Tuesday, 6 May 2014

Vegan Recipe of the Week - Strawberry Tart

This stunning dessert is really easy to make and tastes divine. Serves 8.

Here is what you will need:

Shortcrust pastry (click here for recipe) or 1 pack of Jus-rol Shortcrust
1 punnet of strawberries, washed, hulled and quartered
1 tub of Tofutti Cream Cheese Original
1 tsp vanilla extract
1 tbsp strawberry coulis
1/4 jar of redcurrant jelly
100g icing sugar


Roll out your chilled pastry and line a large tart dish. Prick the base with a fork and line with parchment paper. Fill the base with baking beans and blind bake for around 15-20 minutes at 160C until golden brown.

Remove the beans and leave to cool.

Meanwhile, in a mixing bowl, place the cream cheese, vanilla and icing sugar and beat together until creamy and soft. Spread the mixture all over the base of your cooled tart case.

Drizzle the strawberry coulis over the cream mixture and swirl with a fork.

Add the strawberries on to the filling.

In a small saucepan, place the redcurrant jelly and a tablespoon of water and heat gently until melted. Brush the redcurrant glaze over the strawberries and leave to set in the fridge.

Eat and Enjoy! If you enjoyed this recipe, please click here to see more.


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