Vegan Strawberry Tart

Vegan strawberry tart

Strawberry season is finally here! Berry season is by far my favourite. I love to make colourful and tasty desserts or snacks with berries, just like this easy vegan strawberry tart. I hope you’ll like the recipe!

For this recipe, I’ve put together fresh strawberries with coconut whipped cream on an almond – vanilla shortcrust pastry base. For an aditional fresh finish, you can also add some mint leaves upon serving.

Vegan strawberry tart recipe

For a large 22cm diameter tart or 3 small 10cm diameter tarts
Preparation time: 30 minutes + 30 minutes resting time
Baking time: 15 minutes

Ingredients

Shortcrust pastry base:
100g ground almonds
50g AP flour
50g potato or corn starch
80g vegan butter
50g unrefined cane sugar
1ts vanilla extract

Whipped cream:
150g coconut cream
50g icing sugar

Topping:
400g fresh strawberries
Mint leaves (optional)

Vegan Strawberry Tart
Vegan strawberry tarts

Instructions

Start with the shortcrust pastry base (you could also prepare it the day before). In a bowl, mix together all the dry ingredients. Add the vegan butter, chopped, and the vanilla extract. Knead the dough with your hands until all the ingredients are well combined. Shape in a ball, then set in the refrigerator for at least 30 minutes.
Preheat the oven at 180°C. With a rolling pin, spread the shortcrust pastry directly on a baking sheet. It should be approximately half a centimetre thick. Cut the shortcrust pastry base with a tart circle. Leave the circle in place and put everything on a baking tray. Bake at 180°C for 15 minutes for the large tart, or 10 minutes for the small ones. Let it cool down before removing the tart circle.

Next, prepare the whipped cream. Make sure to place the bowl, the whisk and the coconut cream in the fridge at least 20 minutes before starting this step (everything needs to be cold for the coconut cream to turn into whipped cream). Place the coconut cream in the bowl. Whisk with an electric whisk until the cream thickens. Add the sugar and whisk for a few more minutes, until obtaining a whipped cream texture. Set in the fridge.

Prepare the strawberries: wash, hull and cut them in two pieces.

Finally, assemble your vegan strawberry tart. With a piping bag, spread the whipped cream on the shortcrust pastry base. Arrange the strawberries on the whipped cream, one by one. Optionally top with a few mint leaves.

Bon appétit!

Find all my baking & sweets recipe on this page

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