Steps

• Prepare the pastry cream: Split the vanilla pods in half to retrieve the seeds by scraping. In a saucepan, bring 400 mL of plant-based milk to a boil with the coconut oil and vanilla (both the seeds and the opened pods). In a mixing bowl, combine the sugar, starch, and the remaining 100 mL of milk, whisking together.
• When the contents of the saucepan are boiling, pour it into the mixing bowl with the other mixture and whisk vigorously. Place everything back into the saucepan on the heat and cook while whisking constantly. The cream needs to change texture in order to achieve a cooked and thick pastry cream. Transfer to a dish and refrigerate, allowing it to cool completely (minimum 4 hours).
• Prepare the shortbread: Preheat the oven to 180°C (355°F). Whisk together the softened coconut oil and sugar. Add the baking powder, salt, and plant-based milk. Finish by adding the flour and mix with a spatula or by hand.
• Roll out the dough on a baking sheet and cut it into a 24 cm diameter circle (or use a tart ring of this size). Bake for 15 to 20 minutes, making sure the edges are golden but the center stays soft! Let it cool.
• Using a Saint-Honoré piping tip, pipe the pastry cream in a ribbon all over the Breton shortbread. Cut the strawberries in half and place them everywhere. Decorate with chamomile flowers!

NotesNote: baking powder in France = baking powder in Quebec