Description
Indulge in the refreshing delight of a Strawberry and Pineapple Sage Tart, a vegan dessert that beautifully marries the sweetness of ripe strawberries with the aromatic notes of fresh pineapple sage. This elegant tart features a crunchy almond shortcrust base and a creamy, plant-based pastry cream, creating a sophisticated treat perfect for any occasion. Whether you’re hosting a summer gathering or simply craving something sweet, this tart will impress your guests and leave them asking for more. Easy to make and visually stunning, it’s the ideal dessert to celebrate seasonal flavors.
Ingredients
Scale
- 140 g almond flour
- 200 g T55 flour
- 60 g margarine
- 75 g sugar
- 50 cl soy milk
- 30 g cornstarch
- 75 g brown sugar
- 3 g agar-agar
- Handful of fresh pineapple sage
- 150 g margarine (for pastry cream)
- 250 g strawberries (for topping)
Instructions
- Make the shortcrust by mixing almond flour, T55 flour, margarine, and sugar until crumbly. Gradually add cold water until a dough forms. Chill for 30 minutes.
- Preheat oven to 180°C (350°F). Roll out the dough and press into a tart pan. Bake for about 20 minutes until golden brown.
- For the pastry cream, combine soy milk, brown sugar, cornstarch, agar-agar, and pineapple sage in a saucepan over medium heat. Whisk until thickened; then remove from heat and stir in margarine.
- Once cooled, pour the pastry cream into the baked crust and chill for at least an hour. Top with sliced strawberries before serving.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg