Join me as we make a very interesting creation that is loaded with strawberry flavour. The taste testers all agree that this filling is good, but one taster insisted that this would be super popular in Japan (their home country). In fact, they ate a lot of this tart assembly. For texture, this strawberry filling is a cross between jelly and custard, and is pretty soft.
Others felt it’s good, but gravitated towards other desserts. Here’s part of the reasoning today: I wanted to create a tart that was more accessible. I’m sure you’ve noticed in many of the tarts so far, there are key ingredients used that may make it difficult for you to recreate these at home.
This particular recipe has ease and dietary restrictions at the forefront of the brief. Once you’ve made this once and understand the process, you can use other fruit flavours to change it up.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, FPIES, Vegan
Register
