This is such an epic dessert! The biscuity, almost shortbread-like base, the custard in the middle and the strawberry jelly on top, it all comes together perfectly to make this Strawberry Custard Tart.
Have you guys ever used agar agar to make your own jelly before? It works so well!! You can get agar agar usually from specialty shops, or online.
Last weekend Josh and I went to Luvaberry Strawberry farm. You can do strawberry picking there and we picked about 3 kilos of strawberries to take home. These strawberries are lush – they are the sweetest and tastiest strawberries I’ve tried. Even Josh loved them, and he’s not usually a fan of strawberries!
Anyway, I decided to make this strawberry custard tart with some of them!
I made it twice, the first time I didn’t use agar in the custard filling, so it was a bit runnier (see the pic above). Still tasted yum, but I wanted it to be a bit firmer, so the second time I used agar in the filling. I also did it in a rectangular pan, so I could cut it into squares. Turned out really well.
If you love strawberries, also check out these recipes:
Chocolate Strawberry Coconut Bars
Hope you love this recipe and give it a go! I’d love to see your recreations on Instagram or Facebook.
If you love strawberries, you're sure to love this Strawberry Custard Tart
- 1 cup flour
- 1 cup almond flour
- 1/4 cup vegan butter
- Pinch of salt
- 2 Tbsp sugar
- 1 Tbsp maple syrup
- 1 – 2 Tbsp iced water
- 1/2 tsp agar agar
- 1/2 cup water
- 1/2 cup cashews
- 1 1/2 Tbsp vegan custard powder
- 1 Tbsp cornflour
- 1 cup soy milk
- 1/4 tsp turmeric powder
- 1/2 tsp vanilla paste
- 1 tsp agar agar
- 1/4 cup water
- 2 cups strawberries chopped
- 2 Tbsp sugar
- 1/2 cup water
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Blend all ingredients in a food processor until mixed well. Add iced water 1 Tbsp at a time until dough comes together.
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Bake in a pre heated oven at 180°C for 10 – 15 minutes.
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Remove from oven and let cool.
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First add the agar agar and 1/2 cup of water into a small saucepan and bring to the boil over medium heat, stiring constantly. Once it has boiled, add it to a blender with the rest of the ingredients. Blend until well combined and then pour mixture into a saucepan. Stir continuously until thickened, should only take a few minutes. Then pour this mixture onto the cooked base and spread evenly. Put in the fridge to cool.
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Firstly mix the agar and 1/4 cup water together in a separate bowl (just use room temperature water). Add the agar mix and all of the rest of the ingredients to a saucepan and cook on medium heat for about 5 minutes, stirring constantly. Then pour this mixture on top of the custard mixture and put in the fridge to set. It should set in a couple of hours, or leave overnight.
