To prepare flan must prepare two main components: the dough and filling.
For the tart dough, you need:
85g of pecans, crushed
20g flaked coconut, unsweetened
For the filling, you must:
300g fresh strawberries
200g coconut oil BIO Republic
140g cashew nuts, broken or crushed
a pinch of salt
1 teaspoon vanilla extract ¼ teaspoon vanilla seeds
How to prepare?
Put pecans in food processor and grinds them, and then add coconut flakes. You get a slightly sticky dough. Put the dough into a cake with a diameter of 22-23cm and height 2cm and presses it with the back of a wooden spoon on the bottom and sides of the dish. So get crust or dough.
Coconut oil has the consistency of butter when held at temperatures up to 25 degrees Celsius and is liquid above that temperature. For the recipe that you propose now, if you stored in the refrigerator, leave it a few hours at room temperature until it becomes liquid, or melt it in a bain marie-if you hurry. Put cashew nuts in robot and grinds them, then add honey, coconut oil, salt and vanilla. And so you got the cream.
Pour cream over crust spread it evenly. Yes tart in the fridge for an hour, until the cream hardens. Wash strawberries and drain them well water – I wipe them gently with a paper towel to make sure they are thoroughly cured – then put them on top of the cream. After you tart garnish, if you have patience, leave it for an hour in the refrigerator before a serve.
Crispy consistency of leaf fits in nicely with the cream that melts in your mouth. It’s a light and refreshing dessert that you can sweeten any summer day!