STRAWBERRY TART RECIPE
This easy, gluten-free Strawberry Tart is a healthy dessert that still tastes entirely amazing!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8
Ingredients
Crust
2 tbsp of ground flax seed
6 tbsp of cold water
1 3/4 cup of fine almond flour
1 tsp of vanilla extract
pinch of salt
Vanilla Cream Filling
3/4 tsp of agar powder
1 tbsp of corn starch
2 tbsp of almond milk or your favorite plant milk
1 of coconut cream 13.6 oz
1/3 cup of organic sugar
1 tbsp of vanilla extract
1 tbsp of lemon juice
Topping
2 cups of chopped strawberries
1-2 tbsp of sweetener
Instructions
Crust
1. Mix the ground flaxseed and water together and let sit for around 5 mins – it will thicken to a texture that is gel-like. Blend almond flour, vanilla extract, and salt with the flaxseed mixture.
2. Press on the dough in a tart pan. Poke little holes in the bottom of the crust with a fork. Bake at 425 degrees for almost 25-20 mins, or until the crust is golden brown.
Vanilla Cream Filling
1. In a bowl, whisk the agar powder, cornstarch, and almond milk. The coconut cream, sugar, and agar/cornstarch mix are added into a pot. Whisk properly.
2. Bring to a boil on medium heat, and then remove instantly from the stove. At this stage, it should be good and thick Whisk in the lemon juice and vanilla extract.
3. Transfer the mixture to a blender or use a blender for immersion. While mixing, be Extremely careful, since you definitely don’t want the hot liquid to splatter everywhere. For one minute, mix. This will create a texture that is lighter. Into the tart crust, pour the filling. Place it in the fridge until the filling is firm (1-2 hours.)
For the topping
1. Mix the strawberries with a little sweetener (such as agave or maple syrup). Once it is set, put the strawberries right on top of the tart. Best served for the day, and yet still delicious the day after.
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