TARTALETA de FRESAS con NATA VEGANA | Living Like A Panda

This Sunday recipe is a #fresasconnata tart with vegetable jelly. It is cool, healthy and easy. It really has no loss, it is very worth trying to do it and share it. It's #singluten by the way. We leave you the step by step and the ingredients: INGREDIENTS: BASE: 65 g of walnuts 175 g of raw almonds 260 g of oatmeal (crushed oat flakes) Pinch of salt Zest of 1 medium lemon 90 ml of coconut oil (any vegetable oil) 120 ml of agave syrup CASHEW CREAM: 200 g of raw cashews 100 ml of rice and coconut milk (any vegetable milk goes well) 60 ml of agave syrup syrup 1 tsp vanilla essence STRAWBERRY COAT: 250 g of fresh strawberries VEGETABLE JELLY: 50 ml of time water 3 g of agar-agar 200 ml of water 40 ml of agave syrup 1 tbsp of frozen RED fruit liquid (thawed) Step by Step: BASE: · We start crushing the almonds and walnuts until we get a kind of flour of dried fruits. Nothing happens if it is not completely crushed, but most of it is. · We transfer it to a large and deep container and add the rest of the ingredients. · Mix well with the help of a fork, and when we have a dough we can already mix with our hands (do not forget to wash them) · Preheat the oven to 180ºC. · We are going to use a circular container about 22 cm in diameter. It will be a removable metal container for the oven since we will put vegetable paper on the base to make it easier. · We put the dough on the mold with vegetable paper and crush with our hands to compact the base. We also lengthen it to the edges and raise the dough about 2-3 cm along the wall of the container, creating a tart. · With a fork, puncture and make a few holes to avoid creating a bubble when baking. · We are going to bake the base for about 15 minutes at 180ºC, but since each oven is a world, watch until the base is golden. CASHEW CREAM: · It has no more science than shredding all the ingredients together. If your mixer is like ours, low power, be patient. You must have a smooth cream. · We remove the base from the oven and put the cream on it, but without covering the edges. STRAWBERRY COAT: · We remove the green part from the strawberries and cut them in half lengthwise. · We are going to place them around and on the cream putting them upside down. · The following strawberry circles are going to be placed upside down but leaning a little on the previous layer. · Until we get to the center and cover all the cream. VEGETABLE JELLY: · In a container, mix the 50 ml of water of the time with the agar-agar and stir well with some rods until it dissolves. We reserve. · In a saucepan we are going to mix the 200 ml of water, the agave and the spoon of frozen red fruit liquid that we have thawed. Use more or less quantity depending on the intensity of red you want to give it. Let's bring it to a boil- · Once it boils, lower the heat and add the agar-agar mixture while continuing to stir. · Let it boil over low heat for at least 2 minutes and remove from the heat. Let it sit for a few minutes but no more than 5 minutes. · We are going to cover the strawberry layer with the gelatin without reaching the edges. · Refrigerate at least 30 minutes. · When you take it out of the fridge, run a knife along the edges to detach them and that it does not break when unmolding it. · This cake gives you about 8 or 10 people, but you can keep it in the fridge for a week or with a small container make half the cake. We hope you liked it! We love to see that they recreate our recipes, so do not hesitate to tag us on facebook or instagram ^^ If you want us to veganize a recipe write us in the comments and we will write it down as an idea for future videos ^^ Don't forget to like if you liked it, subscribe and share. Thank you very much! You can follow us on our social networks: • Instagram: @livinlikeapanda   / livinlikeapanda   • Facebook: Living Like a Panda @livinlikeapanda   / livinglikeapanda   • Twitter: @LivinLikeAPanda   / livinlikeapanda   Email: [email protected]