The strawberry season is beginning again. Time for a tartelette aux fraises. This may seem hard but it is not at all. The tartelette is done very quick.
Extra supplies needed: a springform of 12 cm or two of them. You can use a bigger one as well but you have to adjust the amounts.
For 2 tartelettes
For the crust:
– 300g oat flour
– 120g butter. I used plant-based butter but other butter works as well.
– 5 tablespoons agave syrup
– 2 animal-friendly eggs
For the filling:
– 300ml soy milk
– 2 tablespoons oat flour
– 8g vanilla sugar
– 1 tablespoon agar agar
Preheat the oven to 180°C/ 356°F.
Mix the oat flour with the agave syrup and butter for the crust. Knead it until it becomes dough. Mix the eggs through it and make cake dough of it.
Grease the springform(s). Add the crust dough to the form(s) and make cake flour and edges. Bake the crust for 20 minutes on 180°C.
Cook on low fire the filling: add the soy milk, oat flour, vanilla sugar and agar agar to a small pan. Keep on stirring until it becomes porridge and the lumps are out. It takes around 5 minutes.
Halve the strawberries.
Add the filling to the crust and put the strawberries on top.
