Light strawberry and coconut tart, vegan and gluten-free

| gluten-free | vegan

Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de

Ingredients: one springform pan with a diameter of 28 cm

For the dough:

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

For the coconut layer:

• 500 g coconut yogurt
• 200 ml coconut drink or other plant-based alternative
• 1 packet vanilla sugar
• 1 tbsp sugar
• 3 sheets gelatin or equivalent Ager Ager*

For the strawberry layer:

• 500 g strawberries
• 2 tbsp sugar
• 5 sheets gelatin or equivalent Ager Ager*

*Tip:

For 1 sheet of gelatin, you need about 0.5 g Ager Ager. So if you need 3 sheets for the cream, use about 2 g Ager Ager (preferably a little more to ensure it sets properly).

For the 5 sheets of gelatin for the strawberries, use about 4 g Ager Ager.

We have only made the cake with gelatin sheets so far, and the information is based on the manufacturer's instructions. We therefore do not yet have any reliable experience with Ager Ager.

PREPARATION:

Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.

Base

1. Place all the ingredients for the shortcrust pastry in a bowl and knead into a smooth dough. Wrap in cling film and leave to rest in the refrigerator for approx. 1 hour.
2. Now roll out the dough between two sheets of baking paper, remove one sheet and place the dough in the tin. Remove the second sheet of baking paper, press down the dough and pull up a rim approx. 3 cm high. You can use a 28 cm springform pan or a tart tin 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. Remove the pan from the oven and allow to cool completely.

Coconut layer:

1. Soak the gelatin sheets in cold water. (If using Ager Ager, follow the manufacturer's instructions.)
2. Put the coconut yogurt, coconut drink, and sugar in a saucepan and heat gently. Squeeze out the gelatin and stir into the coconut cream. Pour the coconut mixture into the cooled tart tin and refrigerate, preferably overnight.

Strawberry layer:

1. Soak the gelatin sheets in cold water. (If using Ager Ager, follow the manufacturer's instructions.)
2. Wash, clean, and quarter the strawberries. Bring to a boil in a saucepan with the sugar and a little water.
3. Puree the strawberries and stir in the gelatin sheets. Allow to cool slightly.
4. Pour the strawberry cream onto the coconut layer and refrigerate again for at least 6 hours.
5. Garnish with fresh strawberries and serve.