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A whole Vegan Strawberry Tart (Vegan Tarte Aux Fraises) made up of a crisp pastry case, vegan creme patisserie and slices of strawberry topped with a couple of mint leaves.
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Vegan Tarte Aux Fraises

Discover how to make a beautiful Vegan Tarte Aux Fraises with crisp dairy-free pastry, silky vegan crème pâtissière, and fresh strawberries.
Prep Time45 minutes
Cook Time30 minutes
Chilling time1 hour 15 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: French
Diet: Vegan, Vegetarian
Keyword: apricot jam, caster sugar, cornflour, plain flour, plant milk, strawberries, vanilla paste, vegan butter, vegan cream
Servings: 8 people
Calories: 378.61kcal

Equipment

  • 23cm tart tin
  • mixing bowls
  • Rolling Pin
  • baking paper
  • Baking beans for blind baking
  • saucepan
  • Whisk
  • Spatula
  • Sharp knife
  • chopping board
  • Pastry brush

Ingredients

For the pastry

  • 200 g plain flour
  • 100 g vegan butter block, not spreadable
  • 50 g caster sugar
  • 4-6 tablespoons plant milk

For the crème pâtissière

  • 50 g cornflour
  • 350 ml plant milk
  • 150 ml vegan cream
  • 100 g caster sugar
  • 1 teaspoon vanilla paste
  • 50 g vegan butter block, not spreadable

For the strawberry topping

  • 400-500 g strawberries fresh not frozen
  • 2 tablespoon apricot jam

Instructions

To make the pastry case

  • Add the plain flour and caster sugar to a mixing bowl.
  • Rub in the vegan butter using your fingertips until the mixture resembles breadcrumbs.
  • Gradually add the plant milk, one tablespoon at a time, until the dough comes together.
  • Shape into a disc, wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 180°C (160°C fan)/350°F.
  • Roll out the chilled pastry and line a 23cm tart tin.
  • Prick the base with a fork and chill for a further 15 minutes.
  • Line with baking paper and fill with baking beans.
  • Blind bake for 15 minutes, remove the beans, then bake for another 10-15 minutes until golden.
  • Allow the tart shell to cool completely.

To make the vegan crème pâtissière

  • In a saucepan, whisk together the cornflour and caster sugar.
  • Gradually whisk in the plant milk and vegan cream until smooth.
  • Add the vanilla paste.
  • Cook over medium heat, whisking continuously, until thickened.
  • Remove from the heat and whisk in the vegan block butter until fully incorporated.
  • Transfer to a bowl, cover the surface directly with cling film or reusable wrap, and allow to cool completely.

To assemble the tart

  • Spoon the cooled crème pâtissière into the cooled tart shell and smooth the surface.
  • Cut the strawberries into slices.
  • Arrange the strawberry slices decoratively over the top.
  • Brush with warmed apricot jam.

Nutrition

Calories: 378.61kcal | Carbohydrates: 54.92g | Protein: 4.69g | Fat: 15.44g | Saturated Fat: 3.65g | Polyunsaturated Fat: 4.14g | Monounsaturated Fat: 6.61g | Trans Fat: 0.08g | Sodium: 163mg | Potassium: 220.97mg | Fiber: 1.95g | Sugar: 27.27g | Vitamin A: 936.15IU | Vitamin C: 33.52mg | Calcium: 86.18mg | Iron: 1.67mg