🌺🍓 Strawberry Hibiscus flower tart! 📷 by nm_meiyee
Recipe: crust 12”x 8” tart pan
3 cups whole wheat flour
1/3 cup almond meal
3/4 cup powdered sugar
200g cold vegan butter
3-4 tbsp cold almond milk
pinch of salt
2 cups fresh strawberries
2 canned coconut milk (solid cream)
1/3 cup maple syrup
3/4 cup unsweetened soy milk
2 tbsp cornstarch
1 tsp vanilla bean extract
2 tsp agar agar powder
2 tsp Hibiscus flower powder ( dissolve in 2 tsp water) .
Preheat oven to 180c. Grease a 12”x 8” tart pan. In a food processor, add flour, almond meal, powered sugar, salt, pulse until combined. Then slowly add the butter, pulsing until you get a coarse meal. Add cold milk and pulse until a dough ball forms. Roll dough into a rectangular, then place gently into tart pan. Decorative top and edge in desired pattern with the remaining dough with flower shaped cookie cutters. Bake for 15-18 minutes until crust is golden brown.
Add strawberries in a blender. Blend into a puree. Add soy milk, blend it again. Strain mixture through a mesh sieve.
Place coconut cream in a saucepan and bring to a boil. Then add in agar and cornstarch, whisk until agar is completely dissolved. Stirring constantly. Whisk in strawberry milk mixture, maple syrup, vanilla and hibiscus flower. Let it simmer for 2 minutes.
Turn off the heat. Strain mixture through a mesh sieve and allow mixture to cool to room temperature. Gently pouring into the cooled tart. Place tart in the fridge for 2 hours to set. Remove tart from the tart tin and garnish with strawberries.
Tag a friend in the comments who’d totally love this recipe! 💛