"Plant-based, sweet treat"
Strawberry Lychee Tart with Shortbread Crust
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 30mins
Cook time: 30mins
Serves or Makes: 5-6 pax
Recipe Card
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!