Hi, welcome to our recipe blog. Below you can get an overview on just how to make extremely delicious Vanilla Cream Tart with Roasted Balsamic Strawberries recipes. The production procedure is really easy, you simply require to follow the methods that we have actually composed on this page. The complying with are the phases of exactly how to cook Vanilla Cream Tart with Roasted Balsamic Strawberries. Please comply with the instructions well.
My husband stated that this is his absolute favourite tart and I’ve made quite a few of them! So what’s to love? Well, lets start with an almond oat shell, then a creamy vanilla filling topped with roasted balsamic strawberries.
An almond oat shell with a creamy vanilla filling topped with roasted balsamic strawberries. Vegan and gluten free if you can have oats. Perfect for celebrations!
INGREDIENTS
Tart Shell:
- 2 cups almond meal
- 3/4 cup oat flour*
- 1/4 cup unrefined coconut oil, melted and at room temperature
- 2 tbsp rice malt syrup
- 1/2 – 1 tsp unsweetened almond milk, if needed
- 1 1/4 cups unsweetened almond milk
- 4 1/2 tbsp cornflour**
- 400ml canned full fat coconut milk
- 1/2 cup rice malt syrup
- 2 1/2 tsp vanilla bean extract (or vanilla extract)
- 500 grams fresh strawberries, hulled and sliced in half
- 1 tbsp rice malt syrup
- 1 tbsp balsamic vinegar
- 1/2 tsp vanilla extract
- Fresh mint, optional
- Oil well a 35.5 x 13 cm tart pan with a removable bottom and set aside.
- Mix together almond meal and oat flour into a large bowl. Add coconut oil and rice malt syrup and mix until just combined. The mixture should stick together when pressed but isn’t sticky. Add almond milk, starting with 1/2 tsp if needed.
- Preheat the oven to 180°C (356°F).
- Press the dough evenly into the tart pan (see notes above). Place the tart pan on a baking tray and bake for 12 minutes or until lightly golden. Set aside to cool completely.
- Pour the almond milk into a large pot along with the cornflour and whisk well to ensure there’s no lumps.
- Whisk in the rest of the ingredients.
- Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. You will notice it will start to thicken first on the bottom, when this happens give it a whisk to make sure it stays smooth (continue to whisk now and then). When the whole mixture starts to thicken, turn down the heat to low.
- Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. You will notice it will start to thicken first on the bottom, when this happens give it a whisk to make sure it stays smooth (continue to whisk now and then). When the whole mixture starts to thicken, turn down the heat to low.
- Still stirring regularly, keep cooking until it’s a thick custard consistency. Mine takes about 8 minutes.
- Pour this into the tart shell. Cover with plastic wrap making sure it’s directly touching the surface of the cream, trying to avoid any air bubbles. Set aside until it has cooled slightly, then refrigerate for 4 hours.
- About an hour before serving the tart, prepare the roasted strawberries. Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.
- Whisk together balsamic vinegar, rice malt syrup and vanilla extract into a large bowl. Mix in the strawberries, making sure they’re well coated.
- Pour this onto the baking tray, spreading the strawberries out. Bake for 15 minutes or until they’re soft but still holding their shape. Give them a mix in the sauce, let them cool down slightly and then refrigerate for 30 minutes. You will notice the sauce thicken up after being cooled.
- When ready to serve, take the plastic wrap off of the tart and carefully remove the tart from the pan. Place the roasted strawberries with minimal sauce on top and garnish with mint if using. Slice the tart and place on plates, followed by the remaining sauce.
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Originally posted 2017-12-24 14:02:21.
