Recents in Beach

Vegan strawberry tart

 



Vegan fruit tart with strawberries. A simple recipe for a classic: strawberry tart! Strawberry cake consists of a simple shortcake base, a fruity strawberry-coconut layer and fresh strawberry pieces fixed with homemade cake icing. This recipe is perfect for the strawberry season and fits any occasion.

Equipment
18cm springform pan
Ingredients
Shortcrust pastry base
120 g flour
60 g sugar
1 pinch baking powder
60 g vegetable margarine cold
pinch of salt
1/2 tsp. vanilla extract optional
1/4 tsp grated orange peel optional
Strawberry coconut layer
200 g strawberries fresh or frozen*
100 ml water
1 can coconut milk 400ml (full fat)
1 sachet agar agar*
50 g powdered sugar
Strawberry fruit juice*
200g strawberries fresh or frozen
75 g sugar or syrup
2 tablespoons lemon juice
240 ml water
Strawberry cake glaze
300 g strawberries halved
1/2 sachet agar agar*
250 ml strawberry fruit juice bought or homemade

Instructions
Shortcrust pastry base
Preheat oven to 180 degrees top and bottom. Lightly grease an 18cm baking pan and line the bottom with baking paper.
For the shortcrust pastry base, knead all ingredients quickly to a smooth dough and then press it into the baking pan. Prick the bottom several times with a fork to prevent it from curling during baking. Bake in the oven about 15-20 minutes. If baked, remove it from oven and let cool completely.
Strawberry coconut layer
Puree strawberries and water in a blender. Then place the pureed strawberries in a saucepan with the coconut milk and bring to a boil. Once it boils, slowly drizzle in the agar agar, stir and simmer for about 2-3 minutes. Keep stirring while doing this. Stir in the powdered sugar and remove the pot from the heat. Pour the still hot mixture into the mold on the bottom and let cool. Then place in the refrigerator for 2-3 hours to firm up the layer.

Strawberry fruit juice*
Place strawberries, sugar, lemon juice and water in a saucepan and bring to a boil. Simmer over low heat for about 15-20 minutes and then finely puree with a blender. If you want it finer, you can still pass the juice through a sieve afterwards.
Strawberry cake glaze
Spread the strawberry halves on the set strawberry-coconut layer.
Pour strawberry fruit juice into a saucepan and let it boil. Once it boils, slowly drizzle in the agar agar, stir and simmer for about 2-3 minutes. Keep stirring during this process. Remove the pot from the heat and pour the liquid into the mold onto the strawberry pieces and let cool. Then place in the refrigerator for 2-3 hours to firm up the layer.
Once the cake has set, carefully remove the springform pan and optionally serve the cake with fresh strawberries.
Notes
1 sachet of agar agar = enough for 500ml of liquid.
Instead of homemade strawberry fruit juice, you can also use 250ml of purchased strawberry fruit juice.


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