1 sheet of vegan puff pastry
4tbsp plant-based milk
1-2 tbsp coconut sugar
500g Strawberries, sliced in half
1 tub Bonsan Almond Creme
1 can coconut milk (refrigerated, solid part only)
3-4 tbsp Maple syrup
1 tsp vanilla extract
Preheat your oven to 200c.
Roll out the puff pastry on a baking sheet lined with parchment paper. Then roll up the sides inward to create border. Use a fork to prick holes all over the centre (except the border).
Brush the puff pastry with a bit of dairy-free milk and sprinkle over the coconut sugar.
Bake for approx. 20-30 minutes, or until pastry puffs up lightly and turns golden brown. Transfer to a wire rack and let cool completely.
Scoop the solid part of the coconut milk into a large bowl and add the almond creme. Use an electric hand mixer and whip the cream until smooth and fluffy. Add in vanilla and maple syrup to taste.
Store whipped coconut & almond creme in the fridge until serving or use immediately.
Gently spread the coconut cream over the centre of the cooled tart. Top with the sliced strawberries.
Cut into squares and serve.