Ingredients
Scale
- 140 g almond flour
- 200 g T55 flour
- 60 g margarine
- 75 g sugar
- 250 g strawberries
- 50 cL soy milk
- 30 g cornstarch
- 75 g brown sugar
- 3 g agar-agar
- 1 handful fresh pineapple sage
- 40 g cornstarch
- 1 teaspoon liquid vanilla extract
- 150 g margarine
Instructions
- Prepare the crust by mixing almond flour, T55 flour, sugar, and margarine in a bowl until crumbly. Gradually add cold water to form dough, then press into a tart pan.
- Pre-bake the crust at 180°C (350°F) for 20 minutes with parchment paper and weights until golden.
- For the custard filling, whisk soy milk, brown sugar, cornstarch, agar-agar, and vanilla in a saucepan over medium heat until thickened. Stir in chopped strawberries and pineapple sage.
- Pour the custard into the cooled crust and refrigerate for at least two hours to set before serving.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 125mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg