6 servings
- 300 g (10.60oz) white flour
- 150 g (5.30 oz) veggie margarine, diced
- 2 tablespoons caster sugar
- 4 tablespoons water
- 185 g (6 ½ oz) cane sugar
- 40 g (1.40 oz)white flour
- 45 g veggie (1 ½ oz)margarine
- 250 ml (8.45 oz)soy milk
- 300 g (10.60 oz) strawberry, sliced
- Veggie jam
Place the flour on a clean surface. Make a well in the centre and add the diced margarine and the sugar. Work until homogeneous. Add the water and work until silky. Make the dough into a ball, place it into a bowl and cover with a table cloth. Let it rest in the fridge for 30 minutes.
Meanwhile, prepare the cream in the following way. Mix the cane sugar and the white flour in a bowl. Add the soy milk (mix well!) and, then, the margarine. Let it cook over small heat, stirring continuously, until it starts to boil. Turn off the heat and let it cool.
Bring out the dough from the fridge and roll it on six small tart moulds (previously greased and floured). With a fork, make some little hole in the surface of the tarts. Bake in the preheated oven at 180°C (350°F/ Gas Mark 4) for about 20 minutes. Allow to cool.
Place the cream and, then, the strawberry slices on cooled tarts. Add the jam and let it solidify.
