- ½ cup brown rice flour
- ¼ cup buckwheat flour
- ¼ tsp. fine salt
- 2 tbsp. coconut oil, cold
- 2 tbsp. maple syrup
- 1 ½ tbsp. cold water
- 1 cup almond milk
- 1 ½ tbsp. cornstarch
- 1 tbsp rice flour
- 1 tbsp. agave syrup or maple syrup
- Beans from half a vanilla pod (or 1 tsp. vanilla extract)
- 40 g. dark chocolate (preferably sugar free)
- 0.25 kg. (8oz.) strawberries
- Preheat oven to 200°C / 390°F.
- CRUST: In a medium bowl mix together rice flour, buckwheat flour and salt. Using your fingers or a fork crumble in the coconut oil until there are no lumps bigger than a pea. Add in the maple syrup. Stir in cold water until a dough forms. Press the dough out into a small spring form. Bake for approx. 15 minutes – or until the crust is golden brown. Let cool completely – eventually in the fridge.
- CUSTARD: Meanwhile make the custard. Mix everything together in a small pot. Whisk until there are absolutely no lumps of flour or starch left. Warm up the custard over medium-high heat whisking constantly. Once it begins to boil whisk even more vigorously – take it off the heat as soon as it begins to thicken. Pour out onto a plate and let it cool completely.
- Once the crust is cold, chop the chocolate and melt it over a water bath. Pour into the crust and swirl it around until it covers the entire crust (or use a brush).
- When the chocolate has hardened pour the custard into the crust. Half the strawberries and place them close to each other on the custard.
- Serve right away or store covered in the fridge for up to a day.
This makes a small tart – double the recipe for a normal-sized tart.
Thank you, thesmoothielover.com~!