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Strawberry & Pistachio Tart

  • 1 vegan organic pastry pack (without butter)
  • 400g strawberries (organic if poss)
  • 1 vegan custard preparation package 
  • 200ml of soy or almond milk 
  • 1/2 c.c. agar agar 
  • 50g of pistachios to decorate 
  • 30g of brown sugar 
  • 1/2 c.c. virgin coconut oil 
  • Coconut sugar 

  • 30 (10 + 20) minutes at 175 ° C

*Please note: This recipe has been translated from the original which is in French*

  • In a saucepan, pour in the custard bag, agar agar and milk. Gently heat, stirring constantly, until boiling.
  • Put the mixture into a bowl and add the brown sugar and pistachios (pre-mixed in a blender), mix well and let cool.
  • Preheat oven to 175 ° C.
  • Grease a pie plate from 23 to 25 cm in diameter and remove the pastry.
  • Using the tip of a fork, make small holes.
  • Add a round of parchment paper, lay a good handful of dried fruit and bake for 10 minutes.
  • Remove the dish from the oven, remove the pulses and the parchment paper and put in the oven for 15 to 20 minutes. Watch carefully.
  • When the pastry is ready, spread coconut oil over the entire surface (except the edges). Let cool.
  • Wash the strawberries and cut them in half as shown in the photo above.
  • Spread the pistachio across the bottom of the pie and put the half strawberries, upside down, starting from the outside to the inside, overlapping them on each row.
  • Use the coconut sugar and pistachio shavings to top.
  • Enjoy! Pie is best eaten the same time.

- Recipe by Bidule & Cocotte -