These gorgeous tarts have a creamy and tangy lemon custard layer, topped with sweet fresh Strawberries.
Pastry 1/4 cup vegan butter 1/4 cup icing sugar 1 cup flour 1/4 tsp salt 2 tbsp soy milk cold Filling 1 tbsp lemon zest 1/2 cup lemon juice 1 cup coconut cream 3/4 cup caster sugar 1/2 tsp agar powder 1/2 tsp turmeric powder 3 tbsp corn flour 3 tbsp soy milk Strawberry Jelly 3 tsp strawberry essence 2 tsp corn flour 4 tbsp caster sugar 500 g strawberries
Place all pastry ingredients in a food processor except the milk and pulse until a bread crumb consistency forms ? Add the cold milk and pulse it in. ? Remove the blade and use your hands to clump together the pastry into a rough ball?, before turning it out onto the bench Roll it out into a 3ml round sheet ? Brush a 9 inch loose bottom tart tin with a little vegan butter and lay the pastry in? Press it firmly up the walls of the tin and in the base? Remove excess from around the sides Lay a sheet of baking paper on top of the pastry and fill it with baking beads? Bake for 30 minute at 180. ? Combine the turmeric, corn flour and milk to make a paste ? Combine the paste with all other filling ingredients in a saucepan and whisk frequently until it gets very thick. ? When the pastry is done remove the baking beads? Fill the pastry case with the lemon curd, smooth it out and give it a jiggle, then let it set in the fridge for at least a few hours Cut the strawberries into halves and layer them on top of each other over the tart Mix all the ingredients of the jelly in a saucepan and then turn the heat onto medium Whisk it together until it gets very thick Let it cool slightly then use a pastry brush to brush a generous layer over the strawberries. Let set in the fridge overnight
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This recipe was republished with permission from Olive Wood Vegan. Find the original recipe here.