Recipe for Strawberry Hazelnut Tart, Dairy-Free

Start with the dough, as you will sort the strawberries while it is baking. Mix all the ingredients, starting with the flour, then the ground nuts, and finally the sugar, egg, and water. Knead until you get a nice dough; roll it out in a tart pan with the palm of your hand until you achieve a fairly thin dough but not too much. Remember to cover it with parchment paper beforehand to prevent sticking. Bake for 15 minutes at 180°C with convection heat.

While the dough is cooking, prepare the pastry cream traditionally by boiling flavored almond milk in one saucepan and in another saucepan mix the egg yolks, sugar, and flour with one tablespoon of almond milk.

When the mixture is boiling, pour the almost boiling milk into the egg mixture while constantly stirring, in three parts.

Cook again for 1 minute until the cream thickens.

Let cool and in the meantime, clean the strawberries.

Well drain them and then mix with the lemon juice in a bowl, add the sugar, let sit for 15 minutes, then fill the tart base with the cream and place the strawberries on top.

To finish, bake for 5 minutes at 180° in the oven to enhance the flavor of the strawberries. Serve as is if you prefer it warm, and pour a small amount of dark chocolate sauce on top (20 ml of almond milk in which you melt 2 squares of 80% dark chocolate per slice of tart). Enjoy your meal!