Baking, flowering, savoring pretty little moments.
Sweet spring.
Preheat oven to 190C. In a large bowl, using a rubber spatula or hands, combine 130 g all-purpose flour (may use almond flour or oat flour for gluten free), 110 g melted, unsalted vegan butter (or coconut oil) and 4 Tablespoons powdered sugar into a soft, crumbly dough. Press dough into a tart dish, spreading a little up the sides. Pierce dough several times with a fork. Bake 20 minutes on middle rack. Remove from oven and reduce oven temperature to 150C.
In a medium bowl, whisk together 60 mL well-chilled coconut cream, 85 g granulated sugar, 1 Tablespoon cornstarch, juice of 1 lemon and a handful of fresh strawberries pureed and strained. Carefully pour the mixture into the prepped tart dish with the pre-baked dough. Return to oven and bake entire tart for another 30–40 minutes or until filling is set.
Little notes: For lighter or stronger color, use more or less strawberries. In place of pureed strawberries, you may opt for all lemon or blueberry-lemon, or if fruits are out of season you may choose a variety of natural food colorings. This was prepared in a non-stick ceramic tart dish. If using a metal tart pan, make sure to butter the pan, and for easier removal allow the tart to sit out of the refrigerator for a few minutes before serving. Top with dried coconut flakes or fresh fruit, hyacinth used only decoratively.
