For 1 cake
For the dough
- 120 g wheat flour
- 90 g margarine
- 60 g sugar
- 8 g vanilla sugar (1 sachet)
- 50 ml non dairy milk (eg. oat- or ricemilk)
- Legumes for blind-baking (e.g. lentils)
For the custard
- 500 g fresh strawberries
- 1 sachet vanilla custard powder
- 500 ml oatmilk
- 40 g sugar
- If you fill the dough into small tartelets molds, they will look as cute as the ones you can find in any French bakery. However, when baking, make sure you take the tartelets out of the oven already after 15 minutes (the rest of the recipe stays the same).
- Instead of strawberries, raspberries or finely chopped pieces of a nectarine also work well.
30 min preparation time
1 hour waiting time
1. Preheat the oven to 180° top and bottom heat.
2. For the dough, mix the margarine, 60 g sugar, vanilla sugar and a pinch of salt in a large bowl. Then add the flour and 50 ml of non dairy milk, mix together and knead all the ingredients with your hands until you get a smooth dough.
3. Grease a large quiche pan with margarine and spread the dough in it. Place a sheet of baking paper on top of the dough and weigh it down with about 2 hands full of lentils for blind baking.
4. Bake the cake on the middle shelf for 20 minutes. Only when the cake has cooled completely, remove the lentils and the baking paper. (You don't have to throw away the lentils. They can be stored for other recipes).
5. For the topping, cook the custard with the oat milk and sugar according to the packet instructions. Then transfer to a small bowl. If you immediately place plastic wrap on the top layer of the custard and seal it up to the rim you will prevent a skin forming on the custard.
6. When the custard has cooled completely, stir it with a spoon so that it is nice and creamy. Divide among the tartelets/the cake and garnish with sliced strawberries.
The strawberry tart is best eaten fresh, due to the moisture in the pudding and strawberries it will not keep more than a day.