Strawberries & Cream Tart
Strawberries are fabulous at the moment and strawberry farmers are doing it tough! With café and restaurant closures due to lockdown, and more online ordering (not being able to choose your own punnets), almost 50% less strawberries are being purchased. Farmers are resorting to killing their crops and many berries are being wasted. I encourage you to buy up this week to support farmers and prevent food waste! This luscious strawberry and cream tart is the perfect way to use them up! It’s gluten free and vegan and packed with lots of Vitamin C from the strawberries. I hope you enjoy this tart and support some struggling farmers while you’re at it!
Base
1 cup almond meal
1/2 cup desiccated coconut
1/3 cup tapioca flour
Pinch of salt
1/4 cup coconut oil, melted
2 tbsp. pure maple syrup
1 tsp. vanilla extract
Strawberries & Cream Curd
1 1/4 cups canned full fat coconut milk (I recommend Ayam)
2 tbsp. cornflour
1/3 cup pure maple syrup
Heaped 1/3 cup strawberry puree (use about 8 strawberries)
1 lemon, juiced (approx. 2 tbsp juice)
1 tbsp. coconut oil
1 tsp. vanilla extract
Base
1. Preheat oven to 180°C and grease a round non-stick tart tin with coconut oil.
2. Place almond meal, desiccated coconut, tapioca flour and a small pinch of salt into a mixing bowl and stir to combine. Add the coconut oil, maple syrup and vanilla, then mix until it comes together.
3. Press the mixture into the bottom of the pan and around the edges. It will be quite wet and sticky. Prick it a few times with a fork and bake for 10 minutes or until lightly browned. Set aside to cool.
Strawberries & Cream Curd
1. Pour the coconut milk into a medium saucepan along with the cornflour. Whisk to remove any lumps and then whisk in the remaining ingredients.
2. Heat the mixture on medium-high heat, ensuring you stir it frequently. When it starts to thicken, turn down the heat to low. Continue stirring the mixture and keep cooking it until it becomes a thick curd consistency (further 5-10 minutes).
3. Pour the curd into the cooked base and refrigerate for 3 hours to set.
4. Serve as is, or top with sliced strawberries and dust with icing sugar (or corn flour for the same look). Enjoy!
