Low Sodium Vegan Strawberry Tart

Total time2 hr 55 min

Prep time35 min

Cook time20 min

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Ingredients

8 servings

For the crust

1 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
See all
3 tbsp tapioca starch
2 tbsp organic cane sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp vegan butter, melted
1 tbsp cold water

For the pastry cream

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
1 can (13.5 oz) full-fat coconut milk
3 tbsp organic cane sugar
3 tbsp cornstarch
1 tsp vanilla extract
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the topping

1 lb fresh strawberries, hulled and halved or sliced
2 tbsp maple syrup
1 tsp fresh lemon juice

Instructions

1
Place the raw cashews in a bowl, cover with cold water, and soak for at least 2 hours (or up to overnight). Drain and rinse before using.
2
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, tapioca starch, organic cane sugar, and fine salt until combined. Add the melted vegan butter and cold water, then pulse until the mixture clumps together and holds its shape when pressed between your fingers.

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