Dairy-Free Tart is a twist on one of the Desserts I love the most. I started making this version for my friend Daniela, who is allergic to milk. Although, this particular one with strawberry jam would still kill her because she is also allergic to strawberries, but oh well, I’ll make it for her with orange marmalade!
As for the PASTRY, to make the dairy-free tart I chose to make a pastry with margarine rather than Oil-based Pastry because I find it remains more crumbly like the classic TART with JAM.
Then if you want, you can bake the tart in the air fryer or in the oven, or, with the same recipe, you can bake the MICROWAVE TART.
Have I piqued your interest? Will you try it? You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this air fryer soft cake recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 7 oz vegetable margarine
- 1/2 cup sugar
- 1 egg yolk
- 7 oz strawberry jam
Tools
- 1 Pan for tart
Preparation
If you want, you can make your own strawberry jam by cleaning 10 oz of strawberries and 1.8 oz of apple.
Cut them into pieces, then put everything in a pot with 1/2 cup of sugar, and cook for about 40 minutes, then blend and skim the strawberry jam.
Let it cool down.
Put the flour in a mound on the work surface and add the sugar.
Then chop the cold margarine from the fridge and also add the egg yolk.
Knead everything to get a smooth ball.
Roll out the pastry with a rolling pin.
Place the pastry over the tart pan and remove the excess edges.
Prick the base of the tart with the tines of a fork.
Spread the strawberry jam on the base of the tart and spread it with a spoon.
Use the leftover edges of the tart to create decorative strips on the surface.
Finish by creating a border to place around the entire edge of the tart and seal it by pressing with the tines of a fork.
Bake the dairy-free tart in a preheated static oven at 350°F for 30 minutes, or in an air fryer at 340°F for 30 minutes.
Storage
The dairy-free tart can be stored at room temperature for a week.
