EASTER BRUNCH: STRAWBERRY TART

ORIGINAL RECIPE FOUND ON BAKERITA

RECIPE For the crust

  • ¾ cups Medjool dates, pitted, soak in hot water for 10 minutes if they’re not soft

  • 1½ cups roasted hazelnuts

  • 1 teaspoon vanilla extract

  • ½ teaspoon sea salt

For the filling

  • 4 cups chopped fresh strawberries

  • ¼ cup fresh lemon juice

  • Zest of 2 lemons

  • 2½ tablespoons tapioca starch

  • 1 (15 ounces) can full-fat coconut milk

  • 2 teaspoons agar powder

  • 2 teaspoons vanilla extract

STEPS For the crust

  1. In a food processor or blender, combine all of the ingredients for the crust. Pulse for about 1 minute, or until the nuts and dates are broken up and hold together when pressed between your fingertips.

  2. Press the crust into the bottom and up the sides of a greased 9” tart pan with a removable bottom. Set aside while preparing the filling.

For the filling

  1. Add the strawberries, lemon juice, and lemon zest to a food processor or blender. Blend until fully pureed. Add in the tapioca starch and blend again to incorporate.

  2. In a saucepan, combine the coconut milk and agar powder. Bring to a simmer and let simmer until thickened. Add the fruit mixture and bring the mixture to a low boil. Let boil until it’s thickened to the consistency of a loose pudding, stirring frequently, about 5 minutes. It should be thick and glossy.

  3. Remove from the heat, whisk in the vanilla, and pour into your prepared crust.

  4. Place in the refrigerator or freezer to set, about an hour or two. Once firm, garnish with dried flowers, piped coconut cream, fresh berries, or whatever else your heart desires!

  5. Keep stored in the refrigerator for up to a week.