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 tablespoons cold almond milk
- pinch of salt
Filling
- 2 cups fresh strawberries
- solid cream from 2 cans of coconut milk
- 1/3 cup maple syrup
- 3/4 cup unsweetened soy milk
- 2 tablespoons cornstarch
- 1 teaspoon vanilla bean extract
- 2 teaspoons agar agar powder
- 2 teaspoons hibiscus flower powder
Preparation
Crust
Preheat oven to 180°C and grease a 12 by 8 inch tart pan.
In a food processor, add flour, almond meal, powdered sugar, and salt, and pulse until combined.
Slowly add the butter while pulsing until a coarse meal forms.
Add cold milk and pulse until a dough ball forms.
Roll the dough into a rectangle and place it gently into the tart pan.
Decorate the top and edges in a desired pattern using flower-shaped cookie cutters with any remaining dough.
Bake for 15 to 18 minutes until the crust is golden brown.
Filling
Add strawberries to a blender and blend into a puree.
Add soy milk to the blender and blend again.
Strain the mixture through a mesh sieve.
Place coconut cream in a saucepan and bring to a boil.
Add agar agar and cornstarch, and whisk until the agar is completely dissolved while stirring constantly.
Whisk in the strawberry milk mixture, maple syrup, vanilla, and hibiscus flower.
Let the mixture simmer for 2 minutes.
Turn off the heat and strain the mixture through a mesh sieve.
Allow the mixture to cool to room temperature.
Gently pour the mixture into the cooled tart crust.
Place the tart in the refrigerator for 2 hours to set.
Remove the tart from the tin and garnish with strawberries.
