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The spring is right around the corner and fresh fruit is easily assessable. It would be difficult for me to not make something specular with the fresh strawberry. I love the crisp, sweet, and buttery flavor from pate sucree follow by delicious fruity strawberry confit and a combination of whipped vanilla bean cream cheese filling. Recipe Video Time : 60 Minutes Yield: 6-8 3in by 3in tart ring or 1 9in tart ring Pate Surecree GRAM MATRIC INGREDINETS 215 g 1 C + 3 Tbsp. All purpose flour 50 g 1/2 C Powdered sugar 2 g 1 Tps. Salt 15 ml 2 Tbsp. Ice cold water 113g 1/2 C Cold vegan butter Strawberry Confit GRAM MATRIC INGREDINETS 280 g 2 C Frozen Strawberry 50 g 1/4 C Cane sugar 15 ml 1 Tbsp. Lemon Juice 12 g 4-5 Strips Lemon peal or 1 Tbsp. lemon zest 2 g 1/2 tps Agar Agar or 1 Tbsp. of cornstarch 10ml 2 tps. Room temp. water or 2 tbsp. (30 ml) of water if you are using cornstarch Cream cheese whipped cream GRAM MATRIC INGREDINETS 134 g 3/4 C Vegan Cream Cheese 366 g 1 1/2 C Coconut cream “Remember to use just the cream, please read the description for more information.” 60 ml 1/4 C None dairy creamer “You can easily replace this with none dairy milk or even coconut liquids that you will find in the can.” 13 g 2 Tbsp Powdered sugar 30 ml 2 Tbsp Maple syrup “Can add extra 2 tablespoons of powdered sugar to skip the maple syrup.” 1g 1/2 tps. Vanilla bean powder or you can replaced this with 1 tps on vanilla extract More recipe: http://justsimplistickitchen.com Full recipe: http://justsimplistickitchen.com/reci... Instagram: / just_simplistic