This recipe makes a stunning and absolutely delicious vegan dessert. The ‘custard’ is made from a set almond milk and coconut cream and has the same wobble and creamy texture of a traditional custard, infused with vanilla and cardamom. The strawberries can be swapped for any fruit that’s in season and can be arranged in neat slices for a more refined finish or scattered on for a rustic look.
You will need a 22cm tart tin.
2 cup / 225g plain flour
1/2 cup / 120g vegan butter, chilled and cubed
3 tbsp caster sugar
Pinch of salt
2 tbsp / 30ml cold water
1 ½ cups / 350g canned coconut cream, thick part only
1 ¼ cups / 310g almond milk (or any plant-based milk)
½ cup / 55g corn flour
⅓ cup / 70g caster sugar
2 tbsp vegan butter, optional for extra richness
1 vanilla pod
1.5 tsp ground cardamom
Pinch of turmeric
250g fresh strawberries, hulled and sliced in quarters
2 tbsp caster sugar
1. Preheat the oven to 200C/180C fan.
2. Begin by making the pastry. Mix the dry ingredients in a large bowl, add the chilled butter and rub into the flour with fingers to form breadcrumbs. Add the water and bring together into a dough.
3. Wrap the pastry dough in cling wrap and chill in the fridge for 15 minutes.
4. On a floured surface, roll out the pastry into a large circle, around 40cm wide and 3mm thick. Carefully lift the pastry over the rolling pin and lower it over the tart tin, allowing it to hang over the sides. Gently press the edges into the corners of the tin then trim the overhanging edges. Prick the base of the pastry with a fork.
5. Line the tin with baking paper and fill with rice or dry beans. Blind bake in the oven for 15 minutes until the pastry is set. Remove the paper and baking beans and return to the oven for 5 minutes until the pastry is crispy and golden. Leave to cool completely while you prepare the custard.
6. Place all ingredients in a saucepan and whisk together while cold to remove any lumps. Place the saucepan over a medium heat and cook for 10 minutes, whisking constantly until it thickens. It needs to be thick enough to coat the back of a spoon like a traditional custard.
7. Leave the custard to cool for 10 mins before pouring it into tart case. Leave the tart to firm up in the fridge for at least 2 hours.
8. 30 mins before you want to serve, toss the strawberries in a bowl with the sugar to macerate. Slice the cooled tart and spoon over the strawberries to serve.