Strawberry Tart

A surprising and delcious summertime treat -- so tasty. One of the eaters even said,
Get that girl in a kitchen and charge people" . . . or something like that.

Pate Brisee (adapted from

preheat oven 350

1 1/4 c. flour
1/2 tsp. salt
1/4 c. sugar
1/2 c. earth balance
2-4 tbsp ice water

put all ingredients into the kitchen aid and give it a good whizz until a crumbly ball has formed
place in fridge for 15 minutes or 1 day
roll out dough, place in pie/tart tins, poke dough with fingernails or fork (to allow for flat crust) and bake until golden brown (about 12-15 minutes)

Vegan Pastry Cream
1/2 c. flour
2 c. soymilk
1/3 c. sugar
pinch of salt
juice of one lemon
zest of one lemon
1/2 tsp. vanilla

mix 1/2 c. flour with soymilk and set aside
in a small saucepan, place remaining milk, sugar and salt and whisk
add flour mixture and lemon zest, juice and vanilla and whisk mixture over medium heat for 5-6 minutes (it thickens up like pudding!)
pour mixture into a glass bowl and place in the fridge for 30 minutes or for several hours.

1 pint strawberries, chopped

Finally, put pastry cream into cooked crust and arrange strawberries or any fruit you like into a fan shape. Drizzle with a bit of apricot jam or simple syrup, if desired. And a touch of powdered sugar for that Bakery shop look.

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