♥😍 Vegan Creamy Strawberry Yogurt Tart! 📷 by @nm_meiyee
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Recipe: ( makes a 18cm tart )
1 1/4 cups all purpose flour (150g)
1/4 cup almond meal (28g)
1/4 cup powdered sugar (35g)
90g cold vegan butter
1/2 tbsp cold almond milk (7g)
1 tsp vanilla extract
pinch of salt
1 batch of Homemade coconut yogurt (about 1 1/2 cups *375g)
1 cup unsweetened soy milk
1/4 cup maple syrup
1 tsp agar agar powder
3/4 cup fresh or frozen strawberries
2 tbsp maple syrup
Preheat oven to 180c. Grease a tart pan (18cm deep tart pan) set aside. In a food processor, add crust ingredients, pulse until combined and dough ball forms. .
Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. Bake for 20 to 22 minutes. Transfer to a wire rack and let it cool.
Add the berries and maple syrup into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. Turn off the heat when the berries have broken down to a saucy consistency. Transfer the berry compote into the tart, place in the freezer to set while working on the yogurt filling.
In a saucepan, bring milk to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2 minutes. Then lower the heat and add in maple syrup, yogurt. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture over the strawberry compote. Chill in fridge for at least 4 hours to set.