This recipe is from Violife and is perfect for wowing your guests at a dinner party.
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40 min, plus 120 min setting time in the fridge
1 pack Violife Creamy Original
1 vegan pastry crust
175ml lemon juice
50ml coconut cream
4 tbsp caster sugar
2 tbsp corn starch
1½ tsp agar agar powder
1 tbsp turmeric powder
½ pack strawberries
50g coconut sugar
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.