Fresh Strawberry Chocolate Tart (dairy free!)

If only you knew, if you just understood
How this strawberry tart came to be
I wonder if you would shake your head slow
Say under your breath: “This girl’s crazy.”

If I told you that I burnt the crust real bad first
And went on to feed it to my man
Would you glare at me, scoff at me, throw up your hands?
Or would you, could you, understand?

Once we deemed it inedible, (which wasn’t incredible,
given the char on the treat)
I puffed out my chest, vowed I’d withstand this test
Got back to work! I wouldn’t stand for defeat!

After scraping, and blending, and baking once more
This tart emerged, unrecognizable!
A franken-tart, if you will, but after tasting it, still
I attest! This triumph was sizable.

Fresh Strawberry Chocolate Tart (dairy free!)

Ingredients:

30 + 1 Oreos
5 T vegan butter/margarine, melted
4 large egg yolks
1/4 cup cornstarch
2 tsp vanilla
pinch of salt
1 cup full-fat coconut milk
1 cup unsweetened almond milk
1/2 cup sugar
2 T vegan butter/margarine
16 oz container of strawberries, stems removed
extra strawberries for garnish, optional

For the crust:

1. Preheat your oven to 350 F.
2. Pulse 30 Oreos (yep, filling can stay in there!) in your food processor until finely crushed.
3. With the food processor running, stream 5 T melted vegan butter/margarine into the Oreos.
4. Dump your Oreo mixture into a 10 inch tart pan, and press into the bottom and up the sides. Try and keep it uniform!
5. Bake in your preheated 350 F oven for 3 minutes. Check on it, and as long as you are not smelling a burning chocolate smell, give it 1 more minute. (It goes fast! I burned my first one to a crisp!)
6. Allow to cool before filling with the strawberry cream.

For the strawberry-chocolate filling:

1. In a medium sized bowl, whisk together egg yolks, cornstarch, salt, and vanilla.
2. In a medium saucepan, whisk coconut milk, almond milk, and sugar together, and bring to a simmer.
3. Once milk and sugar are simmering, turn off the heat, and pour a small amount of the hot milk/sugar into the egg yolk bowl. Whisk the hot liquid into the egg mixture quickly! Keep adding a small amount of liquid and whisking into the egg mixture until it is all incorporated.
4. Pour the liquid back into the saucepan, and bring back up to a boil, whisking the entire time. The cream should thicken quickly, and once it does, take it off the heat.
5. Whisk the 2 T vegan butter/margarine into the finished custard. Allow to cool in the refrigerator for one hour.
6. Once the cream is cool, use a food processor or blender to combine the cream, the strawberries, and 1 Oreo. It is ready to be poured* into the Oreo crust and garnished with extra strawberries if you like!

*You may end up with a little extra filling. Don’t over fill the tart- set the extra aside and eat it as a snack later! 😉

The tart seems to stay together better after sitting in the refrigerator for a few hours. This is a great make-ahead dessert.