Vegan Strawberry Tart

Crust:
1/2 tbsp Ener-G egg replacer
1 tbsp water
1 stick vegan butter
1/2 cup powdered sugar
1 1/2 cups unbleached flour
3 tbsp cornstarch
Filling:
1 tbsp Ener-G egg replacer
1/4 cup water
5 tbsp vegan butter
1/2 cup powdered sugar
1 tbsp cornstarch
2/3 cup ground almonds
1/8 tsp vanilla extract
Syrup:
3 tbsp sugar
3 tbsp hot water
1/8 tsp strawberry extract
Topping:
160g sugar-free fresh apricot jam
fresh strawberries

Mix egg replacer with water and set aside. Cream the butter in a large bowl. Add sugar powdered sugar, egg replacer, and mix well.  Sift in flour with cornstarch and fold in with a spatula.

Mix egg replacer with water and set aside. Cream the butter in a large bowl. Add powdered sugar, egg replacer, cornstarch, almond powder, extract, and mix well.
Preheat the oven 350F.
Press crust into 11 inch tart pan with a removable bottom, press it evenly into the bottom and up the sides of the pan. Trim crust flush with the edges of the pan. Lightly prick the bottom of the crust with a fork.
Fill with the almond filling and smooth the top. Bake at 350F for 25 minutes until lightly browned.
Place the tart pan on the wire rack to cool.

Mix sugar, hot water, and extract.
Strain fresh apricot jam to remove any large clumps.
Wash and hull strawberries, leave one strawberry whole and cut others into halves.
When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
Place the strawberry whole in the middle and arrange the strawberry halves around it.
Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries with jam to give a shine. Garnish with mint leaves if you like.

Altered from https://www.youtube.com/watch?v=4vTuHAxGpC0

Other ochikeron youtube recipes that can be easily made vegan:
https://www.youtube.com/user/ochikeron/videos
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