Vegan Strawberry Tart

Vegan strawberry tart is the ultimate summer dessert! This recipe will show you how to make your own shortcrust pastry, vegan creme patissiere and decorate this beautiful French inspired tarte aux fraises.

Prep Time: 30

Cook Time: 25

Total Time: 55

Servings: slices

Ingredients

Pastry

3 oz (85 g) vegan butter or margarine
6 oz (170 g) plain flour
1½ tbsp (1 ½ tbsp) sugar
2 - 3 tbsp ice water

Creme patissiere

1 tbsp (1 tbsp) soy milk
2 tbsp (2 tbsp) cornstarch
¼ cup (50 g) sugar
1 cup (240 ml) soy milk
1 tsp (1 tsp) vanilla essence
1 tbsp (1 tbsp) vegan butter

Topping

2 cups (300 g) strawberries
2 tsp apricot jam
2 tsp boiling water

Instructions

For the pastry bases

Dice the vegan butter, and add it to a mixing bowl with the flour. Using your fingertips, rub in the fat into the flour until you have a lump free mixture resembling breadcrumbs.
Stir in the sugar.
Next add just enough ice-cold water to bring it into a firm, but not sticky, ball of dough. Avoid overworking the dough for light and flaky pastry.
Cover and chill the dough in the fridge for at least 20 minutes. You can make the creme patisserie whilst the dough chills.
Preheat your oven to 190°C (375°F).
Dust a board and rolling pin with flour and roll out the ball of pastry to a thickness of 4mm / ⅛ inch.
Holding the pastry draped over the rolling pin, transfer the sheet to line a 23cm / 9 inch fluted tart tin or dish. Take care not to stretch the dough, and gently ease it into the sides.
Trim the edges with a knife, or by rolling the rolling pin firmly across the top of the dish and removing the excess.
Prick the pastry base all over with a fork, so that it doesn't rise up during baking.
Bake blind for 15-20 minutes until light golden brown.

For the creme patissiere

Mix 1 spoonful of soy milk with the cornstarch and sugar, until very smooth.
In a saucepan, gently heat the remaining soy milk with the vanilla extract until almost boiling.
When the soy milk is hot, remove from heat and pour in the cornstarch mixture, whisking vigorously.
Return to heat, and continue to cook over medium heat for 10 minutes. The mixture will gently bubble and start to thicken.
Next, whisk in the vegan butter until it melts.
Then set aside to cool, and whisk occasionally. As it cools it will thicken and start to hold its shape.

Assembling the tarts

Wash, dry and slice your strawberries. You can arrange them by size to get a neater result when decorating.
Carefully remove the pastry base from the tin.
Then fill it with the creme patissiere and top with the strawberries.
To make the glaze, combine the jam with boiling water and use a silicone brush to cover the strawberries with the glaze.

Notes

See the post above for helpful tips and step by step pictures

You'll also find our tips on how to arrange the strawberries on the tart for a beautiful finish.

If your tart tin or dish is a different size you can adjust the servings in the recipe card and it will calculate the ingredients for you. You might have enough pastry and filling in the basic recipe to use a 25cm/ 10 inch dish, just increase the strawberries on top.

A tart tin with a removable base makes it a lot easier to remove the pastry shell after blind baking.

Leftover pastry offcuts can be stored in the fridge for a couple of days, or used to make our vegan jam tarts.

Nutrition

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