Vegan Strawberry Tart with Timut Pepper
Ingredients
Strawberries
- 500 g fresh strawberries
Timut pepper pastry cream
- 500 ml soy milk
- 75 g brown sugar
- 1 teaspoon Timut pepper (Timur berries)
- 30 g cornstarch
- 3 g agar agar
- 60 g margarine
Almond shortbread
- 140 g almond powder
- 200 g all-purpose flour
- 75 g sugar
- 25 g cornstarch
- 125 g margarine
Preparation
Prepare the almond shortbread by mixing almond powder, flour, sugar, cornstarch, and margarine to form a dough, then press it into a tart pan and bake until golden brown.
For the pastry cream, heat soy milk with brown sugar and ground Timut pepper in a saucepan, mix cornstarch and agar agar with a little cold milk, add to the hot mixture, and cook until thickened, then stir in margarine and allow to cool.
Assemble the tart by spreading the cooled pastry cream over the baked shortbread base and arranging the fresh strawberries on top, then chill in the refrigerator before serving.
Tips
Timut pepper has a citrusy flavor that pairs well with strawberries, so use a fine grind for the best aroma.
This tart is made with vegan ingredients and can be enhanced with a pepper mill for delicate seasoning.
The pepper and strawberries create a unique, refreshing dessert perfect for summer occasions.
