Dairy Free Strawberry Tart with Pastry Cream
This beautiful Strawberry Tart has a rich and flavorful pie crust, the creamiest, vanilla bean-infused Pastry Cream, and is topped off with sweet, freshly sliced strawberries. It's hard to believe this delicious tart is dairy free and low sugar too!
Ingredients
Pastry Cream:
- one 13.5 oz can Light Coconut Milk
- 6 Large Egg Yolks
- 55g (5½ tbs) Organic Corn Starch
- 1 tsp Vanilla Paste
- 1 tsp Vanilla Creme-Flavored Stevia Extract
Topping:
- 2 cups Sliced Strawberries
Instructions
For the Pastry Cream: (prepare the day before!)
- In a double boiler over simmering water, whisk together a tiny splash of the coconut milk, the egg yolks, and starch, until smooth. Then, whisk in the rest of the coconut milk.
- Whisk constantly until thickened and pudding-like (it takes me ~13 minutes). Remove from the heat and whisk in the vanilla paste and stevia extract.
- Let cool to room temperature, whisking occasionally. Cover and refrigerate overnight.
Crust:
- Preheat your oven to 350 degrees Fahrenheit.
- Thaw the pie crust at room temp for ~20 minutes, or until slightly softened (if you unroll it cold, it will tear). Unroll the pie crust over an ungreased nonstick 9" tart pan. Press the pie crust into the pan and along the pan walls, tearing off any excess crust. Lay a sheet of parchment paper on top of the crust and place pie weights on top. Bake for ~13 minutes, remove the pie weights, then blind bake until golden brown (~8 minutes). Let cool completely.
- Scoop the pastry cream into the cooled tart.
Topping:
- Arrange the sliced strawberries over the pastry cream filling. Slice and serve!