Light strawberry and coconut tart, vegan and gluten-free

| gluten-free | vegan

Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for the gluten-free strawberry tart

One springform pan, 28 cm in diameter

For the pastry:

• 150 g Ruut cassava flour
• 60 g gluten-free millet flour
• 1/2 tsp xanthan gum
• 1 tsp psyllium husk, ground
• 50 g ground almonds
• 1 pinch of salt
• 60 g sugar
• 100 g cold butter, cut into cubes
• 110 g apple purée

For the coconut layer:

• 500 g coconut yogurt
• 200 ml coconut drink or another plant-based alternative
• 1 sachet of vanilla sugar
• 1 tbsp sugar
• 3 sheets of gelatine or the equivalent amount of agar-agar*

For the strawberry layer:

• 500 g strawberries
• 2 tbsp sugar
• 5 sheets of gelatine or the equivalent amount of agar-agar*

*Tip:

For 1 sheet of gelatine you need about 0.5 g agar-agar. So if you need 3 sheets for the cream, use about 2 g agar-agar (better a little more, so that it sets reliably).

For the 5 sheets of gelatine in the strawberry layer, use about 4 g agar-agar.

So far we have only made this cake with gelatine sheets; the amounts are based on the manufacturer's information. This means we don't yet have reliable experience with agar-agar.

Making a vegan strawberry coconut tart

Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients such as the flour.

Base

1. Put all the ingredients for the shortcrust pastry in a bowl and knead them into a smooth dough. Wrap in cling film and leave to rest in the fridge for about 1 hour.
2. Now roll out the dough between two sheets of baking paper, peel off one sheet and place the dough in the pan. Peel off the second sheet of baking paper as well, press the dough down and pull up a rim of about 3 cm. You can use a springform pan 28 cm in diameter or a tart pan with a removable base.
3. Preheat the oven to 200 °C (top and bottom heat). Prick a few holes in the tart base with a fork and then bake for 15 minutes until golden brown.
4. Take the pan out of the oven and let it cool completely.

Coconut layer:

1. Soak the gelatine sheets in cold water. (If using agar-agar, follow the manufacturer's instructions.)
2. Put the coconut yogurt, coconut drink and sugar in a pot and warm slightly. Squeeze out the gelatine and stir it into the coconut cream. Pour the coconut mixture into the cooled tart base and ideally leave it in the fridge overnight.

Strawberry layer:

1. Soak the gelatine sheets in cold water. (If using agar-agar, follow the manufacturer's instructions.)
2. Wash, hull and quarter the strawberries. Bring them to the boil in a pot with the sugar and a little water.
3. Purée the strawberries and stir in the gelatine sheets. Let cool slightly.
4. Pour the strawberry cream over the coconut layer and chill again for at least 6 hours.
5. Decorate with fresh strawberries and serve.