Name: Strawberry Hibiscus flower tart (vegan)
Ingredients: 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; 3/4 cup unsweetened soy milk; 1/3 cup pure maple syrup; 2 tsp Hibiscus flower powder ( dissolve in 2 tsp water) (@suncorefoods ); 2 tbsp cornstarch; 1 tsp vanilla bean extract; 2 tsp agar-agar powder

Creamy Strawberry-Hibiscus flower filling with almond pastry crust. Filling made with fresh strawberries, 100% pure Hibiscus flower powder and coconut cream. It tastes incredibly delicious. It’s the perfect and delightful dessert for your summer party.

Strawberry Hibiscus flower tart (vegan)

Ingredients

Crust

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

Filling

2 cups fresh strawberries
2 canned coconut milk
3/4 cup unsweetened soy milk
1/3 cup pure maple syrup
2 tsp Hibiscus flower powder ( dissolve in 2 tsp water) @suncorefoods
2 tbsp cornstarch
1 tsp vanilla bean extract
2 tsp agar-agar powder

Instructions

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 at least 2 hours to set. Remove tart from the tart tin and garnish with berries.