberries in a small food processor with 2 tsp water and whiz until smooth. (Alternatively, pound using a mortar and pestle, then strain juice into a small bowl, discarding solids.)7 Place the coconut milk powder and 2 tbs warm water in a small bowl and whisk until smooth. Gradually stir blueberry mixture into the coconut mixture, one teaspoon at a time, until pale blue and thick, but still runny.

To serve, drizzle cooled pop tarts with blueberry drizzle and top with extra halved blueberry and coconut flakes.

8 To serve, drizzle cooled pop tarts with blueberry drizzle and top with extra halved blueberry and coconut flakes.