Vegan Strawberry Yogurt Tart
Ingredients
- 90g cold vegan butter
- 1 tsp vanilla extract
- pinch of salt
- 1 cup unsweetened soy milk
- 1/4 cup maple syrup
- 1 tsp agar agar powder
- strawberry compote
- 3/4 cup fresh or frozen strawberries
- 2 tbsp maple syrup
- 1 1/4 cups all purpose flour (150g)
- 1/4 cup almond meal (28g)
- 1/4 cup powdered sugar (35g)
Preparation
Preheat oven to 180c. Grease a tart pan (18cm deep tart pan) set aside. In a food processor, add crust ingredients, pulse until combined and dough ball forms
Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. Bake for 20 to 22 minutes. Transfer to a wire rack and let it cool
Add the berries and maple syrup into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. Turn off the heat when the berries have broken down to a saucy consistency. Transfer the berry compote into the tart, place in the freezer to set while working on the yogurt filling
In a saucepan, bring milk to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2 minutes. Then lower the heat and add in maple syrup, yogurt. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the strawberry compote. Chill in fridge for at least 4 hours to set
