Strawberry ‘Cream’ Tart

Strawberry 'Cream' Tart Recipe - Vegetarian Dessert

| Servings: 8 |

Vegetarian diet

Introduction

This Strawberry ‘Cream’ Tart is a delicious and refreshing dessert that is perfect for any occasion. The combination of a flaky crust, creamy tofu filling, and fresh strawberries makes for a delightful treat that is sure to impress your guests.

History

This recipe is a vegan twist on the classic strawberry cream tart. By using silken tofu as a base for the creamy filling, this dessert becomes dairy-free and lower in calories. The addition of fresh berries and strawberry preserves adds a burst of flavor and sweetness that complements the tofu perfectly.

Ingredients

1 cup all-purpose flour
0.13 tsp salt
0.25 cup chilled margarine, cut into small pieces
3 tbsp cold water
1.5 cup pressed and drained silken tofu
0.5 cup sugar or other sweetener
1 tsp vanilla extract
1 tbsp safflower oil
2 cup sliced fresh strawberries or other fresh berries
0.5 cup fruit-sweetened strawberry preserves

How to prepare

Preheat the oven to 375°F (191°C).
In a food processor, combine the flour and salt and pulse to mix.
Add the margarine and process until the mixture resembles coarse crumbs.
With the machine running, add water 1 tbsp at a time and process until the dough forms a ball.
Turn the dough out onto a lightly floured work surface.
Using a rolling pin, roll the dough into a 10-inch circle.
Line a 9-inch tart pan with the dough.
Prick the bottom of the pastry several times with a fork.
Bake until just lightly browned, about 10 minutes.
Remove the crust from the oven and set it aside.
Reduce the oven temperature to 350°F (177°C).
In the same food processor, combine the tofu, sugar, and vanilla and process until well blended.
Pour the mixture into the baked crust.
Bake until the tofu mixture is set, about 30 minutes.
Remove the pie from the oven and let it cool on a wire rack.
To serve, arrange strawberry slices on top of the pie in a circular pattern until the entire surface is covered.
Purée the preserves in a blender or food processor and brush it over the strawberries.
Chill the pie for at least 1 hour before cutting it into wedges and serving.

Variations

Try using different types of berries such as blueberries, raspberries, or blackberries.
Add a sprinkle of lemon zest to the tofu filling for a citrusy twist.

Cooking Tips & Tricks

Make sure to press and drain the silken tofu well to remove excess moisture and ensure a creamy texture.

- Be sure to chill the margarine before using it in the crust to achieve a flaky pastry.

- Brushing the strawberry preserves over the sliced berries adds a glossy finish and helps to hold the fruit in place.

Serving Suggestions

Serve this tart with a dollop of coconut whipped cream or a scoop of dairy-free ice cream for an extra special treat.

Cooking Techniques

Pressing and draining the silken tofu helps to achieve a creamy texture for the filling.

- Blind baking the crust before adding the filling ensures a crisp and flaky pastry.

Ingredient Substitutions

You can use butter instead of margarine in the crust.

- Agave nectar or maple syrup can be used as a sweetener instead of sugar.

Make Ahead Tips

This tart can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the tart with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

This tart pairs well with a glass of sparkling wine or a cup of herbal tea.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. To reheat, place the tart in a preheated oven at 350°F (177°C) for 10 minutes.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This recipe is a good source of Vitamin C and Vitamin K.

Alergens

This recipe contains wheat and soy.

Summary

This Strawberry ‘Cream’ Tart is a light and refreshing dessert that is lower in calories and dairy-free. It is a good source of carbohydrates, fats, proteins, and vitamins.

Summary

This Strawberry ‘Cream’ Tart is a delightful dessert that is perfect for any occasion. With a flaky crust, creamy tofu filling, and fresh berries, this tart is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a warm summer day, and my dear friend Margaret had invited me over for tea in her beautiful garden. As we sat sipping our tea and nibbling on delicate scones, Margaret suddenly disappeared into her kitchen, only to return moments later with a stunning Strawberry ‘Cream’ Tart.

I was mesmerized by the sight of the tart – the vibrant red strawberries glistened in the sunlight, and the rich cream filling peeked out from beneath the layers of fruit. Margaret beamed with pride as she presented the tart to me, explaining that it was a family recipe passed down through generations. She insisted that I try a slice, and as soon as I took my first bite, I knew that I had to learn how to make it myself.

Margaret graciously agreed to teach me the recipe, and over the course of the afternoon, she guided me through each step with patience and care. I watched as she expertly rolled out the buttery crust, whipped the cream to perfection, and arranged the strawberries in a beautiful pattern on top. It was a labor of love, and I could sense the pride she took in sharing her family’s recipe with me.

As the tart baked in the oven, the sweet aroma of strawberries and butter wafted through Margaret’s kitchen, filling me with a sense of nostalgia and comfort. When the tart emerged golden and glistening, we let it cool before slicing into it and savoring each bite. The strawberries were juicy and sweet, the cream velvety and smooth – it was a taste of pure happiness.

From that day on, the Strawberry ‘Cream’ Tart became a staple in my own kitchen. I made it for family gatherings, special occasions, and lazy Sunday afternoons. Each time I rolled out the crust, whipped the cream, and arranged the strawberries just so, I felt connected to Margaret and her family, to the generations of women who had lovingly prepared this tart before me.

Over the years, I added my own twist to the recipe, experimenting with different flavors and textures. I swapped out the cream for a lighter yogurt filling, added a hint of lemon zest to the crust, and even tried a drizzle of balsamic glaze on top. But no matter how I tweaked the recipe, the essence of the tart remained the same – a celebration of summer’s bounty, a tribute to friendship and tradition.

As I grew older, I passed the recipe down to my own children and grandchildren, sharing the story of how I learned to make the Strawberry ‘Cream’ Tart from Margaret on that warm summer day. I watched with delight as they rolled out the crust, whipped the cream, and arranged the strawberries with care, carrying on the tradition with love and reverence.

And now, as I sit in my own kitchen, preparing the Strawberry ‘Cream’ Tart for yet another gathering of family and friends, I am filled with gratitude for the recipe that brought me so much joy and connection over the years. It is more than just a dessert – it is a symbol of love, of memories shared, of the simple pleasures that bring us together.

So as I slice into the tart, revealing the layers of buttery crust, creamy filling, and luscious strawberries, I say a silent thank you to Margaret, to the generations of women who came before me, and to the simple joy of discovering a new recipe on a warm summer day.