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Strawberry Lemonade Tarts
Begin by chopping cauliflower into small florets. Place in a large pot with non-dairy milk and simmer until soft. Set aside and let cool. While the cauliflower is simmering, prepare the crust. Measure flour into a large bowl. Slice butter into 1 inch cubes and add to the bowl with the flour. Using your hands, work the butter into the flour. Add the ice cold water, one tablespoon at a time, a. . .
Prep Time: 03:00
Cook Time: 00:15
4 cups cauliflower
1 cup nondairy milk
1/2 cup agave nectar
1 1/2 tbsp arrowroot powder
1 cup lemon juice
zest from three lemons
6 - 8 organic strawberries, cut into thin slices
4 cups whole wheat pastry flour
1 earth balance butter sticks (or cup of any other kind of vegan butter)
6 - 8 tbsp ice cold water
1Begin by chopping cauliflower into small florets. Place in a large pot with non-dairy milk and simmer until soft. Set aside and let cool.
2While the cauliflower is simmering, prepare the crust. Measure flour into a large bowl. Slice butter into 1 inch cubes and add to the bowl with the flour. Using your hands, work the butter into the flour. Add the ice cold water, one tablespoon at a time, alternating between mixing with your hands and adding the water. This prevents you from using too much water. Only use as much water as you need until you have a ball of dough.
3Preheat oven to 350F
4On a floured surface, roll the dough out so it is about 1/4 inch thick. Using the rim of a glass or a round cookie cutter, cut out pieces of the dough. Use a muffin tin to form tart shells by pressing the round dough cut out on the bottom of the tin. Use a spoon or your fingers to make sure it is pressed all the way down. I was able to make 30 tart shells so you will have to repeat this step multiple times unless you have several muffin tins!
5Bake tarts for 15-17 minutes until slightly browned. Remove immediately and let cool completely.
6While the tarts are baking, place the cauliflower mixture into a blender along with remaining custard filling ingredients. Blend on high for 2 minutes until thick and creamy. Place this mixture in the refrigerator to completely cool and thicken.
7Once your filling and tart shells are both cooled you can begin assembling. Using a spoon or tablespoon, scoop the filling into the tart shells. Top with a slice of fresh strawberry. I ended up having a bit of filling leftover; if you do as well I recommend freezing the extra for later use!
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