Ingredients
Scale
- 200 g T55 flour
- 140 g almond powder
- 60 g margarine
- 75 g sugar
- 50 cL soy milk
- 30 g cornstarch
- 75 g light brown sugar
- 3 g agar agar
- 1 handful fresh pineapple sage
- 1 tsp liquid vanilla
- 150 g margarine
- 250 g strawberries
Instructions
- Preheat oven to 180°C (350°F). In a food processor, blend flour, almond powder, margarine, and sugar until crumbly. Add cold water as needed to form dough.
- Press dough into a tart pan and prick the base with a fork. Bake for 20 minutes until golden, then cool completely.
- In a saucepan, heat soy milk with chopped pineapple sage for 10 minutes. Mix cornstarch, light brown sugar, and agar agar in a bowl; whisk in some heated soy milk until smooth.
- Return to saucepan, bring to a gentle boil while stirring until thickened. Remove from heat; stir in vanilla and fold in softened margarine.
- Pour pastry cream into cooled tart shell and arrange sliced strawberries on top. Chill for at least two hours before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg