Ok, so this is definitely a girlie girl desert…which I kinda love. Rose water is by far one of my favorite ingredients to use, and when used sparingly, it adds a touch of floral delicacy. It can really bring out the flavor of certain fruits, like strawberries. It also goes really well with citrus, so I’ve added a bit of lemon juice in here, but you could certainly try grapefruit, orange or lime juice as well. Adding some rose water is a great way to make your regular old desert into something super fancy pants! Please be aware that there is a fine line between floral notes and grandma’s perfume. A little bit of rose water goes a long way.
…and now I’m gonna nerd out on you for a sec. I was watching Battlestar Galactica while baking today. Yep. Totally not ashamed. I’m not a huge sci-fi fan, but I LOVE this series. All of the seasons are up on Netflix, so you should “frackin’” watch ‘em! I’m such a nerd. Good thing I have a binary code tattoo, branding me for life. Anyway, Portlandia knows what I’m talkin’ about.
Makes one 9 x 13 inch pan or two smaller square pans.
3/4 cup plus 2 tbsp all-purpose flour
1/3 cup confectioners sugar (plus more for dusting)
2 tbsp cornstarch (or potato starch)
1/2 cup soy butter, cubed and chilled
1 quart fresh strawberries (set aside 8 or so to slice for garnish, then puree the rest and strain through a fine mesh sieve to remove seeds
Juice of 2 small lemons
Zest of one lemon
5 tbsp cornstarch
2 tbsp soy butter
1 cup vanilla almond milk
1 1/4 cup sugar
2 1/2 tbsp rose water
Preheat the oven to 350 degrees F.
To make the crust, combine the flour, sugar and cornstarch in a food processor and pulse until well combined. Add in the soy butter, bit by bit, pulsing in between. Continue pulsing until the mixture resembles small beads.
Lightly grease a baking dish and pour in the mixture. Press the mixture along the bottom of the pan to form the crust.
Bake for about 25 minutes, or until the crust is golden brown. Set aside to cool on a wire rack while you make the filling.
To make the filling, puree 1 cup of strawberries in a blender or food processor. Strain through a fine mesh sieve into a small bowl, to remove the seeds.
In a small bowl, combine the lemon juice and cornstarch. Mix to completely dissolve the cornstarch and set aside. In a small sauce pan over medium heat, combine the strawberry puree, soy butter, almond milk and sugar. Heat until the sugar is completely dissolved (about 10 minutes or so) and whisk often. Add the lemon juice and cornstarch mixture. Continuously whisk until the mixture thickens. Reduce the heat to medium-low. Add in the rosewater and lemon zest. Remove the pan from the stove and continuously whisk for another minute. Pour the mixture over the crust, making sure to distribute evenly.
Arrange the strawberry slices on top. Allow this to cool completely, then cover with plastic wrap and place in the fridge for at least 3 hours before serving.
Dust with some confectioners sugar before serving.