Uncooked strawberry tart & caramel crunch

For the vanilla cream
– Bring the vegetable milk to a boil with a vanilla pod split in half and 40 g of sugar.
– Whisk the egg yolks with the remaining sugar until the mixture turns white. Add the cornflour.
– Dissolve this mixture with a little hot milk. Mix well, then complete with the rest of the milk. Put the mixture back on a low heat in a clean saucepan while stirring constantly. When the cream starts to thicken, continue for a few more seconds, stop cooking, then let it cool.

For the uncooked crust
– Gently melt the coconut oil.
– Remove from the heat and add the walnut oil.
– Lightly brown oil the nuts in a dry pan.
– In a blender, blend the dry ingredients (oatmeal, almonds and nuts).
– Add the pitted dates, coconut oil and walnut oil mixture, the vanilla seeds and a pinch of salt. Blend.
– Form a ball and spread it in a 24 cm pie tin with a removable base, lightly greased with walnut oil. Spread the dough by hand in the bottom of the tin and at the edges, pressing it in well. Place in the refrigerator before assembling the dish.

To assemble
– Toast the almonds and nuts with the sugar in a dry frying pan. Stir regularly until a golden caramel coating coats the dried fruit. Pour on a board, let cool, then chop it all. Set aside.
– Pour the cold cream over the bottom of the uncooked crust.
– Cut the strawberries in half and cover the tart with strawberries.
– Place in the refrigerator 30 minutes before serving.
– Just before serving, sprinkle the pie with the caramelised crispy topping.

Recipe © C’est ma food

Tip
If your vegetable milk already contains sugar, add only 20 g of sugar to your vegetable egg custard. You can replace walnut oil with macadamia oil, and walnuts with macadamia nuts! These tarts can be made into mini tarts for easy transport.