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Strawberry Tart

These gorgeous tarts have a creamy and tangy lemon custard layer, topped with sweet fresh Strawberries.

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1 Minutes Read

These gorgeous tarts have a creamy and tangy lemon custard layer, topped with sweet fresh Strawberries.
strawberry tart olivewood vegan
Duration4 hrs
Cook Time30 mins
Prep Time30 mins
Servings2 people

Ingredients

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

Instructions

  • 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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    The Author

    Katie White

    Olive Wood celebrates how achievable it is for us all to make sensational AND compassionate food at home. The recipes who have found their home here are seasonal and produce driven. Katie would love you to join her on this journey towards a more peaceful world and delicious life.

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