Have some dessert
BEFORE
YOU GO
Fresas con Crema Tart
Prep time: 20 minutes
Cook/chill time: 45 minutes
Servings: 12
Shortbread crust
½ cup vegan butter
¼ cup confectioner’s sugar
1 cup all-purpose flour
1 tablespoon lemon zest
Filling
½ cup vegan cream cheese
½ cup confectioner’s sugar
½ cup vegan sour cream
1 teaspoon vanilla extract
Topping
1 cup hulled and
sliced strawberries
Aida Nava is the owner and founder
of Pink Pastel, a vegan micro-bakery
offering traditional Mexican pan dulce,
cakes and pastries. Growing up Mexican in
Chicago, she loved going to panaderias with
her mom and siblings to pick up treats. Nava is
a self-taught baker who went to law school. She left
her legal career to pursue baking full time, and years
later, is still happy with her decision.
» Follow on Facebook and IG:
@pinkpastelbakery
PHOTOS COURTESY
OF AIDA NAVA
Shortbread crust
1. Preheat an oven to 325 F.
2. In the bowl of a stand mixer fitted with
the paddle attachment, beat the butter and
confectioner’s sugar until light and fluffy.
3. Add the flour and lemon zest to the
bowl. Mix until just combined without
overmixing.
4. Press the dough evenly into a greased
9-inch tart pan, poking holes in the
bottom of the dough with a fork.
5. Chill the dough in the freezer for
20 minutes while you make the filling.
Once chilled, bake the dough for 20-25
minutes until the edges are slightly
golden brown.
6. Let the tart crust cool for 5-8 minutes
in the pan and then transfer it to a
cooling rack.
Filling
1. In the bowl of a stand mixer fitted with
the whisk attachment, mix the cream cheese,
confectioner’s sugar, sour cream and vanilla
extract until smooth and well combined.
2. Chill in the refrigerator until you are
ready to assemble the tart.
To assemble the tart, scoop the filling into
the crust, spreading it evenly. Decorate with
the sliced strawberries. Enjoy it immediately
or refrigerate until ready to serve.
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