250 g(1 cup) your favourite plant-based milk, I use unsweetened soy milk
50 g(¼ cup) white granulated sugar
30 g(¼ cup) cornstarch, also known as cornflour in the UK
30 g(2 tabelspoons ) vegan margarine
120 g(½ cup)pure pistachio paste, stirred until smooth
1drop green food coloring, optional
almond extract to taste, optional
375 g(1 ½ cup) Ambiante non dairy topping from Puratos, or your favourite sturdy vegan whipped cream
300 g to 400 g (1 ½ to 2 cups)whole fresh strawberries
Make a half recipe (about 400g) of pâte sucrée, or enough of your favourite sturdy tart dough to line a 9-inch fluted tart tin and refrigerate until cold and firm.
On a lightly floured surface, roll out the dough to a ⅙ inch (4 mm) even thickness.
Drape the dough over the tart tin, press the dough into each corner and sides. Cut dough overhand by rolling your rolling pin over the sharp edge of your tart tin. Prick the bottom of the tart with a fork and freeze the tart shell for 30 minutes, or until very firm to the touch.
Preheat your oven 350°F (180°C) and blind bake the tart shell using your favorite method for approximately 20 minutes. The tart shell should be completely cooked and slightly golden on the edges and on the bottom.
Let the tart shell cool at room temperature until it is not warm anymore to the touch. Brush a layer of melted cocoa butter on the inside of the tart shell to prevent it from going soggy . Set the tart shell aside for later.
Pistachio diplomat cream
In a small to medium-sized saucepan, dry whisk the sugar and cornstarch, until completely smooth.
Slowly pour a quarter of the plant-based milk over the sugar and cornstarch mix while whisking until smooth, then add the rest of the milk.
Bring the mixture to a boil over medium heat while whisking constantly. Check the sides and bottom of your pan with a silicone spatula from time to time to stop scorching from happening. Once it starts to boil, cook for an additional 1 to 2 minutes, or until the preparation has thickened and large bubbles start appearing. Remove the saucepan from the heat and while still hot, whisk in the margarine and pistachio paste until homogenous.
Transfer the cream onto a shallow dish and cover with plastic wrap so that it is in direct contact with the cream to prevent it from getting a skin. Refrigerate until cold, approximately 1 hour.
When the pastry cream is cold, transfer it to a large bowl and loosen it by mixing it with either a whisk or a spatula until it becomes creamy again.
Using a mixer, whip up the Ambiante non-dairy topping on medium speed until you reach medium-firm peaks. Do not overwhip.
With a silicone spatula, fold in the ambiante non-dairy topping into the pastry cream. Optional, add a drop of food coloring to reach your desired color and adjust the taste by adding almond essence.
Transfer the pistachio diplomat cream into a pastry bag with a large star pastry tip (Atecco 845) and fill the tart tin halfway with cream.
Clean and de-stem the strawberries. Place strawberry halves in a herringbone pattern all around the perimeter of the tart. In the middle of the tart, pipe 2-layer rosettes with the leftover cream and place quartered strawberries in between the rosettes. Place pistachioes and mint tops in between the strawberries.
Refrigerate the tart until ready to eat. Enjoy!
This tart is best eaten the same day it is made as it will become soggy. You could make the diplomat cream and tart shell a day before and assemble the tart the next day.
Vegan Strawberry and Pistachio Tart Recipe https://berrybaker.com/strawberry-pistachio-dipomat-tart/ August 22, 2021