If fresh lingonberries are hard to find, there are a number of other berries that would work as well  – cranberries or red currants probably being closest taste-wise. Another option would be to use lingonberry jam instead of the fresh berries and the sugar.

Here’s what I used (serves 2):

• 2 dl boiling hot water
• 1/2 dl rye flour (or a bit more if you prefer it thicker)
• pinch of salt
• 1 and 1/2 dl crushed lingonberries
• 1/2 dl whole cane sugar (or to taste)
• 1 teaspoon vanilla extract or vanilla sugar

I poured the boiled water in a large mixing bowl, and plugged my electric whisk. Then I started whisking the water and sprinkled the rye flour in the bowl. I continued whisking for about 10 minutes, until the rye porridge had turned quite light in color and fluffy in consistency. Then I added the rest of the ingredients and whisked for a few more minutes until thoroughly combined.

This is best served with cold vegan milk or vanilla custard.

The tartlets were quite yummy on the day of making, but they actually got even more delicious after a night in the fridge: the crusts absorbed some moisture from the filling, which made it creamier and more flavorful.

The Crust:

• 2 and 1/2 dl hazelnut flour (hazelnuts finely ground)
• 2 dl wheat flour
• 1/2 teaspoon salt
• 1/2 dl sugar
• 1 and 1/2 teaspoons egg replacer powder (we have No Egg – can be replaced with corn/potato starch for example)
• 1/2 dl canola oil
• 3/4 dl plain soy yogurt

I mixed the dry ingredients – hazelnut, flour, salt, sugar, and egg replacer – with a fork until combined. Then I added the oil and the soy yogurt and mixed until the dough came together. I divided it in 12 parts and placed them in the fridge for 10 minutes.

Then I greased and floured our muffin tin, and preheated the oven to 175 degrees. I rolled each portion of the dough into a ball, flattened with my hands, and then pressed in the muffin tins. I tried to make the shells as high as possible without making them too thin, and they didn’t quite reach the upper rim of the muffin cups.

Now, I baked the shells 15 minutes on the middle rack of our oven, when they had browned a bit and started to come off the sides of the muffin cups. I let them cool in the tin for 10 minutes, and then removed to cool on a rack.

The Filling:

• 2 dl unsweetened, plain soy yogurt
• 3/4 dl plain soy milk
• 1 teaspoon agar powder (not flakes)
• 1/2 dl sugar
• 3 teaspoons vanilla sugar
• grated zest of one lemon
• 1 tablespoon canola oil

I let the soy yogurt come to room temperature before starting with the mousse. This way, it won’t cool down the agar mixture as quickly as cold soy yogurt would, and there’s more time to work with it before it starts to set.

First, I whisked together the soy yogurt, sugar, vanilla sugar, canola oil, and lemon zest. Then I heated the soy milk in a small sauce pan on medium heat until it started to bubble, and then whisked in the agar agar powder. I kept on whisking for half a minute or so until the agar had dissolved, and the mixture started to get very foamy.

Then I quickly poured the agar mixture in the yogurt bowl while whisking it vigorously, and when everything was all combined, I immediately poured the filling in the cooled shells. It settled quite quickly in room temperature, but I popped the tartlets in the refrigerator at this point as we were about to have dinner.

Right before serving, we decorated the tartlets with fresh raspberries.

Waiting for the raspberries.

Wet Mix:

• 2 teaspoons ground flaxseed
• 4 tablespoons oat milk
• 0,8 dl liquid (or melted) margarine
• 1 and 1/2 dl muscovado sugar
• 2 teaspoons vanilla sugar
• 1/2 teaspoon rum extract

Dry Mix:

• 2 dl wheat flour
• 1 dl whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt

Plus:

• 1 dl chopped chocolate (about 70 grams)

First, I mixed together the flaxseed and the oat milk in our tiny food processor until the mixture was smooth. Then I added this to the rest of the wet mix ingredients and stirred for a while, to melt the sugar a little.

I mixed the dry ingredients in another bowl, preheated the oven to 175 degrees Celsius, and covered a baking sheet with parchment paper. Then I chopped the chocolate on a cutting board with a heavy knife (chocolate chips are quite rare and expensive in Finland).

I stirred the wet mix once again for a few minutes to mix in the melted sugar (it doesn’t have to melt all the way), and then added this to the dry mix. I mixed the dough with a wooden fork until combined and then added the chocolate and incorporated them in the dough that was quite stiff at this point. Some of the chocolate pieces just didn’t want to stay inside the dough, so I pressed them on top of the cookies before baking.

Now, I rolled the dough into little balls with a diameter of about 3 cm, flattened them to about 1 cm thick, and placed them on a cookie sheet covered with parchment paper. These cookies don’t spread out too much, so all the 20 cookies fit on one baking sheet just fine.

I baked the cookies in 175 degrees for about 9-10 minutes. They were soft when I took them out of the oven, but the surface crisped up while cooling down.