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Strawberry and Pineapple Sage Tart

Strawberry and Pineapple Sage Tart
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Indulge in the refreshing flavors of our Strawberry and Pineapple Sage Tart, a delightful vegan dessert perfect for any occasion. This elegant tart features a buttery almond shortcrust base filled with creamy pineapple sage pastry cream, topped with luscious strawberries. Its vibrant colors and unique taste make it a stunning centerpiece at summer picnics or dinner parties, while the simple preparation ensures that even novice bakers can impress their guests. This tart is not only visually appealing but also bursting with flavor, making it a must-try recipe for anyone who loves fruity desserts.

Ingredients

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  • 140 g almond flour
  • 200 g T55 flour
  • 75 g sugar
  • 60 g margarine
  • 50 cl soy milk
  • 30 g cornstarch
  • 75 g brown sugar
  • 3 g agar-agar
  • 1 handful fresh pineapple sage
  • 150 g margarine
  • 1 teaspoon liquid vanilla extract
  • 250 g strawberries

Instructions

  1. Prepare the almond shortcrust by mixing almond flour, all-purpose flour, sugar, and margarine until crumbly. Add water as needed to form a cohesive dough. Roll out and fit into a tart pan. Prick the base and bake at 180°C (350°F) for 20-25 minutes until golden brown.
  2. For the pineapple sage pastry cream, heat soy milk in a saucepan. Whisk together cornstarch, brown sugar, and agar-agar in a bowl. Gradually mix in warm soy milk until smooth, then return to the heat and cook until thickened. Stir in fresh pineapple sage and margarine until melted.
  3. Assemble by pouring the cooled cream into the baked tart shell. Chill for at least two hours to set.
  4. Just before serving, top with sliced strawberries.

Nutrition

Find it online: https://epichistorian.com/strawberry-and-pineapple-sage-tart/