23 May, 2016
Egg & Dairy Free Diabetic Friendly Strawberry Tart
Egg and Dairy Free Diabetic Friendly Strawberry Tart
Serves:8-12 people
Pastry Ingredients:
- 1 cup plain flour
- 1/4 cup wholemeal plain flour
- 1/4 cup almond milk
- 3 tablespoons canola oil
- Pinch Salt
Filling Ingredients:
- 250g strawberry, fresh or frozen
- 1 punnet fresh strawberries
- 1 cup water
- 1/4 cup xylitol
- 2 tablespoons corn flour
- Red food colouring
Method:
- Preheat your oven to 220 degrees Celsius and prepare a tart tin by well spraying with cooking spray
- To prepare the pastry mix the flours with the salt and create a well in the middle
- Mix together the milk and oil the pour into the well in the flour
- Combine with a butter knife until a dough ball forms
- Turn the dough onto a lightly floured surface and slightly flatten the dough
- Place the dough between 2 pieces of baking paper and rough dough into a circle large enough to cover the base and sides of your tart tine
- Remove the top layer of baking paper and then gently flip the rolled pastry into the prepared tin and press the pastry into the corner
- Cut off any excess pastry from the top, and if necessary use this to patch any holes created in the pastry base
- Using the tip of a fork pierce the pastry all over, base and sides, of the prepared pastry and then bake in the preheated oven for 10-12 minutes or until golden.
- To prepare the filling, place the 250g of fresh or frozen strawberries into a food processor with the water and blend until smooth
- Pour this mixture into a small saucepan, add in the xylitol and the corn flour and whisk until well combined
- Bring the strawberry mixture to the boil and then simmer over a medium heat for about 5 minutes
- If you prefer a strawberry red colour gradually add in red colouring one drop at a time until you get your desired colout
- Cool this mixture to room temperature
- Cut the fresh strawberries into even sized wedges and then stir through the filling mixture
- Pour the filling into the tart shell and put in the fridge to chill for a minimum of 4 hours but preferably overnight.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is not freezer friendly
- You are able to add up 3 additional punnets of fresh chopped strawberries for a fuller and fresher pie, one punnet has been used in the picture
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.