Vegan Strawberry Hibiscus 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 cans 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
Crust
Preheat oven to 180°C and grease a 12x8 inch tart pan.
In a food processor, add flour, almond meal, powdered sugar, and salt, then 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 gently place it into the tart pan.
Decorate the top and edges with desired patterns using remaining dough and flower-shaped cookie cutters.
Bake for 15-18 minutes until the crust is golden brown.
Filling
Add strawberries to a blender and blend into a puree.
Add soy milk and blend again.
Strain the mixture through a mesh sieve.
Place coconut cream in a saucepan and bring to a boil.
Add agar and cornstarch, whisk until 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 the mixture through a mesh sieve and allow it 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.
