This vegan strawberry tart is a dreamy combination of buttery shortcrust pastry, a vibrant jammy strawberry filling and a creamy white chocolate layer on top. All 100% dairy-free and egg-free. It’s the perfect dessert for spring and summer gatherings, with a beautiful finish that looks impressive but is surprisingly easy to make.
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🍓 Why You Will Love This Recipe
- Deliciously balanced – With a crisp, buttery crust, sweet-tart strawberry filling and a creamy white chocolate layer, every bite is rich yet refreshing.
- Easy to make – Despite its elegant look, this tart is made with simple techniques and pantry-friendly ingredients. No special equipment or fancy skills required!
- Vegan – It’s completely dairy-free and egg-free, but you’d never know it. Perfect for impressing both plant-based eaters and skeptics alike.
- Make-ahead friendly – This tart needs time to chill, making it ideal for preparing in advance. It sets beautifully and holds its shape, even after a few days.
🥣 Ingredients and Substitutions
- Flour – All-purpose flour gives the crust structure. You can experiment with a gluten-free blend if needed, though results may vary slightly.
- Sugar – Used in both the crust and the filling. In the filling, you can substitute with agave syrup or maple syrup for a refined sugar-free option. For a healthier crust, reduce the sugar or replace it with coconut sugar for a caramel-like flavour.
- Vegan butter – Gives the crust richness and helps it hold together. You can use vegan margarine as well. I haven’t tested this with coconut oil.
- Strawberries – Use fresh for best flavour in peak season. Frozen work too, just make sure to thaw them before blending.
- Cornstarch – This is essential to thicken the filling into a sliceable consistency. Tapioca starch or arrowroot can be used as alternatives if needed.
- Plant-based milk – A neutral plant-based milk like almond or oat works best so it doesn’t overpower the bright fruit flavours. I like to use unsweetened almond milk
- Vegan white chocolate – Look for vegan white chocolate made with cocoa butter (not palm oil) for the best taste and meltability. Brands vary a lot — check the ingredients to make sure there’s no dairy. If you can’t find any, you can substitute with a sweet vegan cream cheese topping.
- Coconut cream – This gives the white chocolate layer its luscious, silky texture. Be sure to use the thick cream from a chilled can of full-fat coconut milk (not coconut milk or beverage).
Find the complete recipe with measurements below.
🗒️ Step-by-Step Instructions
Step 1: Mix flour, sugar and salt, then add cold vegan butter pieces and mix with your hands or a pastry cutter until the mixture starts to stick together.
Step 2: Evenly press the dough into the bottom and sides of the prepared tart pan. Use a fork to gently pierce the base of the dough to allow steam to escape.
Step 3: Place a piece of parchment paper over the crust and fill with pie weights, uncooked rice, or dried beans. Bake for 20 minutes, then take out the parchment and weights, then bake for another 10-15 mins. Remove from oven and let cool completely on a wire rack.
Step 4: Blend strawberries in a food processor or blender until smooth. In a saucepan, whisk together sugar, cornstarch, flour and milk until fully smooth with no lumps. Stir in the strawberry puree.
Step 5: Place the saucepan over medium heat. Stir constantly and bring the mixture to a gentle boil. Simmer for 3–5 minutes until thickened.
Step 6: Assemble the tart. Once the crust is cool, spread the strawberry filling evenly across the base.
Step 7: Prepare the white chocolate layer by melting white chocolate and coconut cream in the microwave or a saucepan (double boiler method). Let it sit for about 5-10 minutes, then slowly pour the slightly cooled white chocolate mixture over the strawberry layer.
Step 8: Refrigerate the tart for at least 4 hours, but preferably overnight, until the top layer has hardened.
💡 Tips for Success
Blind Bake the Crust Thoroughly
Pre-baking (or “blind baking”) the crust is essential. Since the filling doesn’t go back in the oven, baking the crust first ensures it holds its shape and doesn’t get soggy. Make sure to line the crust with parchment paper and fill it with pie weights, dry beans, or rice (like I did). This keeps the crust from puffing up or shrinking.
Let Each Layer Cool
Allow the crust and the strawberry filling to cool before adding the white chocolate layer. This prevents melting or blending of the layers.
Use the Thickest Coconut Cream Possible
The firmer the cream, the better your white chocolate layer will set. Make sure to use full-fat coconut cream, chill the can overnight and only scoop the solid top layer.
Be Patient with the Set Time
Chill the fully assembled tart for at least 4 hours, ideally overnight, to ensure clean slices and perfect texture.
Variations
Looking to mix things up? Here are a few tasty ways to customise your vegan strawberry tart.
- Dark chocolate: Drizzle some melted dark chocolate on the crust before the strawberry filling for a richer, more decadent twist.
- Lemon: Stir a bit of lemon zest and juice into the strawberry filling for a bright, citrusy punch.
- Cheesecake twist: Add a layer of vegan cream cheese mixed with a little maple syrup between the crust and strawberry layer for a no-bake cheesecake vibe.
Storing and Freezing
- Refrigerator: Store the tart covered in the fridge for up to 4–5 days. The crust may soften slightly over time, but the flavours remain fresh.
- Freezing: You can freeze the fully set tart either whole or in individual slices for up to 1 month. To freeze the whole tart, freeze it uncovered until firm, then wrap tightly in plastic wrap and a layer of foil. For individual slices, place slices on a baking sheet lined with parchment and freeze until solid. Then wrap each slice and stack them with parchment paper in between to prevent sticking. Thaw in the fridge overnight before serving. The texture may soften slightly, but the tart will still taste great.
💬 Vegan Strawberry Tart FAQs
A 9-inch tart pan with a removable bottom works best. You can also use a springform pan if that’s what you have on hand; just be gentle when removing the tart.
Yes! Once fully set in the fridge, this vegan strawberry tart can be frozen whole or in slices (see above). Let it thaw overnight in the fridge before serving for best texture.
No problem! Use dried beans or uncooked rice (like I did) instead. Just make sure to line the crust with parchment paper first so they don’t stick.
Yes, try using a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more delicate, but it should still hold together well when chilled.
This steps ensures you get as much thick coconut cream from a can of coconut milk as possible. When canned coconut milk is thoroughly chilled, the contents will separate into two distinct layers: thick coconut cream and coconut water.
More Strawberry Desserts to Try
If you’re a fan of blueberries, make sure to check out these recipes:
Vegan Strawberry Tart Recipe
Ingredients
Shortbread Base
- 1 ½ cup (185 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- Pinch of salt
- ½ cup (110 g) vegan butter or margarine cold and cut into small pieces
Strawberry Filling
- 12 oz (330 g) fresh or frozen strawberries pureed
- ⅓ cup (70 g) granulated sugar
- ⅓ cup (40 g) cornstarch
- 2 tablespoons all-purpose flour
- ⅓ cup (80 ml) unsweetened non-dairy milk I used almond
White Chocolate Layer
- 5 oz (150 g) vegan white chocolate
- 2.5 oz (70 g) coconut cream chill a can of coconut milk overnight
Instructions
Make the crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
- In a large bowl, mix the flour, sugar and salt. Add cold vegan butter pieces and mix with your hands or a pastry cutter until the mixture starts to stick together. Avoid overworking the dough.
- Evenly press the dough into the bottom and sides of the prepared tart pan. Place a piece of parchment paper over the crust and fill with pie weights, uncooked rice, or dried beans. Bake for 15 minutes.
- Take out the parchment and weights, then bake for another 5–10 minutes until the crust is golden brown. Remove from oven and let cool completely on a wire rack.
Prepare the strawberry filling:
- Blend strawberries in a food processor or blender until smooth. Set aside.
- In a saucepan, whisk together sugar, cornstarch, flour and milk until fully smooth with no lumps. Stir in the strawberry puree.
- Place the saucepan over medium heat. Stir constantly and bring the mixture to a gentle boil. Simmer for 3–5 minutes until thickened.
Prepare the white chocolate layer:
- Chill a can of full-fat coconut milk overnight. Scoop out 2.5oz (70g) of the thick, solid cream from the top (avoid the watery part).
- Place the chopped white chocolate and coconut cream in a heatproof bowl.
- Set the bowl over a saucepan with simmering water (double boiler method). Stir gently and continuously until fully melted and smooth. Alternatively, you can melt white chocolate and coconut cream in the microwave. Heat it in 30-second intervals, whisking between each one to ensure it doesn’t burn.
- Remove from heat and let it sit for about 5–10 minutes until it thickens slightly but is still pourable. Don’t let it harden.
Assemble the tart:
- Once the crust is cool, spread the pre-cooked, jammy strawberry filling evenly across the base. Smooth the surface with a spatula.
- Slowly pour the slightly cooled white chocolate mixture over the strawberry layer.
- Tilt the tart gently to evenly distribute the topping, or smooth it with an offset spatula.
- Refrigerate the tart for at least 4 hours, preferably overnight, or until the white chocolate layer is fully set.
- Slice with a sharp knife (warmed under hot water for clean cuts) and enjoy!
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