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Vegansk jordbærtærte opskrift

Vegan strawberry cream pie

A recipe for the traditional Danish 'jordbærtærte', a strawberry cream pie with a shortcrust base, marzipan filling, dark chocolate, vanilla custard cream and fresh strawberries. Make it vegan or not - that is up to you! Will feed at least 8 people.
Antal 8 persons
Forb. tid 1 time
Tilb. tid 20 minutter
Cooling time 2 timer
Udskriv

Equipment

  • Pie tin

Ingredienser
  

Shortcrust base

  • 220 g white flour
  • 50 g sugar
  • 100 g butter cold, vegan option

Marzipan filling

  • 100 g butter vegan option
  • 100 g sugar
  • 180 g marzipan
  • ¼ dl Dryk Pea drink
  • 1 tbsp white flour

Vanilla cream custard

  • ½ liter Dryk Pea drink you can also use our oat drink
  • 5 tbsp cornstarch 45 g
  • 40 g sugar
  • 1 vanilla pod or ¾ tsp pure vanilla seeds
  • 1 dl full fat cream vegan option

Additionally

  • 400 g strawberries fresh and ripe
  • 80 g dark chocolate vegan option

Sådan gør du
 

Shortcrust, marzipan filling and vanilla custard cream

  • Start making your shortcrust by adding flour, sugar and cubes of cold butter in a bowl.
  • Crumble it with your fingers until there are no lumbs of butter left. Add a few tablespoons of water (start with 3) and quickly assemble the dough - don't knead, it just needs to be shaped into a ball.
  • Cover the bowl and place in the fridge for 30 minutes while preparing the marzipan filling and vanilla custard.
  • Whip the marzipan, sugar and butter for the marzipan filling together in a bowl. Add the pea drink and whip until fluffy. Whip in the flour and set aside.
  • Make the vanilla custard cream by halving the vanilla pod and scrabing out the seeds. Mash it with a tablespoon of the sugar.
  • Put the vanilla sugar, the remaining sugar, pea drink and cornstarch in a small pod and whip together.
  • Bring the mixture to a boil under constant whipping and let in boil until it becomes a thick custard - it takes a few minutes.
  • Place the custard in a bowl and put it in the fridge, covered, to cool completely.

Bake and assemble

  • Butter a pie tin and turn the oven on 175 degrees celcius fan.
  • Roll out the cold shortcrust dough between to pieces of baking sheets to a thickness of 3-4 mm.
  • Place it in the buttered pie tin and make sure to press into all sides and edges. Cut off excess dough and stick a few tiny holes with a fork on the bottom and the sides.
  • Distribute the marzipan filling evenly in the pie on top of the crust and bake it for about 18-20 minutes until nicely golden on top.
  • Let the pie cool completely. Then melt the chocolate in a water bath and smear it on top of the cold pie. Let the chocolate set completely.
  • Whip the cold, stiff vanilla custard until airy and soft. Whip the cream into a firm whipped cream and mix it gently in the custard a little at a time.
  • Smear the custard on top of the set dark chocolate and decorate with halved strawberries.