We went to a Strawberry Festival the other week, and naturally, you buy tons of strawberries! I was back in the kitchen after an almost two-month hiatus (see previous post) and so glad to uncover these 4-inch tart pans from my baking arsenal.
Because I moved to a new area, I spent a lot of time the past few weeks figuring out where to buy my groceries. I discovered a Mother’s Market nearby, and this vegan strawberry Jel seemed interesting to me, so I thought I’d give it a try. I wanted a jello-like consistency and glaze to top off fresh strawberries, that can’t really be acheved with cornstarch, rice flour, agar agar, or tapioca starch. It worked great, and my 5-year-old was able to help me make this simple dessert.
This strawberry tart is fresh, not too sweet, and perfect for a hot and sunny day. I love the crust, too! I intended to make the crust out of graham crackers, but everything I found in the store had honey in them. Animal crackers didn’t and were perfect with what I added in. Hope you make these – they’re delicious!
Preheat the oven to 300 degrees F. In a food processor, process the animal crackers until coarsely ground. Add the dates, melted vegan butter, maple syrup, and salt, processing until ingredients are incorporated and finely ground.
Press equal amounts of the crust mixture into 4 4-inch tart pans. Bake at 300 degrees F for 10 minutes and cool at room temperature, about 15 minutes.
For the vegan strawberry Jel, boil 1 cup water in a small saucepan. When water boils, turn off the heat, pour into a medium mixing bowl, and whisk in Jel powder until incorporated. Set aside for a couple minutes while you pile the strawberries onto the pie crusts.
Pile the sliced strawberries onto the pie crusts, and spoon the Jel mixture evenly over the strawberries. Let cool and set for about an hour in the refrigerator, and garnish with fresh lemon zest, as desired.