White Chocolate Strawberry Tart
Ingredients
- crust
- 1 cup cashews
- 1 1/2 cups oat flakes
- 1/4 tsp himalayan pink salt
- 2 tbsp cashew butter
- 4 medjool dates (pitted)
- 1 tbsp coconut oil (solid)
- filling
- 500g vanilla soya yoghurt
- 2/3 cup cacao butter
- 1/2 cup maple syrup
- 1/2 tsp vanilla bean paste
- 3/4 tsp agar-agar powder
- 1/3 cup almond milk
- 2 tsp cornflour
- garnish
- 2 cups fresh strawberries
- 100g vegan-friendly white chocolate
- freeze dried strawberry powder
Preparation
To make the crust, add the cashews, oat-flakes and salt to your food processor and blitz for a couple of minutes until the ingredients form a light crumb consistency
Add the cashews butter, dates and coconut oil and blitz again until the mixture sticks together when you press it between your fingers
Take a 9” cake tin with removable base and line the bottom with parchment paper
Using a spatula, press the dough into the base and sides of the tin (working approximately 2 inches up the edges)
Ensure that the dough is firmly packed by pressing down on it with the surface of a smooth glass
To prepare the filling, add the yoghurt, cacao butter, maple syrup and vanilla bean paste to your high speed blender and blend until smooth and creamy
Transfer the mixture to a saucepan and bring to a simmer
Meanwhile, in a separate bowl mix the agar-agar and almond milk together to form a paste
Add the paste to the saucepan with the other ingredients and bring to the boil, whisking continuously
Reduce the heat to medium and cook for 5 minutes while stirring continuously
Remove the saucepan from the heat and allow to cool for about 5 minutes before pouring it into the tart shell
Allow to cool for another 10-15 minutes and then transfer the tart to the fridge to set for at least hours
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