The topping is all in season fresh, organic from the local market 🍒❤️
the small wild strawberries and flowers are from the garden and the base is from my alltime favourite cookies.So easy and fast to make.😋
Here is the vegan recipe from this red berry tart:
For the Crust you need:👇
for about 24 dark cookies with cream filling
1/4 cup melted vegan butter
Add cookies in a food processor and blend them until you have fine cookie powder. Now add melted butter and mix it well. Drop the mass into a 8-9 inch tart pan. Press it down with a spatula or your fingers onto the bottom and up the sides of the mould.
( I have one with a removable bottom )
Place in the freezer while you prepare the filling.
50g wild strawberries or raspberries🍓🌺
the thick park from a thin coconut milk
1 teaspoon vanilla powder
2 tbsp homemade raspberry-lavender sirup
2 tbsp agar agar
1 tbsp corn starch
Instructions for the filling:👇
place the berries in a high speed blender and puree until very smooth. In a small saucepan add coconut milk with the sweetener, starch and agar agar. Cook for about 2 minutes. Pour the warm milk into the cold berry puree’ and mix till everything is well combined. Pour it onto the chilled tart base. Place the cake in the fridge for about 2 hours. Serve it with whatever you love.