Preparation
Place short-crust pastry in a greased tin and blind-bake with lentils or beans. Put the baked pastry aside.
Heat water in a small pot and dissolve the sugar in it. Pluck the basil and mint for the herb cream and mix with the dissolved sugar, egg, egg yolk, coconut milk and the dissolved vanilla pudding powder. Boil this mixture at a low heat until it thickens. Take the cream from the oven and puree with a hand-held blender. Finally press it through a fine sieve and allow to cool down in the fridge.
If necessary cut the fruit into slices. Spread on the pre-baked base of the tart and spread on strawberries or fruit and garnish with fresh herb leaves.
Ingredients
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1 pack Wewalka wholemeal-quiche dough, 250g
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40 g fresh basil
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10 g fresh mint leaves
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3 tbsp caster sugar
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3 tbsp water
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1 egg
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1 egg yolk
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250 ml coconut milk
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1 tbsp vanilla pudding powder
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300 g strawberries or mixed berries
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200 g beans or lentils for blind-baking
