Strawberry tart aka Tarte au fraise is a classic French pastry. This vegan twist is just as delicious and filled with vegan pastry cream.
Making these strawberry tartlets is a blast. With their crispy crust and smooth vegan pastry cream filling, they are sure to be a hit with everyone who tries them! Best of all, the recipe is simple enough that even beginner cooks can create something amazing – so why not give it a go?
With the addition of almond flour, this recipe is not only vegan and delicious but also gluten-free. Enjoy indulging in an allergy-friendly treat!
Ingredients to make vegan strawberry tart
I like to split the vegan strawberry tartlet ingredients into 3 parts:
Vegan pastry cream ingredients
- 1 ⅔ cups (400 ml) of unsweetened coconut milk (you can also use almond milk)
- 6 Tbsp (50 g) of cornstarch
- 1 vanilla pod
- ⅓ cup (70 g) of icing sugar
- 2 oz (50 g) of vegan butter
- ¼ tsp of fine sea salt
- 1 ⅓ cups (160 g) of almond flour (you can substitute with plain flour)
- 1 Tbsp of full-fat coconut milk (you can substitute with almond milk)
- 1 cup (100 g) of coconut oil (you can use vegan butter)
- 2 Tbsp (25 g) of icing sugar
- ½ tsp of vanilla extract
- ¼ tsp of fine sea salt
- 3 ½ cups (500 g) of fresh strawberries
- 1 Tbsp of granulated sugar
- 2 tsps of lemon juice
Vegan strawberry tart recipe
Step 1: make the vegan pastry cream
Start by adding the cornstarch, sugar, and coconut milk to a saucepan on medium heat. Whisk everything to remove any lumpy bits. Slice the vanilla pod down the middle, scrape out the seeds and add everything to the pan.
Keep whisking for 5 minutes, closer to the end, I would recommend using a spatula as the cornstarch mixture gets thicker. Remove the vanilla pod from the mixture, add the vegan butter and salt and mix until everything is combined.
Pour the cornstarch mixture into a bowl and let cool completely before putting it into a fridge for at least one hour before you use it for the strawberry tart recipe.
Step 2: make the vegan pastry
Now it’s time to make the pastry! Add the almond flour, vanilla extract, and coconut oil to a bowl and mix together until it resembles lumpy crumbs. Then mix in the icing sugar and coconut milk.
Grease six tartlet tins with a little coconut oil or vegan butter. Then evenly transfer the vegan pastry dough to each tin and press down to the sides and bottom with your hands. Prick the pastry a few times with a fork.
Preheat the oven to 400 degrees F (200 C).
Put the tartlet tins in the freezer for 20 – 25 minutes or in the fridge for 40 minutes.
Space the tartlet tins evenly on a baking sheet and put in the oven for 20 minutes until the pie crust turns light golden brown. Remove from the oven and smell that lovely aroma of freshly baked pie crust.
Step 5: make the strawberry glaze topping
Add the strawberries, sugar, and lemon juice to a small saucepan and place over medium heat for 6-8 minutes, until the strawberries begin to soften.
Use a fork or potato masher to mash the strawberries up. Turn the heat down low and let the strawberries simmer for another 10 minutes until it becomes thick like strawberry jam.
Remove the strawberry glaze from the heat and let it cool to room temperature.
It’s now time to bring it all together! Using a tablespoon, scoop one to two spoons full of vegan pastry cream into each pastry casing. Top with one fresh strawberry and then cover with one to two tablespoons of strawberry glaze.
It is now time to enjoy the fruits of your labor 😉
Strawberry tartlets are best enjoyed on the same day, they will keep in the fridge for 24 hours.
Saucepans to make the pastry cream and strawberry glaze
Spatula to mix the cornstarch mixture
Tartelet tins to bake the strawberry tartlets
Baking tray to place your tartlet tins on