We were ready for some serious strawberry picking!
|Strawberries as far as the eye can see...|
And some played a starring roll in a hastily invented Chocolate Brownie Strawberry Marshmallow Tart. Mr E had invited friends over to watch some Bond - he's attempting to watch all 22 in sequence before 23 is released - and just as I was about to start making dinner, we discovered there were some allergies amongst our soon-to-be-arriving guests that I'd been unaware of. One of them being eggs. So out of the window went the gooseberry meringue pie I'd been planning! And with some inspiration from this White Chocolate Toffee Brownie Tart at What Katie's Baking, I soon had the tart in the oven and my fingers firmly crossed that it would come out OK. Thankfully it did - phew!
- 1.5 cups plain flour
- Pinch salt
- Pinch baking powder
- 1/2 cup (scant) dairy free margarine
- 3/4 cup sugar
- 1 tbsp ground flaxseeds
- 3 tbsp soya milk
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 250g strawberries
- 2 tbsp unrefined granulated sugar
- 10 marshmallows (egg free ones, if you need to for allergies)
Put your flaxseeds in a small bowl with the soya milk, stir well and leave to sit for 15 mins.
Preheat the oven to 180C (170C fan). Lightly grease a tart tin, or flan dish.
Wash and slice your strawberries.
Using an electric whisk, beat together the flax seed mixture, margarine, vanilla extract and sugar. Add the cocoa powder and mix again until well combined. Then add the flour, baking powder and salt (gradually if you don't want a giant flour explosion in your kitchen!). You should end up with a doughy mixture.
Press it into the prepared tin.
Bake for about 5 minutes, then remove from the oven and carefully arrange the strawberries on top.
Sprinkle over the 2 tbsp of granulated sugar, then return to the oven for another 5 mins.
Meanwhile with a pair of clean scissors, cut your marshmallows in half.
Take the tart out again and dot the marshmallows over the top, then return to the oven for another 5-10 mins until the marshmallows are browned.
Allow to cool slightly before cutting and serving unless you particularly enjoy burning your mouth with boiling sugar, in which case dive right in!
|Chilled to fudgy perfection the next day!|