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recipes & wine pairings

Always vegan.

Strawberry Fields Tart

Strawberry Fields Tart

A strawberry show-stopper. There's something amazing about this tart and the way it makes you feel like a profesh AF baker. This recipe is sort of a shortcut, since the only thing you're really making is the crust. You can totally make your own fresh coconut whipped cream, but my thought on that is "why bother?" when there are amazing options ready to go. Don't be put-off by the long recipe time- it's mainly just "chill time" for the crust, which is very important and very worth it.

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This tart is perfect to bring to Summer BBQs, or just eat the whole thing while watching Hell's Kitchen in your pajamas with your husband (guilty). There is virtually no skill required to put this tart together- just bake the crust, fill it with fluffy whip and top it with sliced (or unsliced) strawbz. If you want to throw some other summer fruits in the mix, you do you boo boo. 

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The recipe for the crust is one I use for basically every tart recipe, so a lot of times I'll double the dough recipe and freeze half of it for later use since it's a bit of a time-consuming process. I've defrosted it at room temperature or in the fridge after about 2 weeks in the freezer, and it still bakes up beautifully! The CocoWhip I use in this recipe is typically in the freezer section near the dairy versions. Make sure you defrost (but keep it cold) before trying to spread it into the tart, or else it will be nearly impossible. 

If you try this recipe, let me know! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs! 

 

Strawberry Fields Tart  

Prep Time: 25 mins  Cook Time: 20-25 mins  Total Time:3 hrs 30 mins

Ingredients

Crust:

·      2/3 cup heaping cup all-purpose flour

·      2/3 cup powdered sugar

·      1 teaspoon ground ginger

·      2/3 cup vegan butter, very cold (I used Earth Balance)

·      ice cold water, as needed

Not Crust:

·      9 ounces Coco Whip

·      2 cups Strawberries, sliced

·      edible flowers (optional but recommended because cute)

Instructions

1.    To a large bowl, add the flour, powdered sugar, and ginger. Add in the cold butter and mix into the dry ingredients, working quickly. Add in a couple tablespoons at a time of cold water, just enough until you can bring the dough together into a ball.

2.    Once you can form a smooth firm ball, wrap in plastic wrap and chill in the fridge for 30 minutes. Lightly grease a 9-inch false bottom tart pan with vegan butter. 

3. Once chilled, roll the dough out to 1/8-inch-thick and lay it into the tart pan. Press the dough against the sides and bottom of the pan, and trim off any excess that hangs over the edge. Prick the bottom and sides of the dough with a fork. Chill in the fridge for another 30 minutes. While chilling, preheat oven to 350F. 

4.    Once chilled, blind bake* the tart shell for 20-25 minutes, or until golden brown and fully baked.  

5.    Remove tart shell from oven and let it cool completely to room temperature (if it bubbled up at all, just squish it down gently with the back of a spoon- it should fall back down as it cools).

6.    Once tart is cooled, fill with cocowhip and top with sliced strawberries and edible flowers.

 

* To "blind bake" just means to bake the shell with no filling. To do this, just line the crust with parchment paper or aluminum foil and fill with pie weights, dry beans, or dry rice to weigh it down. If you don't have any of these things, don't stress- if you poked enough fork holes in the dough the crust may not rise/bubble up a lot and you can just press the bubbled up spots down with the back of a spoon when it's done baking.

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