Strawberry Hibiscus Flower Tart
Ingredients
Crust
- 3 cups whole wheat flour
- 1/3 cup almond meal
- 3/4 cup powdered sugar
- 200g cold vegan butter
- 3-4 tbsp cold almond milk
- pinch of salt
Filling
- 2 cups fresh strawberries
- 2 canned coconut milk (solid cream)
- 1/3 cup maple syrup
- 3/4 cup unsweetened soy milk
- 2 tbsp cornstarch
- 1 tsp vanilla bean extract
- 2 tsp agar agar powder
- 2 tsp Hibiscus flower powder (dissolve in 2 tsp water)
Preparation
Crust
Preheat oven to 180c.
Grease a 12"x 8" tart pan.
In a food processor, add flour, almond meal, powered sugar, salt, pulse until combined.
Then slowly add the butter, pulsing until you get a coarse meal.
Add cold milk and pulse until a dough ball forms.
Roll dough into a rectangular, then place gently into tart pan.
Decorative top and edge in desired pattern with the remaining dough with flower shaped cookie cutters.
Bake for 15-18 minutes until crust is golden brown.
Filling
Add strawberries in a blender and blend into a puree.
Add soy milk and blend it again.
Strain mixture through a mesh sieve.
Place coconut cream in a saucepan and bring to a boil.
Then add in agar and cornstarch, whisk until agar is completely dissolved and stirring constantly.
Whisk in strawberry milk mixture, maple syrup, vanilla and hibiscus flower.
Let it simmer for 2 minutes.
Turn off the heat.
Strain mixture through a mesh sieve and allow mixture to cool to room temperature.
Gently pouring into the cooled tart.
Place tart in the fridge for 2 hours to set.
Remove tart from the tart tin and garnish with strawberries.
