6-ingredient Keto Vegan Strawberry Cream Tart 生酮素食士多啤梨忌廉撻
It only needs 6 ingredients! This keto and vegan-friendly strawberry cream tart is so simple and nutritious, no need to mention it is also gluten-free and sugar-free. The baked tart crust is nutty whereas the filling is creamy. You can enjoy it along with the fruity and sweet strawberry aroma as well! 這個食譜只需要6種材料! 這個生酮素食士多啤梨撻非常容易製作且充滿營養，更不用說它亦不含麩質和糖分。焗過的撻皮有很香的堅果味，忌廉餡料很濃厚幼滑，邊吃還邊聞到很甜甜的士多啤梨果香!
Equipment
- Tart Pan 撻模
Ingredients
For tart crust 撻皮製作
- 173 grams walnuts 核桃*Note註 unsalted 無鹽 - 1 1/2 cup
- 50 grams cashews 腰果 unsalted 無鹽- 1/3 cup
- 1 flax egg 亞麻籽素蛋 (2 tablespoons ground flaxseed meal 亞麻籽粉+1/4 cup water 水)
- 1 tablespoon erythritol 赤蘚糖醇
- 2 1/2 tablespoons coconut oil 椰子油 melted 融化狀
For cream filling 忌廉餡料製作
- 152 grams fresh strawberries 新鮮士多啤梨 cored & cut into halves 去葉切半 - 1 cup
- 8.5 ounces canned coconut cream (without water) 罐裝椰子忌廉 (水分不用) room temperature 室溫
- 75 grams cashews 腰果 unsalted & soaked for 4-6 hours 浸泡4-6小時 1/2 cup
- 108 grams powdered erythritol 赤蘚糖醇霜 1/2 cup
- 2 tablespoons coconut oil 椰子油 melted 融化狀
- Fresh strawberries 新鮮士多啤梨 for garnishing 用於裝飾
Instructions
For tart crust 撻皮製作
- In a small bowl mix ground flaxseed meal and water together to make a flaxseed egg. Let sit for about 15 minutes until it becomes a gel-like texture.在一個小碗中，將亞麻籽粉和水混合在一起製成亞麻籽素蛋。靜置約15分鐘，直至它變成凝膠狀質地。
- In a food processor blend walnuts and cashews until they turn into a thick meal. Stop the processor and add the flax egg, erythritol and coconut oil. Blend again to form a sticky dough. It should be sticky enough to be shaped into a crust.用食物處理器或攪拌機將核桃和腰果攪拌至稍黏的粗顆粒狀，暫停攪拌並加入亞麻籽素蛋、赤蘚糖醇和椰子油。再次混合以形成黏性麵團，黏性足以塑型為撻皮。
- Preheat the oven to 180°C (350°F).將烤箱預熱至180°C (350°F)。
- Press the dough into a loose bottom 8-inch pie pan until it fits all corners of the pan. Shape it a little higher than the pie pan.將麵團壓入約8寸的活底撻模，直至麵團均勻分布每一角落，邊緣位置比模具稍高一點。
- Prick the crust with a fork to prevent it from puffing up. Bake for 15 to 18 minutes, until golden brown. Cool it completely before adding filling.用叉在撻皮戳上小孔，以讓它均勻膨脹。烤焗15至18分鐘，直至撻皮呈金黃色。在倒入餡料前需將其完全冷卻。
For cream filling 忌廉餡料製作
- 6. Remove only the coconut cream from the can. You may store the coconut water for a smoothie later. 從罐中取出椰子忌廉部分，椰子水可留起以後製作沙冰/奶昔。
- Drain the soaked cashews and blend them with fresh strawberries in a food processor until the cashews become meal-like. Add the remaining ingredients to blend together until smooth. Pour the mixture into the cooled tart crust and refrigerate for 3 to 4 hours to set.瀝乾浸泡過的腰果，並用食物處理器或攪拌機將它們與新鮮的草莓一起攪拌，直到腰果變成幼細顆粒。加入餘下的材料，繼續攪拌直至成幼滑忌廉狀。將忌廉倒入已冷卻的撻皮中，冷藏3至4個小時凝固。
To Serve 食用
- Put more coconut cream and fresh strawberries or fresh fruits on top of the set tart to serve!在凝固好的撻上加上椰子忌廉和新鮮士多啤梨或新鮮水果配合食用！
Notes
Walnuts were chosen as they are rich in omega-3 fatty acids among plant food, and they are the only tree nut with omega-3 fatty acids! Even so, you may still substitute with other nuts like almonds.
註:
選擇核桃是因為它們是富含omega-3脂肪酸的素食食物，而且它們是唯一含有omega-3脂肪酸的堅果！不過你也可以用杏仁等其他堅果代替。