I needed to make up a party plate for my son’s end of year celebration at school (yes they have already finished….two months of summer holidays!), out of the blue I thought about making a strawberry tart.
The little details in the tart, included a brushed chocolate tart shell and the garnish was fresh strawberries lightly brushed with some warmed strawberry jam. Although it may seem like many elements to this sweet delight, it is pretty easy and I quite enjoyed creating something new.
For a change I followed the recipe – no alterations!
Jeena’s recipe is easy to follow, one suggestion is to use a silicone spatula to ensure you get all the lumpy bits out the sides of the saucepan. I am thinking that next time I will swap the vanilla for cocoa…my son loves chocolate!
To start the process off, you dry mix the sugar and corn flour then you add 100ml of soy and mix well to remove lumps, place over the cook top over a medium heat and stir continuously until it starts to simmer, add the rest of the soy and vanilla, keep over heat and once it starts to thicken, remove the pot from the heat, add the arrowroot and soy milk slurry. You need to keep stirring, then place into a bowl, and pop the bowl into a water bath to gently and quickly cool it (see below). Once cooled (but not too much!) cover in cling wrap and place in fridge.
Sweet Shortcrust Pastry
- 3/4 cup of plain flour
- 1/2 cup of Atta Flour
- 2 tablespoons of chickpea flour
- 1 tablespoon of coconut flour
- 3 tablespoons of caster sugar
- pinch of salt
- 1/2 cup of cold non dairy margarine
- 60 mls of cold water
Place all dry ingredients in a food processor and pulse to blend for 10 secs. Add non-dairy margarine and pulse until the mix resembles bread crumbs, slowly add cold water until a dough ball is formed; see below.
Wrap the dough ball in cling film and rest into the fridge for 1 hour. Roll out the dough into 2mm thickness (see below)
Cut the dough using a sharp knife, trace an outline slightly bigger than the tart shells you are using (see below)
Gently press the dough into the base of the tart shell and trim of excess with a sharp knife, if you want to avoid shrinkage you could place the tart shells back into the fridge for 30 minutes and then trim. Because you will be blind baking the shell, just place a few strategic fork punctures here and there in the base. Cook in a moderate to hot oven – 200′C for 10-15 minutes. Mine came out golden and a little bit crisp on the ends, you can adjust the cooking time to get the right look for you.
Now you have the pastry shells and custard ready to go. All that is left is to brush the pastry shells with chocolate, I used Sweet William - non dairy chocolate. I used the double boiler method to melt the chocolate and then the back of a teaspoon to paint the shells.
The last element is to wash, dry and trim your strawberries and gently brush them with some warmed strawberry jam.
The party bento box looked pretty awesome…I also did some sausage rolls (next post!), some lolly snakes and Orgran chips…needless to say my little man was pretty pleased with his box of party food!
The bento box is by Nude Food Movers - great for food on the go.