Yuzu cream tarts with ginger strawberries

It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.
Con Poulos

These delicately crusted tarts are best served straight from the fridge, topped just before serving with strawberries and syrup. Begin this recipe a day ahead.


Yuzu cream


1.Preheat oven to 180˚C. Grease six 12cm fluted round tart tins; line bases with baking paper. Process almond meal, rice flour, maple sugar and salt in a food processor until combined. Add coconut oil, vanilla and 1 to 2 tbsp water; process until a dough forms. Divide dough among tins and press firmly over base and up side. Place tarts on tray and bake until light golden (25-30 minutes); cool.
2.For yuzu cream, whisk cornflour and coconut water in a small bowl until combined. Add cornflour mixture to a saucepan with remaining ingredients. Whisk continuously over medium-high heat until mixture boils and thickens (2 minutes). Divide yuzu cream equally among pastry cases. Set aside at room temperature for 1 hour, then refrigerate overnight to set.
3.Slice 500gm strawberries. Place sliced strawberries, maple syrup and ginger in a saucepan and cook, covered, over medium-high heat, stirring occasionally, until juices are released (5-6 minutes). Remove from heat and set aside to infuse (30 minutes). Strain and refrigerate until ready to serve. Discard solids.
4.Carefully remove tarts from tins. Serve tarts topped with remaining halved strawberries and lemon balm, drizzled with ginger-strawberry syrup.

Agar agar and yuzu juice are available from Asian grocers and specialty food shops.


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