Vegan strawberry
and cream tart
By Mira Lieberman
Embedded Files
Vegan strawberry
Ingredients
Ingredients
For the base:
160g digestive biscuits, pulsed to little grains
2 tbsp sugar
1/3 cup melted vegan butter
For the filling:
270ml vegan double cream (can be found in Sainsbury’s)
4 tbsp vanilla pudding powder
600g strawberries, hulled and sliced
Method
Method
In a food processor, add melted butter and sugar to the pulsed digestives and process until well incorporated. Transfer to a pie pan and flatten evenly and along the sides.
Bake for 25 minutes at 170c. Let cool completely.
While the base is baking, prepare the filling. In a bowl, using an electric mixer, whisk together vegan double cream and 4 tbsp of vanilla pudding powder until stiff peaks form. Transfer to the fridge until assembly.
To assemble, evenly spread the cream on the base, and top with sliced strawberries. Delicious and fancy.
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