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Plant-Based Strawberry & Coconut Tart

Vegan Pie Dough Method
  • Combine dry ingredients, shortening and butter. 
  • Mix with paddle until crumble texture, do not overmix. 
  • Add cold water and mix until just combined. 
  • Divide into 600g disks for 12 inch pie. 
  • Cover in plastic and chill for 4 hours or overnight. 
  • Roll to 4mm and line pie tin. 
  • Trim and shape edges as desired.
Coconut Plant-Based Cake Method
  • Combine all ingredients in mixing bowl. 
  • Mix 2 minutes on low speed, scrape. 
  • Mix 3 minutes on medium speed.
Assembly Method
  • Deposit 650g Coconut Plant Based Cake into prepared pie shell and spread evenly. 
  • Deposit 650g Topfil onto cake base and spread evenly. 
  • Sprinkle with 150g Coconut Streusel. 
  • Bake 325°F for apx 55-60 minutes. 
  • After cooling dust with icing sugar and desiccated coconut.

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