Strawberry and Almond Creme Tart

The crust for this recipe was adapted from a pie crust in The Joy of Vegan Baking, which is an awesome resource for vegan dessert recipes. I used a 9 inch tart pan for the recipe. Its very simple and easy to make, but the almonds and rosewater make an impressive combination.






Ingredients:

16 oz strawberries, hulled and sliced
2 tablespoons sugar
2 tablespoons rosewater

1/2 cup vegan butter (I used Earth Balance)
1/4 cup powdered (confectioner's) sugar
1 cup all-purpose flour
1/2 tsp almond extract

1 cup blanched almonds (sliced or slivered is fine)
1/2 cup water
2 tablespoons maple syrup
2 tablespoons sugar
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
pinch salt

1/4 cup toasted slivered almonds, optional


Preheat the oven to 350 degrees. Mix the strawberries with the rosewater and 2 tablespoons of the sugar, and set them aside while you make the crust.

Spray or lightly grease your tart pan. In a mixing bowl, cream together the Earth Balance and powdered sugar with an electric hand mixer until fluffy. Add the flour and almond extract and mix until just blended and the dough has started to form - small lumps are fine. Press into the bottom of the tart pan, pushing out from the center so that it is spread about halfway up the sides of the pan. Bake for 18-20 minutes, until very lightly browned. Remove from oven and allow to cool while you make the almond creme.

In a food processor, grind the almonds with the water until blended. Add the maple syrup, sugar, oil, vanilla and almond extracts, and salt. Blend until well mixed and creamy. Put the almond creme in the fridge to allow it to set a bit- at least 15 minutes.

Once the pie crust is completely cool, spread the almond creme into the crust. Top with strawberries, and, if you want, the toasted slivered almonds.

Serves: 6-8