VEGAN CARAMELIZED ONION TARTS | Recipe & Life Lessons by Mary's Test Kitchen
Hello friends and not-yet-friends,
Welcome back to Mary's Test Kitchen wherewe're making a little savory treat yo'self
treat using common vegan pantry ingredientsand turning them into cute little tarts filled
with sweet caramelized onions and aromaticroasted cashew cream.
A perfect thing for an afternoon tea timeor to bring to potlucks since they're awesome
hot or cold.
This is a video partly for you and partlyfor me to review making pie crusts for another
upcoming video...
Starting with half whole wheat flour and halfall purpose unbleached white flour.
Why half and half?
I'm not really sure.
Probably what I had on hand at the time.
Because later on, I switch flours again.
You'll see.
This new kitchen is actually my old kitchen.
From when I lived in BC before I started thischannel about seven years ago.
Back then, I didn't have the confidence tostitch together the footage.
Looking back, I don't see why.
So I guess what I'm trying to say is, if youwant to do something just go ahead and try.
The worst you can do is fail and through thatyou'll learn a bunch of new things.
That's the best way to get better at something.
In my opinion.
Next add half a teaspoon of salt.
Here I used Himalyan pink salt because itwas the healthy trendy thing at the time.
In hindsight though, not worth it.
I was an extremely broke new grad paying waytoo much for rent and getting paid way too
little at my job at the time.
And regular table salt is fortified with iodine;important stuff.
Look it up if you want.
I guess this video is going to be full oflife lessons.
Next add half a tablespoon of sugar.
Living in BC at the time, the regular whitesugar was filtered through bone char.
Now living in Alberta, our regular white sugaris vegan-friendly.
Lucky.
See my note about sugar if you want to knowabout that stuff.
Next we'll add some vegan shortening.
I used earth balance shortening, but you canuse any vegan shortening.
You can you even use chilled coconut oil.
Although I personally prefer the texture thatcomes with shortening and I find it easier
to work with.
You want to cut with a pastry knife like thisor just hold together two knives and keep
cutting until the pieces of shortening becomethe size of peas.
Then add ice water, a little at a time.
You want this to hydrate evenly and add theminimum amount of water required to get this
dough to come together.
If you're thinking this is a lot of trouble,and you'd rather just buy store-bought crust,
especially since it's not so to find hard vegan piecrust these day, I agree with you.
Back in these days I used to make everythingby hand that I possibly could.
Pie crust by hand.
Bread by hand.
Making pasta by hand.
Whipping up mayonnaise by hand.
And now I have chronic tendinitis.
So.
Maybe there is a lesson in that.
Maybe treat your body like the precious treasurethat it is.
Pamper yourself.
Not to spoil yourself.
But to respect your body.
You'll have added enough water when you cangrab a bunch, squeeze it lightly and the crumbs
stick together.
Now you can turn out those crumbs onto a cleancountertop.
Squish the dough into a cohesive mass.
And keep that water nearby just in case youneed to sprinkle some here or there.
And if your dough is still a bit of a crumblymess, don't worry.
It's fine.
I'm dividing the dough because we just needhalf for this batch of four tarts.
As always I'll have the recipe linked in thedescription box.
The recipe is just for the four tarts.
Perfect for tea time but if you want to makelarger batches just multiply the ingredients
and it should work just fine.
You don't need to knead this dough; just squish ittogether.
Then cover the dough completely so it doesn'tdry out.
You don't have to use plastic wrap.
You could use the food container or a bowlwith a plate on top.
Just minimize the extra air in a container.
And those go into the fridge for at leasta half hour or up to two days.
This would be a good time to make your caramelizedonions on the stove.
Or before you started the pie crust sincethey take a while.
If you have some time, like 3 hours or so,you could make a big batch in the oven.
Proper caramelized onions.
Like from my DIY frozen pizza tutorial.
But meh.
It doesn't matter.
I'm using red and yellow onions just becausethey were what I had.
Cook them without stirring too often overmedium high heat.
Slice them as evenly as possible so they cookevenly.
But as you can see, you don't have to be perfect.
While these are cooking, sprinkle on a littlebit of salt for flavour.
These aren't going to be truly caramelizedonions.
Just cooked down until sweet and soft andgolden.
But they will cook further when we bake thetarts.
Afterwards, just let them cool.
By now, you can probably roll out your dough.
Flour your work surface and rolling pin soit doesn't stick too much.
And if you're awkward at this stuff like Iam, don't worry, just persevere.
You will make something delicious, edibleI promise.
When the dough is about a quarter inch thick,maybe a little thinner, you can cut out some
rounds.
But first, get a measure of your tart tins.
I'm using these silicone tart baking moldsfrom IKEA.
I wish I could find these exact same moldsagain.
They were amazing but I lost them in the moveto Alberta and they don't sell 'em anymore.
Find something to cut out rounds a bit biggerthan your tart tins or baking molds.
Use your imagination.
I used a little serving bowl.
If your dough sticks to the counter like minedoes here, don't give up.
Just go slowly.
Sometimes a nice spatula will help.
As you're working, try to keep the crustsas cold as possible.
I'm sticking the tart shells in the fridgeas I go.
Next make the cashew filling.
Starting with cashews obviously.
I prefer roasted for a more fragant flavour.
We're not trying to hide the ingredients here.
Add a clove of garlic.
Cornstarch.
To thicken the cream.
A teaspoon of curry powder.
A little poultry seasoning.
And a bouillon cube.
My secret for making anything taste good.
For this one, I actually used a half cubeof mushroom and a half cube of onion bouillon
from Harvest Sun.
Then a quarter cup of water and we're goodto blend.
This was my very favourite appliance.
A ten dollar stick blender.
I don't think they're ten dollars anymore;maybe twenty-five.
And they make things super smooth.
You just have to start and stop a few times.
Ignore the fact that this doesn't look amazingbut it will taste fab.
Get your tart shells out of the fridge andwe can fill those babies up.
Divide the fillings among the tart shellsevenly, of course.
Put those on a baking sheet.
And you can pop them into your oven preheatedto 425°F for 25 minutes or until the crust
is golden and the tops of the onions willbe a little bit crispy.
Let them rest for 5 minutes before servinglest you burn your mouth.
And there you have it.
A little set of creamy cashew cream filledtarts with sweet caramelized onions and now
you're ready to take on more pie pastries.
Aren't you?
If you weren't already ready before.
Thanks so much for watching my friends.
Next episode, I'll take you through anotherwhat I eat in a day, give you a glimpse of
my work life, and share a really truly excitinglife update that I can hardly wait to share.
But my new rule for myself is to stop oversharingon recipe videos.
Haha goodluck.
So, I'll see you on What I Ate Wednesday!
Please give this video a thumbs up if youliked it and subscribe if you haven't already
for more vegan fun food.
Bye for now!
✨ Become a channel member for early access + exclusive community posts!✨ https://goo.gl/vxUTge Welcome back to Mary's Test Kitchen where we're making a little savory treat yo'self treat using common vegan pantry ingredients and turning them into cute little tarts filled with sweet caramelized onions and aromatic roasted cashew cream. They're the perfect thing for an afternoon tea time or to bring to potlucks since they're awesome hot or cold. Vegan Caramelized Onion Tarts (recipe & blog post): http://www.marystestkitchen.com/vegan-thanksgiving-2011-caramelized-onion-tarts/ ---LINKS--- DIY Frozen Pizza: https://www.youtube.com/watch?v=ZtpSn0AdaJg&list=PL6QDlGTnYxpGvOWF39pNmKeTxEWvvVJM4&index=23&t=0s Handmade Pasta: https://www.youtube.com/watch?v=rMwPZvqglu4&list=PL6QDlGTnYxpGvOWF39pNmKeTxEWvvVJM4&index=2&t=46s -----SHOP MY FAVES*----- AUDIBLE 30 DAY TRIAL + 2 FREE BOOKS: https://goo.gl/wwgwEQ My recommendation: The City of Brass by: S. A. Chakraborty VITAL WHEAT GLUTEN: https://amzn.to/2LMfogB MORE FAVES: https://amzn.to/2L7ePgb -----KEEP IN TOUCH----- Pinterest: https://www.pinterest.ca/marystestktchn/ Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Website: http://www.marystestkitchen.com *Some links are affiliate links. This means I'll earn a small commission if you make a purchase through the link at no extra cost to you. This helps me buy supplies to make more videos so thank you! In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites.