Dessert
Strawberry and Lemon Tart
You will definitely need a second slice! Prepare your own mouthwatering Strawberry and Lemon Tart with Violife Creamy Original!
![prep time]()
Cooking time15 minutes![preparation time]()
Prep time20 minutesDifficultyMedium
![servings]()
Servings8 portions
- 1 pack Violife Creamy Original
- 1 vegan pastry crust
- 175 ml lemon juice
- lemon zest
- 50 ml coconut cream
- 4 tbsp caster sugar
- 2 tbsp corn starch
- 1 ½ tsp agar agar powder
- 1 tbsp turmeric powder (less or more depending on the colour you wish)
- ½ pack whole strawberries
- 50 g coconut sugar
- Lavender to decorate
- Place pastry in a tart tin with removable bottom. Blind bake for 15-20 minutes. Set aside to cool.
- For the lemon curd mix the Violife Creamy Original, lemon juice, zest, coconut cream, caster sugar, corn starch and turmeric powder until no lumps remain. Place in a small pot and bring to a slow boil. Continue whisking, until it starts thickening. When the curd starts to boil, add the agar agar powder, whisk for one extra minute and remove from the stove.
- Directly pour into the blind-baked pastry and place in the fridge to set for 2 hours. Mix strawberries with coconut sugar and set aside to marinade.
- To serve, decorate with the marinated strawberries and sprinkle with lavender.
