Strawberry Knotweed Toaster Tarts | Connecticut Public

Ingredients

• 1-1/2 cups strawberries, (hulled and quartered)
• 1 cup peeled Japanese knotweed, (sliced in small chunks)
• 2 cups pure cane sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour, (plus more for the work surface)
• 1/2 cup confectioners’ sugar
• 1/4 cup cornstarch
• 1/2 teaspoon vanilla bean powder, (or 1 teaspoon vanilla extract)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon sea salt
• 1/4 cup plant-based butter (such as Country Crock avocado oil) or dairy butter,
• 2 tablespoons vegetable oil
• 2 tablespoons plant-based heavy whipping cream (such as Silk) or dairy heavy whipping cream
• 1/4 cup ice water
• 1 tablespoon maple syrup
• 1 tablespoon plant-based milk (such as Oatly) or dairy milk
• 1-1/2 cups confectioners’ sugar
• 1/4 cup plant-based heavy whipping cream (such as Silk) or dairy heavy whipping cream
• 2 teaspoons vanilla extract
• Crushed freeze-dried strawberries or candy sprinkles for decorating