This strawberry tart is an eye-catching and mouthwatering dessert that will wow your friends and family thanks to its popping color, delicious lemon and vanilla custard filling, and flaky crust.

This recipe is very easy to make at home with simple ingredients in less than 1 hour. With our step-by-step pictures and video, it’ll be a success!

Strawberry tart with mint leaves and custard

Check out our Best Easy Desserts

strawberry tart with mint leaves

This strawberry tart with custard is a classic Italian-inspired dessert made with a crunchy, flaky, and tasty tart crust that is quick and easy to make in just about 10 minutes without needing to roll it out.

We bake the crust in the oven until crunchy, then fill it with our silky, creamy, lemon vanilla custard, which we make dairy and egg-free.

With little practice, you can make this strawberry tart in less than 1 hour, from start to finish. There’s no kneading, no resting, and no waiting before eating!

It’s a delicious treat that will wow anyone thanks to its bright colors, crunchy crust, sweet, creamy filling, and the strawberries’ fresh sweet flavor and juicy texture.

And the best part? You can serve it to your vegetarian and vegan friends and family as the recipe is egg and dairy-free.

strawberry tart slice

Ingredients

Strawberries and mint leaves

Strawberries

Use fresh strawberries; frozen strawberries won’t work for this recipe.

You can replace strawberries with other fresh fruit like peach, kiwi, and blueberries or a mix of fruits like our fruit tart.

We like to add some fresh mint leaves on top of the tart for color and a fresh mint aroma.

For the pie crust

Pie crust ingredients

Flour

We recommend using all-purpose flour to make the crust.

You can also use whole-wheat flour, but you’ll have to add 1 extra tablespoon of water.

We haven’t tried gluten-free flour.

Sugar

You can use white or brown sugar.

Vegetable oil

Canola oil or sunflower oil is best. You can replace them with any other neutral-flavored vegetable oil.

Oil is much easier to work with than butter as it doesn’t melt. Also, it produces a lighter and crunchier crust that you’ll love in this recipe.

Water

Water helps make the crust flakey, light, and crisp as it bakes. Cold tap water is fine.

Aromas

You can use the zest of fresh citrus fruit like lemon, lime, and orange. We used lemon here.

Baking powder

Since there are no eggs will use baking powder to make the crust crumbly and flakey. Do not skip this! It makes all the difference in a dairy-free and egg-free crust.

For the custard

custard ingredients

Milk

We love using half coconut milk and half almond milk to make a rich, silky, and super creamy vanilla custard.

You can replace this combination with any milk of your choice, including soy milk, dairy milk, almond milk, and more.

Cornstarch

Cornstarch helps us thicken the custard.

Sugar

You can use white or brown sugar.

Turmeric

Turmeric acts as a food coloring, and you won’t taste it. You’ll only need 1/8 of a teaspoon to make your custard beautifully yellow.

Substitute yellow food coloring for turmeric.

Aromas

We use lemon peel to match the flavor of the custard to that of the crust. We also add vanilla extract or the seeds of a vanilla pod.

You can substitute orange peel or lime peel for the lemon peel.

Equipment

You need a 9-inch or 10-inch (24- or 26cm) tart or pie pan.

strawberry tart with custard

Instructions

1. Make the crust

Preheat the oven to 350°F or 180°C. Line the bottom of your tart pan with parchment paper and brush the sides with oil.

pie dish with baking paper

To a bowl, add flour, salt, and baking powder; whisk to combine and set aside.

flour mix for pie crust

To a large mixing bowl, add grated lemon zest, sugar, oil, and water, and mix with a spatula.

mixing wet ingredients in a bowl

Add the dry ingredients and stir until the flour absorbs the liquids and you get a dough ball.

Don’t overmix it, or the crust won’t be flaky. They should be just combined.

Pie crust dough

Transfer the dough to the center of your prepared tart pan and flatten it with your hands, covering the bottom and sides.

flattening pie crust in a pie shape

Trim the dough in excess, if any, then pierce the bottom and sides with a fork to prevent the tart from bubbling in the oven.

forked pie crust

Bake at 350°F or 180°C for 18 minutes, then take it out of the oven, let it cool down for 10 minutes, and remove it from the tart pan before applying the custard.

pie crust after baking

2. Make the custard

You can make the custard while the tart bakes.

To a saucepan, add all ingredients for the custard: coconut milk, non-dairy milk, sugar, cornstarch, lemon peel (not lemon zest), vanilla extract, and turmeric.

Whisk well until the cornstarch is dissolved.

custard ingredients in a pot

Bring the pot on the stove and whisk on medium heat until the custard thickens; then discard the lemon peel.

The whole process should take you about 3 minutes. Now let the custard cool down for 10 minutes, occasionally whisking to prevent it from lumping up.

vegan custard in a pot

3. Build the strawberry tart

Pour the custard into the crust and spread it out with a spatula.

spreading custard in pie crust

Slice each strawberry lengthwise into three slices, then apply the strawberry slices to the custard, as shown in the picture.

Top with mint leaves or edible flowers, and enjoy.

Strawberry tart with sliced strawberry

Variations

Make Ahead & Storage

Make ahead: it’s best to make the tart the same day you eat it to preserve the crunch and flakiness of the crust.

Room temperature: if you eat this tart on the same day, then you can leave it out in the open, covered, on your kitchen counter.

Refrigerator: to store it for longer, keep it covered in the fridge for up to 3 days. The longer it stays in the refrigerator, the softer the crust gets as it absorbs moisture.

Freezer: you should not freeze the finished tart; however, you can freeze the dough wrapped in plastic for up to 3 months. Thaw it in the fridge overnight before use.

More Easy Desserts

In the mood for something sweet and easy? Check out these delicious fruit-packed desserts:

All our cakes and desserts are eggs and dairy-free, suitable for vegans and vegetarians.

Strawberry tart with custard

Strawberry Tart

By: Nico Pallotta
4.91 from 10 votes
This easy strawberry tart is an eye-catching dessert that will wow your friends and family thanks to it's popping colours.
Our tart is made with a crunchy shortcrust pastry base, filled with a smooth and creamy vanilla custard, and topped with sweet fresh strawberries.
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American Italian

Equipment

  • Tart pan 9 to 11-inch (24- or 26cm) or pie dish – easiest if with removable base.

Ingredients

  • pounds strawberries + 10 mint leaves optional

FOR THE CRUST

  • cup sugar
  • ¼ cup canola oil or sunflower oil
  • ¼ cup water
  • ½ lemon the grated zest
  • cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

FOR THE CUSTARD

  • 1 cup coconut milk
  • 1 cup milk any, we use almond milk
  • ½ cup sugar
  • cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 lemon the peel
  • teaspoon turmeric

Instructions 

MAKE THE CRUST

  • Preheat the oven to 350°F or 180°C. Line the bottom of your tart pan with parchment paper and brush the sides with oil.
    pie dish with baking paper
  • To a bowl, add 1½ cup all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking powder; whisk to combine and set aside.
    flour mix for pie crust
  • To a large mixing bowl, add grated zest of ½ lemon, ⅓ cup sugar, ¼ cup canola oil, and ¼ cup water, and mix with a spatula.
    mixing wet ingredients in a bowl
  • Add the dry ingredients and stir until the flour absorbs the liquids and you get a dough ball.
    Don't overmix it, or the crust won't be flaky. They should be just combined.
    Pie crust dough
  • Transfer the dough to the center of your prepared tart pan and flatten it with your hands, covering the bottom and sides.
    Strawberry tart pie crust
  • Trim the dough in excess, if any, then pierce the bottom and sides with a fork to prevent the tart from bubbling in the oven.
    forked pie crust
  • Bake at 350°F or 180°C for 18 minutes, then take it out of the oven, let it cool down for 10 minutes, and remove it from the tart pan before applying the custard.
    pie crust after baking

MAKE THE CUSTARD

  • You can make the custard while the tart bakes.
    To a saucepan, add 1 cup coconut milk, 1 cup milk, ½ cup sugar, ⅓ cup cornstarch, the peel of 1 lemon, 1 teaspoon vanilla extract, and ⅛ teaspoon turmeric.
    Whisk well until the cornstarch is dissolved.
    custard ingredients in a pot
  • Bring the pot on the stove and whisk on medium heat until the custard thickens; then discard the lemon peel.
    The whole process should take you about 3 minutes. Now let the custard cool down for 10 minutes, occasionally whisking to prevent it from lumping up.
    vegan custard in a pot

BUILD THE STRAWBERRY TART

  • Pour the custard into the crust and spread it out with a spatula.
    spreading custard in pie crust
  • Slice each strawberry lengthwise into three slices, then apply the strawberry slices to the custard, as shown in the picture.
    Strawberry tart with sliced strawberry
  • Top with mint leaves or edible flowers, and enjoy.
    strawberry tart with custard and mint

Notes

Nutritional information is an estimate for 1 slice of strawberry tart out of 10 slices.
MAKE AHEAD & STORAGE
Make ahead: it’s best to make the tart the same day you eat it to preserve the crunch and flakiness of the crust.
Room temperature: if you eat this tart on the same day, then you can leave it out in the open, covered, on your kitchen counter.
Refrigerator: to store it for longer, keep it covered in the fridge for up to 3 days. The longer it stays in the refrigerator, the softer the crust gets as it absorbs moisture.
Freezer: you should not freeze the finished tart; however, you can freeze the dough wrapped in plastic for up to 3 months. Thaw it in the fridge overnight before use.
 

Nutrition

Calories: 292kcal, Carbohydrates: 45g, Protein: 4g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 276mg, Dietary Fiber: 3g, Sugar: 21g, Vitamin A: 104IU, Vitamin B6: 0.1mg, Vitamin C: 51mg, Vitamin E: 2mg, Vitamin K: 6µg, Calcium: 73mg, Folate: 70µg, Iron: 2mg, Manganese: 1mg, Magnesium: 26mg, Zinc: 0.5mg
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” player-type=”default” override-embed=”default”]


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.91 from 10 votes (8 ratings without comment)

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10 Comments

  1. 5 stars
    Delicious and easy! The dough was very soft but baked perfectly. I used all oat milk and it took about 10mins (lower medium heat, careful not to burn) to get the custard to the right consistency. It was a huge hit and will definitely be on a summer repeat!

    1. Hi Nicole, I’m very happy to hear 🎉

      Thank you for the oat milk tip, and for taking the time to leave a comment here. Have a wonderful Sunday ☀️ /Louise

  2. Hi guys!
    I got a question, did you make the custard with canned coconut milk?

    Thanks in advance for sharing your amazing recipes.

    I remain attentive to your answer.
    Regards, Ximena

  3. Could this pastry be made with gluten free flour or a mix of GF flour & GF oat flour? Guessing it wouldn’t be possible to remove it from its base like the normal flour version though.

    1. Hi Donna,
      Yes, you can substitute AP flour with oat flour, spelt flour, or 50% AP flour and 50% whole-wheat flour. If you do so, you might need to add 1 to 2 tablespoons of extra water.

      To make a gluten-free tart, substitute 1-to-1 gluten-free flour for AP flour.

      I hope this helps?

      Have a wonderful day. Kindest,
      Louise

  4. Custard is great, but I have some issues with the crust. It is very crunbly and falls apart. Anything we can do? I read that adding very cold water, and doing it slowly, might help, but I tried that and it did not work.

    1. Hi Lucas, it probably depends on the water/flour ratio if your dough is too crumbly, so you might just need to add a little more water. It could be because your flour is slightly different from mine, or because it’s dryer where you live. But in general, it is a very forgiving dough, I tried it with most flour types (from whole grain to all-purpose flour and all flours in between) and it always works by slightly adjusting the water content. Also, don’t knead it too much, and don’t put it in the refrigerator to rest. That would make it dry and crumbly. Hope that helps 🙂