Strawberry and lemon tart

Place pastry in a tart tin with removable bottom and blind bake for 15-20 minutes. Once baked, set aside to cool.

For the lemon curd, mix the Violife Creamy Original, lemon juice, lemon zest, coconut cream, caster sugar, cornstarch and turmeric powder until no lumps remain.

Place the mixture in a small pot and bring to a slow boil then whisk until mixture starts thickening.

When the curd starts to boil, add the agar agar powder and whisk for an extra minute before removing from heat. Directly pour the curd into the blind-baked pastry and place the tart in the fridge to set for 2 hours.

Cut up strawberries into slices and mix with coconut sugar and decorate the tart with them to serve.