FRIJE

Name: Gluten-free and dairy-free strawberry tart
Prep time: 10 min
Cook time: 20 min
Yield: 8 servings
Ingredients: 400 g of strawberry; 1 powdered toppings for pies; 20 g of margarine; 25 g of white almond butter (optional); 60 g of sugar; 1 bag of vanilla sugar; 50 g of Cornstarch; 500 ml of plant-based milk; 2 egg; 60 g of sugar; 1 egg; 50 g of margarine; 50 g of almond butter (optional); 100 g of flour mix pastry without GLUTEN; 25 g of Cornstarch; 1 bag of vanilla sugar; salt (according to taste)

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Gluten-free and dairy-free strawberry tart

Almond puree replaces margarine for the shortcrust pastry

May June July August September October March April Gluten free

Course: Dessert

Preparation time: 10 minutes

Cooking time: 20 minutes

Instructions

1. Preheat your oven to 200°C (400°F).
2. In a bowl, mix the sugar, egg, margarine, and salt.
3. Work everything together with a fork.
4. Incorporate the flour in 2 to 3 times.
5. Incorporate the cornstarch.
6. Roll out the dough between 2 sheets of parchment paper into a 26 to 28 cm (10 to 11 inch) diameter circle. Prick the bottom with a fork and pre-bake the crust at 200°C (400°F) for 15 to 20 minutes.
7. Meanwhile, prepare the pastry cream.
In a saucepan, mix the cornstarch and sugars.
8. Add the eggs one by one, whisking until you obtain a foamy white mixture.
9. Dilute in the cold milk.
10. Heat the saucepan over low heat, stirring constantly, until it reaches a boil. Add the margarine.
11. Remove the saucepan from the heat and let it cool.
12. Once out of the oven, spread the pastry cream over the tart crust. Arrange the strawberries and spread the tart glaze over them.

Notes & Suggestions

Tips: The most indulgent can serve the tart with whipped cream.
You can also use shortcrust pastry.
Tags: month = season (depending on the region, the season extends from March to October, with the main season being from May to July)