Lenten strawberry tart
Fragile pastry, flowing coconut cream and juicy strawberries. Although you can make the cream more stable, but it's a matter of taste.
Explore full recipe
- Mix flour and cornstarch into 1/2 cup of cold milk.
- Put the rest of the milk with sugar, salt and vanilla on fire, bring to the dissolution of sugar, pour in the flour mass, stirring until the mass thickens.
- Ramove the pan from the heat, cool slightly; add coconut oil, and whip with a blender. Cover with a film in contact, cool and put in the fridge until completely cooled.
* Some coconut extract can be added to enhance the flavor.
Apply the cooled custard to the cooled pastry base.
Put strawberries on top. * For gloss and so that the berries do not wind up, you can apply a layer of strawberry puree with water and agar.
Decorate the tart with whipped coconut custard around the edge of the tart. Or just whip some cocnut cream with powdered sugar, and pipe the decor.
Let it be delicious!