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Parve
Easy
8 Servings
Allergens 
40 Minutes
Diets
Watch Sarah create this tart from scratch—plus the cookies from the leftover dough—here!
400 grams (3 and 1/2 cups) flour
150 grams (1 and 1/2 cups) Gefen Confectioners Sugar
240 grams (1 cup) margarine (soy-free if needed)
50 grams (5 tablespoons) almond flour
2 eggs
fresh strawberries, washed and checked
In the bowl of a stand mixer fitted with the dough paddle, add flour, icing sugar, margarine, almond powder. Mix together at low speed. While the machine is running, add the eggs. Mix until incorporated.
Chill dough in fridge two hours.
Preheat oven to 285 degrees Fahrenheit (140 degrees Celsius).
Roll out dough with a rolling pin and fit to a greased, nine-inch tart shell ring mold. Trim edges before baking.
Bake 25 minutes. Cool.
Pipe diplomat crème into the crust to fill it.
Top with fresh strawberries and other berries if desired.
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