Strawberry tart with almond cream filling

Ingredients

• 1 sheet vegan pie crust
• 2 cups soy or coconut milk, for the filling
• 1 apple, for the filling
• ½ cup ground almonds (about 50 g), for the filling
• 2 tablespoons cornstarch, for the filling
• 1 teaspoon lemon zest, for the filling
• A pinch of cinnamon, for the filling
• 12-14 ripe large strawberries (about 300 g)
• 8-10 small spearmint leaves
• Powdered sugar (optional)

Missing an ingredient?

• What to use instead of ground almonds (almond meal)
• What to use instead of sugar
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of lemon

Instructions

1. Preheat the oven to 180°C (350°F).
2. Press the crust into a square or rectangular pan and bake it for about 10 minutes, until golden. Set it aside.
3. Peel the apple and puree it in the blender.
4. Put the soy milk, apple puree, almonds, cornstarch, lemon zest and cinnamon in a saucepan and set over medium-high heat, stirring gently with a whisk.
5. When it starts to boil, lower the heat and cook, stirring constantly, until you have a silky, thick filling.
6. Pour the filling over the baked crust and let it cool.
7. Slice the strawberries and arrange them over the filling. Add the spearmint leaves and, if you like, dust with powdered sugar.
8. Keep the tart in the fridge until ready to serve.

Nutrition facts

Approximate, per serving (about 272 g). Calculated with data from USDA FoodData Central.