STRAWBERRY

TARTLET

INGREDIENTS

Crust

• 200g Casalare Not So Plain Flour

• 30g raw sugar

• 80g butter (refrigerated), cut into 1cm dice

• 1 egg, lightly beaten

• dash of vanilla extract

Filling (Kuzu Lemon Custard w/ Whipped Fresh Cream)

• 1C Bonsoy Soy Milk

• 25g Spiral Foods Organic Kuzu (or corn starch)

• 2-3 Tbsp Spiral Organic Maple Syrup

• 1Tbsp lemon juice

• 100g fresh cream

• 2Tbsp powdered sugar

• 5-6 strawberries, sliced thinly

DIRECTIONS

In a small pot, add the kuzu and gradually add the soy milk, mixing well. Add lemon juice and maple syrup and continue stirring till well combined

Over a high heat continue stirring with a spatula until mixture starts to thicken, reduce heat and continue stirring until the mixture is thick like custard. Remove from heat and cool at room temperature.
In a medium mixing bowl, add fresh cream and sugar and whip till medium-stiff peaks form. Refrigerate.
Preheat the oven to 175-180C.
In a large mixing bowl, combine the flour, raw sugar, and butter. Rub with your fingers until it starts to crumble or use a food processor.
Make a well in the centre, pour in eggs and knead until it forms a dough.
Place the dough on a sheet of baking paper, knead and fold a few times to create a round shape. Cover with cling wrap and leave for at least an hour.
Divide into 8 round pieces and lightly press to create a flat circle. Softly knead each one with a rolling pin to make them 3-4mm in thickness and 10-12cm in diameter.
Gently transfer the dough into the baking tin and press lightly to fit to the mould. Cut away excess edges. Combine the leftover dough and repeat to make the crust.
Bake in the oven for about 15-20 minutes until the crust becomes golden brown.
Insert a toothpick/skewer between the crust and tin edge, remove the crust gently and cool on a wire rack.
Spoon (or pipe) the filling into the crust and add whipped cream on top, place sliced strawberries on top.