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
Preparation
Preheat oven to 180°C. Grease a 12"x 8" tart pan.
In a food processor, add flour, almond meal, powdered sugar, salt, and pulse until combined.
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 rectangle, then place gently into tart pan.
Decorate top and edge in desired pattern with remaining dough using flower-shaped cookie cutters.
Bake for 15-18 minutes until crust is golden brown.
Add strawberries to a blender and blend into a puree.
Add soy milk and blend again. Strain mixture through a mesh sieve.
Place coconut cream in a saucepan and bring to a boil.
Add agar and cornstarch, whisk until agar is completely dissolved, stirring constantly.
Whisk in the 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 to cool to room temperature.
Gently pour into the cooled tart crust.
Place tart in the fridge for 2 hours to set.
Remove tart from the tart tin and garnish with strawberries.
