Puff pastry tart with strawberries and coconut cream (vegan)

Ingredients

For the tart:

• 1 packet of puff pastry from the refrigerated shelf
• 2 tablespoons of vegetable milk to coat
• 1-2 tablespoons of organic cane sugar (or erythritol if sugar-free) to sprinkle
• 200 g strawberries * halved

Coconut cream*:

• 1 can of full-fat coconut milk (400 ml) well chilled
• 2-3 tablespoons of maple syrup (or agave syrup / powdered sugar)
• 1/2 teaspoon vanilla extract
• 1 packet of cream stabilizer (optional)

Instructions

Bake the tart:

1. Preheat the oven to 200 ° C top / bottom heat (180 ° C convection).
2. Spread the puff pastry on a baking sheet lined with baking paper. Flip the edges inwards about 1 cm and press lightly. Evenly pierce the ground with a fork (except the edges).
3. Then brush the puff pastry with some vegetable milk, sprinkle with the raw cane sugar and bake for about 20-30 minutes until golden brown. Then allow to cool completely.

Coconut cream:

1. Leave a can of coconut milk in the fridge for at least 24 hours.
2. Then carefully open the can (without shaking!) And place the solid portion in a cold mixing bowl.
3. Mix the coconut cream with an electric hand mixer for a short time until creamy. Add vanilla and agave syrup (or other sweetener) and whip up with cream (about 1-2 minutes). Optionally, you can also stir in a packet of cream stabilizer.
4. Store the coconut cream in the refrigerator until consumption or use immediately.

To serve the tarte:

1. Distribute the whipped coconut cream on the cooled tart and top up with strawberries (or other fruits as desired).
2. Cut into pieces and enjoy!