Strawberry Lychee Tart with Shortbread Crust

(16)
Strawberry Lychee Tart with Shortbread Crust
creator
@chloelaiChloe
"Plant-based, sweet treat"
-- @chloelai
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Prep time: 30mins
Cook time: 30mins
Serves or Makes: 5-6 pax

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ingredients

For the Crust

  • 1 3/4 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 7 tablespoons vegan butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pink salt

Method

To Make the Crust

  • Step 1

    Place all ingredients in a food processor, pulse until everything is incorporated. Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.

  • Step 2

    Refrigerate for 15 minutes to firm up. Meanwhile, preheat your oven to 350ºF.

  • Step 3

    Right before baking, pierce all over the bottom of the tart with a fork. Then bake it for 20-25 minutes or until the edges becomes golden brown.

  • Step 4

    Remove it from the oven and place it on the wire rack while you make the filling.

ingredients

For the Strawberry Lychee Filling

  • 2 cups fresh srawberries
  • 1 cup lychee
  • 1 cup lychee water
  • 1/2 cup almond milk
  • 3 tablespoons sweetener
  • 1 teaspoon agar agar powder

To Make the Strawberry Lychee Filling

  • Step 1

    Place strawberries and lychee in the blender, blend until very smooth.Strain the mixture to discard seeds. Set aside.

  • Step 2

    Place lychee water, milk, agar, sugar in a saucepan over medium low heat. Bring the mixture to a boil, stirring constantly a wire whisk. cook until sugar and agar agar has completely dissolved. (about 10 minutes)

  • Step 3

    Turn off the heat, add in prepared juice. Stir to combine well.

  • Step 4

    Strain the mixture before pouring it in the cooled tart shell, then let it sit on the counter for 10 minutes before transferring it to the chiller to set. Enjoy!

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