For 10 pieces
Shortbread
40 g La Vida Vegan coconut spread
220 g flour
135 g margarine
70 g powdered sugar
1 tsp. vanilla extract
pinch of salt
4 tbsp. La Vida Vegan dark chocolate spread
500 g oat yoghurt
figs
strawberries
nectarine
First, bring the margarine to room temperature. Whisk loose the margarine with the powdered sugar and add La Vida Vegan coconut spread, flour, vanilla extract and a pinch of salt. Knead the mixture until it becomes a dough, put it in a bowl covered with foil and let it rest in the fridge for at least half an hour. Preheat the oven at 170°C degrees and grease the tartelette forms with oil. Cut out circles out of baking paper and make sure that they are slightly bigger than the tartelette forms, you will need them for blind baking. Cover your work bench with a little bit of flour and roll out the dough until it is 4mm thick. Cut out circles with a cookie cutter and lay the circles of dough in the tartelette forms. Press the dough carefully against the ridges. Now, lay the circles of baking paper on top and lay dry beans or bath beans on top. Bake the tartelettes in approximately 12 minutes golden brown and done. Erase from the oven and let it cool down completely.
Mix the oat yoghurt with the La Vida Vegan pure chocolate spread until it becomes an even and homogenuous mass. Fill the tartelette forms with the chocolate yoghurt. Rinse the strawberries and nectarines with water until clean. Halve the strawberries, cut the nectarines into slices and cut the figs into pieces. Garnish the tartelettes with fruit and serve immediately.
