Strawberry Tart

To make the crust combine in a large bowl, both types of flour, 3 tablespoons of the sugar, flaxseed meal, pinch of salt and whisk to combine.

Now, add vegan butter (or olive oil) to the flour mixture and work in with your fingertips until a coarse meal forms.

Using a fork to slowly stir in the ice-cold water to form a dough (use as much as necessary). Knead the dough briefly until it comes together. Shape the dough to a round shape with your hands, cover with cling film and let it sit in the fridge for at least 15 minutes.

For the filling, place the strawberries in a medium-sized bowl. Cover the strawberries with the sugar, cornstarch and lime juice and toss to combine.

Preheat oven to 400 deg F. Place a large sheet of parchment paper on a work surface; sprinkle it with flour. Place the dough ball in the middle of the parchment paper and using a rolling pin, roll it out.

Transfer to an oven friendly baking tray.

Now, with a spoon add the strawberries to the centre of the dough and top with almond chips (optional), add some leftover juices too. Fold over 1- 2 inches of the edge of the dough, partly covering the strawberries and tucking everything neatly in.

Sprinkle sugar over the top and around the edges, if you wish to.

Bake the tart for 25 minutes, or until the crust is golden brown and the filling is boiling. Once baked, set aside for 15 minutes to cool down and let it breathe before serving.