Low Iodine Vegan Strawberry Tart
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups almond flour
- 3 tbsp tapioca starch
- 2 tbsp organic cane sugar
- ¼ tsp fine salt
- 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
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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