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)
- 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
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.