Vegan Danish Strawberry Tart - "Jordbærtærte"
This Vegan Danish Strawberry Tart - "Jordbærtærte" is the best summer recipe you will ever have had.
Servings: 8 servings
Ingredients
Short Crust Pastry
- 1 flax egg (2 tbsp grounded flax seed flour + 3 tbsp water)
- 155 g whole wheat spelt flour
- 1 tsp backing powder
- 70 g almond butter
- 80 g date purée (see my recipe)
Mazarin layer
- 150 g almond flour
- 30 g whole wheat spelt flour
- 1 tsp baking powder
- 160 g date purée (see my recipe)
- 50 ml plant milk (or water)
- 55 g almond butter
Chocolate layer
- 80 g dark chocolate (I used 100 %)
Vanilla cream layer
- 145 g cashews (1 cup)
- 145 g dates (1 cup)
- 185 g silken tofu
- 1 tsp vanilla powder (not sugar)
- 1 tsp lemon peel
Strawberry layer
- 300 g fresh strawberries
Instructions
Initial preparations
- Place the cashews in boiled water to allow them to soak up some of the water while you prepare the rest of the cake.
- Make sure you have date purée at hand or follow this recipe. I used about 70 %, so you can make less, if you do not want to have leftover date puré. It can also be bought in stores as date paste, but you would want to add some water to it, as this is usually pure dates.
- Turn on the oven to 175°C / 350℉.
Short crust pastry
- Start by making the flax egg in a bowl and set aside.
- Meanwhile, mix all the dry ingredients in one bowl and set aside.
- Then, add all the wet ingredients to the flax egg and mix until combined.
- Lastly, mix the wet and dry ingredients until a firm pastry has formed. Form into a round shape and use a rolling pin to flatten the pastry. Aim for 26 cm / 10.2 inches in diameter. Once done, place the pastry in the tart form and make sure it is pressed into the sloped sides to give it the beautiful shape once done.
- Let it rest in the fridge while preparing the mazarin layer.
Mazarin layer*
- For the mazarin layer, mix all the wet ingredients in one bowl and dry ingredients in another bowl. Combine both till a thick batter forms.
- Add the mazarin batter to the tart form on top of the crust you have just placed. Make sure to spread it out, so it also runs up along the sides, resembling the way the crust is spread out in the form. (This is to create space for the vanilla cream later)
- Bake the tart at 175℃/350℉ for 20 minutes (or until golden brown). Keep an eye on the tart around the 15 minute mark, as it can depend on your oven.
Chocolate layer
- Once the tart has baked, take it out of the tart form and place it on a baking rack.
- Chop the chocolate and add it on top of the warm tart and allow it to melt. Use a spoon/spatula to even it out if needed.
- Place the cake in the fridge until chocolate has hardened - about 20-30 minutes.
Vanilla cream*
- While the cake cools down, prepare the vanilla cream, by adding all ingredients to a high speed blender and blend until smooth. If the cream has become a bit warm from blending, you can place it in the freezer for 10 minutes or add it to the cake and allow the cake to rest in the fridge for about 15 minutes before decorating it with strawberries.
Strawberry topping
- Wash the strawberries and cut them in halfs.
- Decorate the cake as you wish and enjoy the hard labour with a well-deserved piece of traditional Danish Strawberry Tart full of wholesome ingredients.
- Aim to enjoy the tart the day of making it. The tart is best preserved in the fridge and can be stored here 1-2 days.
Notes
DATE PURÉE
For the date purée see my recipe here. I used about 70 % of the total date purée from this recipe.
*FASTER VERSION
If you are short on time the day of serving the cake, there are a few tips for creating it a bit faster.
Instead of soaking and blending cashews, you can substitute it with cashew butter. The same goes for date purée, which now can be bought in many groceries.
The date paste, mazarin layer and vanilla cream can easily be prepared the day before and stored in the fridge.
Once the cake has been baked and chocolate layer added, place the cake in the freezer instead of fridge.
Did you make this recipe? Mention @cuminandyin or tag #cuminandyin