Ingredients
Scale
- 250g all-purpose flour
- 50g powdered sugar
- 130g cold butter
- 2 tbsp cold water
- 1 egg yolk
- pinch of salt
- 220ml milk
- 30g sugar
- 4 egg yolks
- 20g cornstarch
- 1 vanilla pod (seeds only)
- 250ml cold heavy cream
- vegan gelatin alternative (like agar-agar)
- 400g fresh strawberries
Instructions
- Prepare the pastry by mixing flour, powdered sugar, and salt. Rub in cold butter until crumbly. Combine with egg yolk and water. Chill for 30 minutes.
- Blind bake the crust at 350°F (175°C) for about 25 minutes or until golden.
- Heat milk with vanilla until boiling. Whisk egg yolks with sugar and cornstarch; pour hot milk gradually into this mixture. Cook until thickened. Dissolve vegan gelatin in warm custard.
- Whip cream to soft peaks and fold into the cooled custard mixture.
- Pour diplomat cream into cooled tart shell and top with halved strawberries. Chill for at least 2 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg