Creamy Vegan Mushroom Tartlets with Chestnuts
Prep time
Cook time
Total time
This recipe is adapted from Manon's tartlets on The Great British Bake Off. I did break out the digital scale and weigh the ingredients as directed for the pastry because I wanted the amounts to be exact.
Serves: 4 tartlets
Wheat Shortcrust
  • 75 grams (2/3 cup) whole wheat flour
  • 150 grams (1¼ cups) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon powdered sugar
  • 75 grams (1/3 cup) coconut oil, at room temperature
  • 3 to 5 tablespoons cold water, as needed
Mushroom & Chestnut Filling
  • 4 teaspoons + 2 teaspoons olive oil, divided
  • 25 grams (3 tablespoons + 1 teaspoon) all-purpose flour
  • 250 milliliters (1 cup) unsweetened dairy-free milk beverage (I used cashew milk beverage)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1/16 teaspoon grated nutmeg
  • 125 grams (about ⅝ cup) baby portobello mushrooms, thinly sliced
  • 50 grams (1/2 cup) cooked chestnuts, chopped
  • 1 tablespoon chopped parsley, plus optional sprigs for garnish
Wheat Shortcrust
  1. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, salt, and sugar. Add the coconut oil and whisk until it resembles breadcrumbs.
  2. Add the cold water, a little at a time, to form a dough. (The original recipe said to use 2 to 3 tablespoons of water, but I ended up using 5 tablespoons. Even with more water, it is a very crumbly dough that doesn't hold together very well.)
  3. Grease 4 small rectangular (6x11-centimeter or 2⅓-inch x 4⅓-inch) fluted tart tins. (I used heart-shaped patty pans that have roughly the same area.)
  4. Divide the dough into 4 equal pieces.
  5. Roll each piece on a lightly floured surface until each one is large enough to cover the base and sides of a tart tin.
  6. Line each tart tin with a sheet of pastry, gently pressing the dough into the sides.Trim the edges and re-roll the trimmings to 5 millimeters (1/8-inch) thick, and then cut out 8 shapes with the small cutters. If you don't have small cutters, cut freehand designs.
  7. Chill the crusts and shapes for 10 minutes while you preheat your oven to 400ºF.
  8. Line the tartlets with foil and baking beans, and place on a baking tray along with the decorative shapes. Bake for 10 minutes, or until the shapes are light golden.
  9. Remove the decorative shapes.
  10. Remove the foil and beans from the pastry shells and return the pastry to the oven for another 8 minutes, or until light golden.
Mushroom & Chestnut Filling
  1. While the crusts cook, place the 4 teaspoons oil in a small pan and whisk in the flour until smooth.
  2. Place the pan over medium heat and cook, stirring continuously, until thickened, about 3 minutes.
  3. Gradually add the milk beverage, whisking until the mixture is thickened and smooth, about 4 to 5 minutes.
  4. Stir in the salt, pepper, and nutmeg.
  5. Heat the remaining 2 teaspoons oil in a medium pan over a medium heat.
  6. Add the mushrooms and cook for 4 to 5 minutes, or until slightly browned.
  7. Stir the cooked mushrooms, chestnuts, and chopped parsley into the sauce.
  8. Divide the filling equally between the tart crusts. Top each tart with one or two decorative shapes and a parsley sprig, if desired. Extra pastry shapes can decorate the serving plate.
  9. Serve hot. Leftovers can be refrigerated and reheated.
Recipe by Go Dairy Free at