These dairy-free fruit tarts bring together limes and strawberries with a coconut custard.
For the pastry, cut the shortening into the dry ingredients using a pastry blender, or large whisk.
Whisk the egg, water and vinegar together, then fold the mix into the dough, knead gently to bring to a nearly smooth ball, wrap and let rest in the fridge for 15 minutes.
Roll out between two sheets of baking paper. Line 8x10cm tart pans, place some baking paper on the dough and weight the middles down with split peas or baking stones.
Bake at 190°C for 11 minutes, remove the weighted baking paper and bake for a further 5-10 minutes or until they are lightly golden and cooked through.
Once they have some colour remove from the oven, fill with the custard and bake a further 10-15 minutes at 160°C. Let the tarts cool. Top with sliced strawberries and paint with the glaze.
For the glaze, mix all ingredients together in small pot, bring to a boil, simmer for 1 minute, set aside to cool completely then paint thickly over the fruit on top of the tarts.
For the filling, mix all together, cook over a gentle heat in a medium sized pot whisking constantly until the mixture thickens, pour into the blind baked tart shells, bake for 10-15 mins at 160°C. Set aside to cool completely before removing the tarts from the tins.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department.
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