When a friend told me that a tree in her backyard was overflowing with kumquats, my ears perked up. A bounty of fruit for free? Yes, please. But before I even had to ask, she offered them to me to “bake something with,” so I rejoiced and of course agreed to share my creation.
If you’ve never tried a kumquat, they can only be described as a citrus wonder. They’re like a tiny orange, but more tart, and are eaten whole – skin and all. She suggested candying and I thought this would be the best way to go, so I got to work and this is what I came up with.
These are perfect for afternoon tea. Super sweet, but a delicious indulgence nonetheless. The combination of creamy coconut and citrusy kumquats makes for a flavor sensation that I do hope you’ll give a go. Report back if so! They aren’t the quickest treat to prepare, but are worth the wait and look rather impressive (though really, they’re so easy to make!)
Vegan Coconut & Kumquat Tartlets
- 2 Cups All-purpose flour
- 1/2 Cup + 2 Tablespoons Vegan Butter
- 1/4 Teaspoon Salt
- 3-4 Tablespoons Ice Cold Water
- 1 Cup Kumquats
- 3/4 Cup White Sugar
- 1/3 Cup Water
- 1/4 Cup Orange Juice
- 1 Can Full Fat Coconut Milk
- 1/4 Cup Raw Sugar
- 1/4 Cup Maple Syrup
- 3 Tablespoons Cornstarch
1. Preheat the oven to 180°C/350°F and grease 2 muffin pans (this recipe makes about 15 tartlets which is more than the standard 12-hole pans). Start by making your pastry. Add your flour to a large bowl. Cut your butter into small pieces and drop on top of the flour with the salt. Using a fork, combine the flour and butter until the mixture resembles fine breadcrumbs or sand.
2. Next, using one hand to mix the pastry and the other to add the water, began adding water tablespoon by tablespoon and combine the mix until a dough ball forms. Don’t worry if you have to add more than 4 tablespoons. If you add too much, add another tablespoon of flour.
3. Roll your dough on a well-floured surface and using a large cookie cutter (or glass), cut the pastry into small tartlets and place in your pan holes. Gently prick a fork through the base to allow air to escape during baking, thus preventing the bases from “ballooning”. Bake for 15 minutes until golden. Then, remove and leave to cool completely.
4. While your dough is cooling, prepare your candied kumquats. Start by washing the kumquats very well, then slicing and deseeding.
5. Bring the sugar and water to the boil, add the kumquats and simmer on low for around 30 minutes, stirring occasionally.
6. Place parchment paper over a countertop or baking sheet and once the kumquats are done, drain with a slotted spoon and spread out over the parchment to cool and solidify.
7. Next, prepare your coconut cream. Start by juicing your orange if using fresh fruit. In a bowl, combine the raw sugar and cornstarch.
8. Pour your coconut milk into a saucepan and bring to the boil. Pour in the sugar/cornstarch mix and the maple syrup. Whisk continuously until the milk has thickened. Then, add the orange juice.
9. Pour your coconut mixture into your pastry shells, place a few slices of kumquat gently on top of each and then allow to cool before transferring to the fridge and allowing to set for a minimum of 4 hours but preferably overnight.
Related: Creamsicle Kumquat Protein Shake
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Photos: Kat Kennedy