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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


  1. 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.

  2. 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.

  3. Add strawberries in a blender. Blend into a puree. Add soy milk, blend it again. Strain mixture through a mesh sieve.

  4. 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. 

  5. 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.