草莓純素芝士忌廉撻

草莓純素芝士忌廉撻
30/03/2016 Green Common

12279089_815858451870109_7874924148559845908_n

整色整水 Home Kitchen

Kris Wan

份量: 8-10個

準備時間: 15分鐘

烹飪時間: 30分鐘

難度: 中等

材料:
 
撻皮:
麵粉……1杯
初榨椰子油……1/2杯
龍舌蘭蜜……1/2杯
鹽……1/4茶匙
杏仁粉 [天然良食]……2茶匙
 
餡料:
草莓……17顆
純素芝士忌廉……227克
燕麥奶……110毫升
砂糖…… 約6茶匙
香草精油……1/4茶匙
 
做法:
 
撻皮:
1. 麵粉篩好,加入鹽、杏仁粉、初榨椰子油搓成麵包糠狀態;加入龍舌蘭糖漿拌勻搓合。
2. 撻模抹些油份方便脫模,撻皮平均壓入撻模底及邊緣,用手指壓實。
3. 撻皮放入冰箱冷藏約20分鐘,烤箱預熱180度。
4. 撻皮從冰箱,放進烤箱180度烘烤10-15分鐘!
5. 取出撻皮,待涼後脫模,備用。
 
餡料:
1. 草莓洗淨後瀝乾水份。
2. 用打蛋器打匀純素芝士忌廉,分兩次加入燕麥奶打至幼滑,加入砂糖及香草精油再打至幼滑。
 
組合︰
1. 純素芝士忌廉倒入撻皮內,用蛋糕刮抹平。
2. 放上草莓即可。
3. 冷藏後享用更美味!

整色整水 Home Kitchen

Kris Wan

SERVINGS: 8-10

PREPARATION TIME: 15 min

COOKING TIME: 30 min

DIFFICULTY: Medium

Ingredients:
Tart:
Flour …… 1 cup
Virgin coconut oil …… 1/2 cup
Agave Nectar …… 1/2 cup
Salt …… 1/4 teaspoon
Almond powder [good natural food] …… 2 teaspoons
Filling:
Strawberry …… 17
Vegan cream cheese …… 227 g
Oat milk …… 110 ml
Sugar …… about 6 teaspoons
Vanilla essence …… 1/4 teaspoon
Instructions:
Tart:
1. Sift the flour, add salt, almond flour, extra virgin coconut oil to knead as bread crumbles liked, then adding agave syrup to mix well together.
2. Grease tart mold , pressed the tart paste with your fingers.
3. Put the tart to freeze for about 20 minutes, preheat oven to 180 degrees.
4. Afterward, put the tart in the oven,
bake at 180 degrees  for 10-15 minutes.
5. Remove the tart skin and cool down..
Filling:
1. Wash strawberries and drain.
2. Whisk vegan cream cheese, add oat milk and beat until smooth, add granulated sugar and vanilla essence to beat until smooth.Combination︰
1. Pour cream cheese into tart .
2. Place strawberries on top.
3. Refrigerate it to enjoy is more delicious!

0 Comments

Leave a Reply