• YORI

Basil and Strawberry Tart [Lv.intemediate]

Updated: 30 minutes ago

This recipe was created by me as an homage to spring. Basil and strawberries are a match made in gardening heaven and one of the first harbingers of spring. This no-bake cake is light, sweet, a little tart, and most of all fragrant with comforting aromas of strawberries and basil.


In my professional life, I hold a masters degree in social work. However, in my spare time, I turn into a (self-taught) kitchen enthusiast who especially loves all things sweet. I love to explore new cuisines and try, as well as create new recipes. I have a husband, two children, and lots of neighbors who enjoy taste testing my recipes and giving me feedback.


Servings: 10-12 people.

Total Time : 1.5hours.

Cooking Time : 30 minutes

Other Time : Chilling for 1 hour up to overnight

Size of Container : 9-inch springform pan


INGREDIENTS


  • Biscuits

  • Walnuts

  • Coconut Oil, melted

  • Salt

  • Fresh Strawberries, roughly chopped

  • Full Fat Coconut Milk

  • Silken Tofu

  • Sugar

  • Corn Starch

  • Water

  • One Lemon

  • Agar Agar Powder

  • Fresh Basil Leaves

  • Fresh Lemon Juice

  • Elderberry Syrup


COOKER / TOOL

  • Springform Pan


★ TIP ★

Let the LEMONADE JELLO cool a bit before pouring over the CUSTARD FILLING Cake is best chilled overnight and it will slice more neatly if allowed to properly chill.



🥣 DIRECTION


Step 1. Crust


2 cups Biscuits

1/2 cup Walnuts

1/3 cup Coconut oil, melted

A Pinch Salt


1)

Preheat oven to 350℉.


2)

First, combine biscuits and walnuts in a food processor and pulverize them into a fine crumb. Then add melted oil and pulse to combine.


3)

Press this mixture into a 9-inch pan with a removable bottom, or removable sides, and bake for 15 minutes.


4)

Remove from the oven and let cool at room temperature until needed.



Step 2. Custard Filling


1¼ cups Fresh Strawberries, roughly chopped

1¾ cups Full Fat Coconut Milk

1½ cups Silken Tofu

1/2 cup + 2 Tbsp Sugar

2 Tbsp Corn Starch

4 Tbsp Water

Zest One Lemon

1/2 tsp Agar Agar Powder

A Pinch Salt


1)

In a heavy-bottomed and deep pot combine all the ingredients except tofu.


2)

Before adding the cornstarch thin it out with water to prevent clumping then add. When the mixture reaches the boiling stage, have it boiling for at least 2 minutes.


3)

Transfer everything to a blender, add tofu, and blend until smooth. Pour the custard into your prepared crust and allow to set in the fridge before proceeding with the next step.




Step 3. Lemonade Jello


1/2 cup Fresh Basil Leaves

1/4 cup Sugar

3/4 cup Fresh Lemon Juice

1½ cups Water

1/4 cup Elderberry Syrup

1 Tbsp Agar Agar Powder


1)

In a food processor combine basil leaves and sugar. Pulse to make into a sandy paste.


2)

In a heavy-bottomed pan combine all the ingredients and bring to a boil. Allow boiling for at least 2 minutes. Let the mixture chill for 5 minutes.


3)

Pour the chilled mixture over the custard filling.


4)

Let the entire cake set and harden in the fridge before slicing. Overnight is best.


♥︎

ENJOY! Your "Basil and Strawberry Tart"

from Dijana Behremovićdurmić


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@_oventotable_


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