Name: Yuzu cream tarts with ginger strawberries
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 120 gm almond meal; 120 gm brown rice flour; 60 gm maple sugar; ½ tsp sea salt flakes; 140 gm coconut oil, at room temperature; 1 tsp vanilla bean paste; 750 gm strawberries, hulled; 80 ml (1/3 cup) maple syrup; 1 tbsp finely grated ginger; Yuzu cream; 35 gm (¼ cup) cornflour; 60 ml (¼ cup) coconut water; 600 ml coconut milk; 140 ml yuzu juice (see note); 100 gm maple sugar; ½ tsp agar agar (see note)

Yuzu cream tarts with ginger strawberries

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

Serves 6

Prep

30M

Cook

30M

Total

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.

Ingredients

120 gm almond meal

120 gm brown rice flour

60 gm maple sugar

½ tsp sea salt flakes

140 gm coconut oil, at room temperature

1 tsp vanilla bean paste

750 gm strawberries, hulled

80 ml (1/3 cup) maple syrup

1 tbsp finely grated ginger

Yuzu cream

35 gm (¼ cup) cornflour

60 ml (¼ cup) coconut water

600 ml coconut milk

140 ml yuzu juice (see note)

100 gm maple sugar

½ tsp agar agar (see note)

Method

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.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Olivia Blackmore