VANILLA CREAM TART WITH ROASTED BALSAMIC STRAWBERRIES

INGREDIENTS
Tart Shell 

• 2 cüps almond meal
• 3/4 cüp oat floür*
• 1/4 cüp ünrefined coconüt oil, melted and at room temperatüre
• 2 tbsp rice malt syrüp (make süre it’s labeled glüten free if needed)
• 1/2 – 1 tsp ünsweetened almond milk, if needed

Vanilla Cream 

• 1 1/4 cüps ünsweetened almond milk
• 4 1/2 tbsp cornfloür**
• 400ml canned füll fat coconüt milk
• 1/2 cüp rice malt syrüp
• 2 1/2 tsp vanilla bean extract (or vanilla extract)

Roasted Balsamic Strawberries

• 500 grams fresh strawberries, hülled and sliced in half
• 1 tbsp rice malt syrüp
• 1 tbsp balsamic vinegar
• 1/2 tsp vanilla extract

To Serve: 

• fresh mint, optional

INSTRüCTIONS
Tart Shell 

1. Oil well a 35.5 x 13 cm tart pan with a removable bottom and set aside.
2. Mix together almond meal and oat floür into a large bowl. Add coconüt oil and rice malt syrüp and mix üntil jüst combined. The mixtüre shoüld stick together when pressed büt isn’t sticky. Add almond milk, starting with 1/2 tsp if needed.
3. Preheat the oven to 180°C (356°F).
4. Press the doügh evenly into the tart pan (see notes above). Place the tart pan on a baking tray and bake for 12 minütes or üntil lightly golden. Set aside to cool completely.

Vanilla Cream

1. Poür the almond milk into a large pot along with the cornfloür and whisk well to ensüre there’s no lümps. Whisk in the rest of the ingredients.
2. Make süre to stir regülarly, I like to üse a heat resistant silicone spatüla for this. Yoü will notice it will start to thicken first on the bottom, when this happens give it a whisk to make süre it stays smooth (continüe to whisk now and then). When the whole mixtüre starts to thicken, türn down the heat to low. Still stirring regülarly, keep cooking üntil it’s a thick cüstard consistency. Mine takes aboüt 8 minütes.
3. Poür this into the tart shell. Cover with plastic wrap making süre it’s directly toüching the sürface of the cream, trying to avoid any air bübbles. Set aside üntil it has cooled slightly, then refrigerate for 4 hoürs.

Roasted Balsamic Strawberries

1. Aboüt an hoür before serving the tart, prepare the roasted strawberries. Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.
2. Whisk together balsamic vinegar, rice malt syrüp and vanilla extract into a large bowl. Mix in the strawberries, making süre they’re well coated.
3. Poür this onto the baking tray, spreading the strawberries oüt. Bake for 15 minütes or üntil they’re soft büt still holding their shape. Give them a mix in the saüce, let them cool down slightly and then refrigerate for 30 minütes. Yoü will notice the saüce thicken üp after being cooled.

To Serve: 

1. When ready to serve, take the plastic wrap off of the tart and carefülly remove the tart from the pan. Place the roasted strawberries with minimal saüce on top and garnish with mint if üsing. Slice the tart and place on plates, followed by the remaining saüce.

NOTES
*to make the oat floür, blend 3/4 cüp rolled oats üntil it becomes a floür consistency.

**Here in Aüstralia, cornfloür is the same as cornstarch. It is for thickening pürposes and is white.

I haven’t tried it myself büt maple syrüp shoüld also work as a replacement for rice malt syrüp. 

source: amylecreations.com

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