This Strawberry Tart was mildly sweet, flaky and delicious. And it was quick and easy to make, using fresh strawberries and non-dairy cream cheese.
1 Sheet of plant based puff pastry, thawed
8 oz. container of nondairy cream cheese
2 Tablespoons of sugar free maple syrup, (or according to taste)
1 Tablespoon of vanilla extract
2-3 Cups of fresh strawberries, sliced
-Preheat oven to 400F.
-Use a mixer and beat together the nondairy cream cheese, sugar free maple syrup and vanilla extract until creamy. Add additional sweetener according taste. Set aside.
-Place the thawed puff pastry on a large piece of parchment paper and roll out to make it a little longer then move to a baking sheet. Use a fork to prick all over the center of the pastry. Then cut a 1 inch border around the entire pastry. Brush a little nondairy milk around the 1 inch border.
-Spoon nondairy cream cheese mixture onto the pastry then spread over center except the border. Top generously with sliced strawberries.
-Bake the tart in a preheated oven for 20 minutes until the crust is golden brown. Enjoy!