Vegan Strawberry Tart Recipe

A fresh and elegant vegan strawberry tart with a crisp shortcrust base, jammy fruit filling, and a silky white chocolate topping — perfect for any occasion.

Course Dessert

Cuisine Western

Prep Time 30

Cook Time 35

Cooling time 4

Total Time 5 5

Servings

Ingredients

Shortbread Base

1 ½ cup all-purpose flour
¼ cup granulated sugar
Pinch of salt
½ cup vegan butter or margarine cold and cut into small pieces

Strawberry Filling

12 oz fresh or frozen strawberries pureed
⅓ cup granulated sugar
⅓ cup cornstarch
2 tablespoons all-purpose flour
⅓ cup unsweetened non-dairy milk I used almond

White Chocolate Layer

5 oz vegan white chocolate
2.5 oz 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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