Mini Beet Tarts with Rosemary Orange Pastry Cream

Every once in a blue moon someone concocts a genius flavor combination — something so original that your taste buds are in awe of the experience. One such example is Christina Tosi of Milk Bar when she invented her cereal milk panna cotta (an Italian dessert composed of thick sweet cream & gelatin).

I experienced this phenomena first hand recently over a weekend at one of my favorite Tucson restaurants, @5pointstucson. Their kouign-amann was a delightfully-perfect balance of a sweet-yet-salty rosemary cream-filled Breton pastry which took my taste buds on a true adventure.

Today’s recipe, like most here at HBA, is inspired by above and beyond flavors. These mini tarts are a humble attempt to veganize that delicious 5 Points pastry whilst utilizing roasted beets and a rosemary pastry cream of our own. A dash of grated orange peel to the oat milk base brings a pop of citrusy color to these puffy treats, which’ll be a guaranteed hit for any end of the year potlucks.

Mini Beet Tarts with Rosemary Orange Pastry Cream

Preheat the oven to 375˚ 

Roast the beet – Scrub the beets and wrap with foil. Place in a pan and bake for 45 minutes until tender. Let cool. The skins will rub off easily. Cut into small dice. 

Make the pastry cream – Whisk the oat milk, cornstarch and sugar together in a medium saucepan. Cook over medium heat for 3 minutes until mixture thickens. Remove from heat. Whisk in vegan cream cheese, rosemary, grated orange peel and salt until smooth, one additional minute. Chill. 

Assembly – Unfold both sheets of puff pastry. Brush one sheet with melted mutter and sprinkle with sugar. Roll out to a 9″ x 13″ sheet, about 1/8″ thick. Cut into six 4″ squares.

Spoon about 2 tbsp of pastry cream in the center. Bring the four corners together to make a small package. Place in a square shaped muffin pan.  

Bake for 30 minutes until golden brown. Let cool to room temperature.

make six tarts


  • 1 large golden beet


  • 1 cup extra creamy oat milk
  • ¼ cup cornstarch
  • 3 tbsp organic cane sugar
  • ¼ cup vegan cream cheese
  • a pinch of finely chopped rosemary
  • 1 pinch of freshly grated orange peel
  • a pinch of salt


  • 1 pkg vegan puff pastry
  • 2 tbsp melted vegan butter
  • 2 tbsp organic cane sugar
  • sea salt to taste