Mix the vegan egg with the amount of water needed depending on what you choose.

Follow the package for the store bought option. Chia eggs are usually mixed in a 3:1 ratio with water.

Stir in the mixture into the rice milk. I've chosen rice milk because it's naturally sweeter than most plant-based milks. You can use any other and add some maple syrup or unrefined sugar if you prefer.

Bring to a boil and stir in order to avoid lumps.

I like a not-so-consistent custard, but if you want it to be extra consistend, add more vegan eggs.

Once it has thickened, add the lavender flowers and lower the heat. Keep stirring.

Leave aside to cool and make the pastry.

Melt the coconut oil by mixing it with the flour.

Use your hands for best results. Your hands are warm, and absorb moisture.

Here's the trick, only add as much water as you need to spread.

I would recommend you add some sugar (not listed on the ingredients above) if you have a sweet tooth, although I'd rather add it on the custard. Or substitute the water for some maple or agave syrup. Date syrup works well too I guess.

Add to the base of the dish and make fork incisions to avoid it from growing in the oven.

Bake at 200ºC for around 20' make sure to not over-bake it in order to get that white as a cloud look 😉

Let it cool for as long as you can.

Make sure the pastry and the custard are cold when you pour the custard into the pastry.

Mix the strawberries with the lemon verbena and give it a little massage with your hands (enough to make them release some liquid, but not so much that you mash them)

Try and add some sweetener (maple, agave, panela...) if needed.

Serve with some fresh lavender flowers if you are lucky enough to have a plant at home 🤗