Danish Strawberry Tarts
Ingredients:
Vanilla Custard
1 cup plant milk (I used Oatly)2.5 tbsp corn starch1 tsp vanilla extract1 tbsp agave syrup (for a even more intense cream use muscovado sugar)1 can coconut milk – put it in the fridge 6 hours before use. Don’t buy the light version.
Tart Dough
1 cup all-purpose gluten free flour ¼ cup coconut oil3 tbsp flaxseed eggs (3 tbsp flaxseed meal + ½ cup boiling water. Set aside for 10 min and strain the excess water)1-2 pinches of salt1 tbsp agave syrup
Marzipan Layer
1 cup organic almonds (the taste is more bitter when organic which is great for marzipan)1/3 cup agave syrup1/4 cup plant milk (unsweetened)3 tbsp gluten-free flour2 tbsp coconut oilLemon or orange zest
Toppings
1 cup Dairy free dark chocolate chips or chunks for melting
1 lb strawberries (Choose the reddest ones – the more red the sweeter they are)
Instructions:
Start with the custard. It needs to cool off before applying it to the tart. The custard will thicken in the fridge. If you’re using the syrup it will be a little thinner and that is okay.
Mix the cornstarch with the 2 tbsp plant milk and mix till there are no lumps left. Pour the mix in a pot. Add 1 tsp vanilla extract. Slowly bring it to a boil while stirring with a whisk. As soon as it starts to bubble a little start the clock for two minutes. Boiling this mix for too long will make it thin and runny. Remove the pot from the heat and when it has cooled a little put the mix in a bowl and put it in the fridge to cool.
Next, make the tart dough. Mix all the ingredients for the dough in a bowl. Mix it together with your fingers. If the dough is too dry and falls apart, add a little extra plant milk or water and mix a little more. If too wet, add more flour. At the end you’ll have a solid ball of dough. Place the dough in an airtight container and place it in the fridge for about an hour.
Make the marzipan layer, add the almonds to a bowl and pour boiling water over them. Let them sit in the water for 5 minutes. Pour the water out and start peeling the almonds. The peel should come right off, if not, soak longer. Dry the peeled almonds with a rack. (A good tip is to activate the almonds in the oven. Approximately 15 minutes at 300 degrees. Activating the almonds enhanches the deep almond flavor.)
In a food processor add the almonds, agave syrup, plant milk, flour and coconut oil. If you feel like it add a little lemon or orange zest, only a little for an expanded flavor. Start the food processor and blend till the mass is even. It needs to have the same consistency as a thick hummus. Mix the cold flaxseed eggs and carefully flip it in the marzipan mix.
Now time to collect and bake the tart, When the dough is done resting in the fridge, take it out and press into a tart pan or small muffin forms. Massage the dough out with your fingers covering the sides and bottom. It is a good idea to add parchment paper to the bottom of the pan.
Next add the marzipan mass on top of the dough as a filling. Even the mass out with a spatula so it is nice and even.Bake the tart in the oven for 15-20 minutes at 350 degrees till it is light golden. Let the tart cool off in the pan. Put it in the fridge before adding the chocolate, custard and strawberries.
Next layer is the chocolate. Melt 1 cup of dairy free chocolate and remove the cold tart from the fridge (remain in the pan). Spread out the chocolate evenly with a spatula or a brush. Put the tart back in the fridge for 15 minutes.
While the tart is cooling, finish the custard. Whip the fatty hard part of the coconut milk to a whipped cream with a hand mixer. Add the vanilla. Carefully flip the whipped coconut cream into the vanilla custard. Remove the tart from the fridge and apply the custard.
Now comes the fun part! Decorating your tart with strawberries. Up to you how many, what shapes, if the strawberries should be whole or sliced. There are so many different ideas.
Serve the cake after chilling it for 5-10 minutes.
