For the vanilla cream

– Bring the plant milk to the boil with a split vanilla pod and 40g sugar.
– Whisk the egg yolks with the remaining sugar until the mixture whitens. Add the cornstarch.
– Dilute the previous mixture with a little hot milk. Mix well, then top up with the remaining milk. Return the mixture to a clean saucepan over low heat, stirring constantly. When the cream begins to thicken, continue cooking for a few more seconds, then stop and allow to cool.

For the raw dough

– Gently melt thecoconut oil.
– Remove from heat and add walnut oil.
– Brown the oilseeds in a dry frying pan.
– In a blender, combine the dry ingredients (rolled oats, almonds and walnuts).
– Add the pitted dates, coconut and walnut oil mix, vanilla beans and pinch of salt. Mix.
– Form into a ball and spread in a removable 24 cm pie dish lightly greased withwalnut oil. Spread the dough by hand in the bottom of the dish and around the edges, pressing well. Place in refrigerator before assembly.

For assembly

– Toast the almonds and walnuts with the sugar in a dry frying pan. Stir regularly until a golden caramel coats the dried fruit. Pour onto a board, allow to cool, then chop. Make a reservation.
– Pour the cold cream over the raw pastry base.
– Cut the strawberries in half and top the tart with strawberries.
– Refrigerate for 30 minutes before serving.
– Just before serving, sprinkle the tart with the caramelized crumble.