I really enjoyed cooking my vegan and gluten free strawberry tart recipe it was so much fun and looked fabulous served up on a plate.
With my easy step-by-step picture recipe you too can make this wonderful gluten free and vegan treat.
I use a brown rice biscuit base and fill the tart with a moist strawberry cake mixture topped with thick vanilla icing, glazed cherries and angelica.
Ingredients for Vegan Strawberry Tart Recipe
2 oz White Rice Flour
1oz Fine Cornmeal Flour (fine polenta)
2oz Ground Rice
2oz Ground Almonds
1oz Soya Flour
1 tsp Baking Powder
1/2 tsp Bi Carbonate of Soda
2 + 1/2 oz Light Brown Sugar
2 tsp Vanilla Essence
2oz Sunflower Margarine
400g Tin Strawberries
Chef Jeenas Gluten Free Biscuit Dough
How to make a Vegan Gluten Free Strawberry Tart
2 oz White Rice Flour
1oz Fine Cornmeal Flour (fine polenta)
2oz Ground Rice
2oz Ground Almonds
1oz Soya Flour
1 tsp Baking Powder
1/2 tsp Bi Carbonate of Soda
2 + 1/2 oz Light Brown Sugar
2 tsp Vanilla Essence
2oz Sunflower Margarine
400g Tin Strawberries
Chef Jeenas Gluten Free Biscuit Dough
How to make a Vegan Gluten Free Strawberry Tart
Mix together rice flour, corn flour, ground rice, ground almonds, soya flour, baking powder and bi carb.
Add light brown sugar, mix well.
Add margarine and mix or rub together using your fingers.
Add light brown sugar, mix well.
Add margarine and mix or rub together using your fingers.
Drain the strawberries and keep the juices from the tin to the side.
Add the strawberries and vanilla essence.
Mix well.
Add strawberry syrup, mix very well.
Add the strawberries and vanilla essence.
Mix well.
Add strawberry syrup, mix very well.
Mix well.
Take the biscuit pastry and line a greased and floured flan tin with it.
Press the dough with your fingers and spread it to cover the flan tin base.
Use your fingers to make all of the sides of the tin even.
Bake in a hot oven at 200C for 7-8 minutes.
Press the dough with your fingers and spread it to cover the flan tin base.
Use your fingers to make all of the sides of the tin even.
Bake in a hot oven at 200C for 7-8 minutes.
Pour the strawberry cake mixture into the flan tin.
Spread evenly with the back of a spoon.
Cook at 180-200C (depending on the heat of your oven) for 60 minutes or until a skewer comes out clean.
Spread evenly with the back of a spoon.
Cook at 180-200C (depending on the heat of your oven) for 60 minutes or until a skewer comes out clean.
Leave the strawberry tart to cool in the flan tin for a while. This is prevent the tart crumbling whilst still hot.
Place the tart onto a cooling rack to finish off cooling down completely.
Mix sieved powdered sugar with a few drops of vanilla essence and small drops of cold water to form a thick icing paste.
Spread on top of the cooled down strawberry tart.
Place glazed cherries and angelica on top of the iced tart.
Mix sieved powdered sugar with a few drops of vanilla essence and small drops of cold water to form a thick icing paste.
Spread on top of the cooled down strawberry tart.
Place glazed cherries and angelica on top of the iced tart.
Leave to set then slice and serve.
For more vegan recipes see my vegan recipes index page or for more gluten free recipes see my gluten free recipes index page.
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