Strawberries & Cream Tart

Vanilla cream: Whisk together rice malt, cornstarch, lemon zest and salt in a medium saucepan. Add milk to the saucepan, along with coconut oil. Whisk over medium heat until mixture comes to a boil. Let boil 2 minutes until thick. Remove from heat and add vanilla extract.

Strain vanilla cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.

Crust: Lightly grease two 20cm tart tins with melted coconut oil. Mix chia seeds with 3 tablespoons of water. Set aside to become gelatinous.

Combine flour, sugar, baking powder, lemon zest and salt in the bowl of a food processor. Pulse to combine. Add coconut oil, 1/4 cup ice water and chia mixture, process until a dough forms.

Press dough into two tart shells with a removable base. Chill in the fridge for 20 minutes.

Preheat oven to 180C/360F/160C fan forced. Using a fork, prick the bottom of each tart shell. Bake for 20 minutes or until slightly crisp.

Transfer to a wire rack to cool completely before filling.

Gently warm the strawberry jam with 2 tbsp water until melted, brush over the strawberries and leave for 2 minutes to set.  Refrigerate in tins until ready to serve.