Day 5 of my 30 recipes in 30 days challenge – Strawberry Tarts
I am continuing to support the strawberry industry by buying punnets of strawberries I don’t really need. So, it had to be something with strawberries today. I was also craving something sweet, so this hit the spot. I love this pastry – it is the only vegan pastry I have managed to make thus far that has that lovely flaky buttery feel!
I had all the ingredients which I get from Tenterfield Health apart from the strawberries.
Have eight loose bottomed small fluted tart cases ready to go.
2 1/2 cups flour
4 tablespoons sugar
1 cup olive oil
1 tablespoon almond milk
Pulse all the ingredients together in a kitchen whizz. Be warned this is not a roll out pastry and it will be very moist and crumbly. It will almost resemble a wet cookie dough. (When I first saw it I thought – oh bugger I need to try another recipe – but rather than waste it I thought I would continue and I am so glad I did). If the mixture holds together when you press it, it is of the right consistency. Then press into each tart case until evenly distributed. Line with some baking paper and pie weights if you have them and cook in 180-degree oven 20 minutes or so or until edges are golden brown. If you don’t have pie weights, just check every five minutes or so and gently press down the centre of the pastry with the back of a small spoon.
Crème Anglaise filling:
2 cups of plant-based milk – I used almond milk which is always my favourite
2 tsp vanilla essence.
75g white caster sugar.
4 tbsp corn flour
Bring the milk and the vanilla to the boil in a saucepan and then immediately add the caster sugar and cornflour. In a blender (heat-resistant) blend until lovely and smooth.
Return to the saucepan and whisk constantly for about five minutes until mixture beings to thicken.
Allow both pastry and filling to cool then fill the tart shells and top with strawberries. I also added some mint, some blitzed strawberries and some icing sugar. Voila!