Strawberry tart {vegan}
PLV… c’est le doux sigle pour Protéines de Lait de Vache… mais pourquoi ce petit mot jeté comme une bouteille à la mer, me direz-vous (or not !) ?! Mini-Mademoiselle y est allergique, alors je mange sans, pour elle, pour qu’elle se sente mieux. Donc plus aucunes protéines de lait de vache (y compris bœuf et veau), mais aussi de chèvre et de brebis et ça jusqu’au 1 an de Mini-Mademoiselle. Anyway, une nouvelle façon de manger arrive chez nous, pour mon plus grand plaisir, moi qui adore découvrir de nouveaux horizons et relever de nouveaux défis ! Finally, there it is, vous verrez quand même passer des recettes avec lait sur le blog (which dates before the discovery of the allergy), But you will also discover a new "milk" section and a little more vegan recipes.
Anyway, Let's go back to our strawberry pie. What more can you say that it is the season, that it is really good and that I find that there is nothing better than raw strawberries (Yes I find it a sin to cook strawberries !) ! You will tell me, this time, I could have put eggs in this pie, Yes but I didn't want to do things by halves ! I wanted to offer you a vegan version of the strawberry pie, the same that we find in the pastry chef (Finally….presque !).
- 600 g strawberries (Here of the Gariguette)
- Icing sugar
- FOR THE DOUGH
- 125 g of flour
- 75 g ground almonds
- 2 c. to s. almond puree
- 75 g cane sugar
- 3 c. to s. vegetable milk
- FOR THE PASTRY CREAM
- 40 cl of almond cream (almond kitchen)
- 2 c. to s. rice cream curved (cooked flour)
- 30 g whole cane sugar
- 1 pinch of vanilla powder
- Prepare the dough by mixing together, by hand or in the pastry processor all the ingredients. Form a beautiful ball, film and book cool 30 minutes.
- Prepare the vegan pastry cream, By heating the almond cream in a saucepan with the sugar and the vanilla. Once the mixture is small to boil, turn down the heat, Add the rice cream and whip the preparation until thickened. Pour the pastry cream into a bowl, Film in contact and let cool in the fridge completely.
- Preheat the oven to 200°.
- Roll out the dough on 4 mm thick on a sheet of parchment paper and rush it in a pie pan. Cut the excess dough and prick it with a fork. Blind-bake the dough (Cover with another sheet of parchment paper and dry beans) pendant 20 minutes. Remove the parchment sheet and the bean above and continue cooking 5 minutes. Take out the dough, Place it on a rack and let cool.
- Garnish the cooked pie bottom with the pastry cream then add the strawberries over.
- Sprinkle with a little icing sugar before serving.
Keep cool if you haven't devoured it in full !
Emilie
LadyMilonguera
19.5.14I would make it my 4 hours of your pie !
Emilie
21.5.14Merci 😀
Green Echoes ❀ Natasha
19.5.14Bonjour! Thank you for this nice recipe that seems simple to make and delicious. I would love to try it, Especially since I have almost all the ingredients on hand… Apart from almond cream. Is it possible to replace it with something else or do it from almonds/ almond powder? I don't know what it looks like at all… Thank you in advance for your advice!
Emilie
21.5.14Thank you Natasha ! Almond cream is a little thicker almond milk but you can replace it with another vegetable cream like that of oat, rice or soy for example.
Annie cb
19.5.14I have known that the allergy to the POS my last was also allergic and it is also because of this that I came to cook more and more because I was tired of deciphering all the labels! I made them macaroons and financiers (butter) to have a calcium intake thanks to the almonds, The beautiful excuse! I breastfed it to her 9 month, I had to stop at that time.
This pie is just sublime! Bravo!
Kisses
Emilie
21.5.14How I understand you… Mini-Mademoiselle is still breastfed but it is true that to cook everything house is a real asset !
Thank you for your compliments Annie. Kisses
Sonia
19.5.14"Without" often is much better and this magnificent pie demonstrates it!
Emilie
21.5.14Oh yeah !!! Thank you very much Sonia ^- ^
ptitecuisinedepauline
19.5.14Too pretty this pie!
Emilie
21.5.14Thank you Pauline 😀
And
19.5.14Mini Mademoiselle is lucky to have such a caring mother!!
Very nice tart!!
Emilie
21.5.14^-^ Thank you in… I think yes !
BoopCook
19.5.14very beautiful very greedy =)
Emilie
21.5.14Thank you miss 😉
Louise
19.5.14It makes you want anyway, This vegan pie !
Emilie
21.5.14Delighted that she makes you want to be devoured ! Thank you Louise !
Juliette
19.5.14I agree with you, I love the flavor too much, the crunch and the texture of raw strawberries to be able to cook them ! A sacrilege !
Beautiful little pie in VG version but very gourmet
Good evening
Emilie
21.5.14Oh yes… I am happy not to be the only one !!!
Thank you Juliet for your compliments 🙂
lydia
21.5.14Very greedy ! I adore
Emilie
21.5.14Thank you Lydie ^-^
Alexandras - With both delights
21.5.14A light and seasonal recipe !! It really makes you want 🙂
Emilie
23.5.14merciiii !
Eva-Mona
21.5.14I really want to taste it, I think I will try your recipe !
Emilie
23.5.14Thank you Eva-Mona, You will give us news !
Caro / Delightson
23.5.14She looks terribly delicious !!
Emilie
23.5.14Thank you my dear ^-^
ignoble
30.5.14it looks yummy!
Lili
2.6.14Waouuuu what tart of diiiiiingue !!!!!!!!! I adore !!! Thank you for this great recipe ! <3
Emilie
2.6.14Oh thank you very much lili ^- ^
Audrey
2.6.14Oh it is beautiful this pie, What does she want to want 😀 !!! Do you think we can cover the strawberries of an agar-agar/strawberry syrup mixture to give it the same air as those in the pastry chef ? In any case, I go at this step at Biocoop, Yum !
Emilie
2.6.14Oh yes it's a great idea !!! Thank you Audrey for your little word !
Before la Fourmi
19.6.14Vegan or not this pie is very pretty and well appetizing with a nice almond scent! If that tempts you, This pie would be welcome to the 56th KKVKVK on the theme of the strawberry! (ow.ly/xaO4v)
Very nice day!
Katia
20.6.14Humm what a delicious pie!
Mega
17.3.15She looks super good this pie, I would like to do it for a friend's birthday, It’s for how many people?
Emilie
18.3.15Oh yes it is 😉 It's for a classic pie dish so I would say 8 people.
Christina
21.5.15Is it possible to make rice flour with the pie with rice flour? I have full almond puree, What is the difference with white almond puree ?
Emilie
21.5.15Yes No problem ! No major difference, on the full puree, It’s the whole almond with the skin that is crushed !
christina
24.5.15You can do the dough of the pie with rice flour?
Emilie
26.5.15I think yes, Or with a gluten -free mixture
Chloé
14.6.15Wonderful recipe ! Can I replace the rice cream with something else ? I'm almost sure I don't find them ? =(
Emilie
16.6.15Yes by almond or coconut cream it will be perfect !
aim
17.6.16Je l’ai testée et je n’ai jamais rien gouté d’aussi bon ! Et en plus elle est vegan… merci merci merci !