1 tbsp turmeric powder (less or more depending on the colour you wish)
½ pack whole strawberries
50 g coconut sugar
Lavender to decorate
Place pastry in a tart tin with removable bottom. Blind bake for 15-20 minutes. Set aside to cool.
For the lemon curd mix the Violife Creamy Original, lemon juice, zest, coconut cream, caster sugar, corn starch and turmeric powder until no lumps remain. Place in a small pot and bring to a slow boil. Continue whisking, until it starts thickening. When the curd starts to boil, add the agar agar powder, whisk for one extra minute and remove from the stove.
Directly pour into the blind-baked pastry and place in the fridge to set for 2 hours. Mix strawberries with coconut sugar and set aside to marinade.
To serve, decorate with the marinated strawberries and sprinkle with lavender.