Vegan Strawberry Tart

4.75 from 4 votes

This vegan 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 Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Dessert

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: slices

Calories: 269kcal

Author: Nico

Equipment

Pie dish 9 to 10 inch or 24 to 26 cm

Ingredients

For the shortcrust pastry base

300 g whole-wheat flour + 1 tablespoon for kneading and rolling
100 g sugar
80 g sunflower seed oil
70 g water
1 lemon zest
1 teaspoon vanilla extract
8 g baking powder
1 pinch salt

For the vegan custard

650 g unsweetened soy milk
65 g cornstarch
100 g sugar
1 pinch turmeric
½ lemon peel
1 teaspoon vanilla extract

For the fruit topping

500 g fresh strawberries

Metric - USA

Instructions

For the shortcrust pastry base

Preheat the oven to 360˚F / 180˚C. Prep the pie dish by greasing it with oil. Then dust it with flour. This will make it easier to remove the tart once baked. We use a 9 inch (24 cm) pie dish.
In a bowl, add lemon zest, vanilla extract, sunflower oil, water, salt, sugar, and stir well. Add flour and baking powder all at once and mix with a spatula.
When the dough comes together, transfer to a worktop and mix a few more times with your hands until you can shape it into a ball. Don't over-mix.
Sprinkle some flour on your worktop and on top of the dough ball. With a rolling pin, flatten the dough. It should be about ⅛ inch or 4mm thin.
Roll the dough around the rolling pin and carefully un-roll it over the pie dish. Cut the excess pastry, and with a fork, make many holes into the base of the tart and on the sides.
With the leftover dough, you can make little tarts or biscuits.
Bake the empty shell at 360˚F / 180˚C for about 20 min. Let cool down for 10 minutes, then take out of the pie dish, and let it cool on a cooling rack.
Don't leave it for too long in the pie dish or it'll be hard to take out.

For the vegan custard

In a pot off the heat, add plant-milk, sugar, vanilla, turmeric, lemon peel and cornstarch. Stir well with a whisk until all the lumps of the cornstarch are gone.
Bring the pot on the heat, set it on medium-low, and stir continuously until the liquid thickens into a creamy custard. Take off the heat and keep stirring for another minute. Remove the lemon peel and that's it.
Now let it cool down before using it to fill the tart. To prevent lumps, stir often while it cools down. If you have lumps, whisk vigorously, this will break the lumps.

Build the strawberry tart

Fill the shortcrust pastry shell of your pie with the custard. Spread it evenly with a spoon. The custard should not be hot. Warm is fine.
Now top the tart with fresh strawberries. You can put them whole, sliced, or in wedges. You can serve it immediately or store in the refrigerator for up to 2 - 3 days.

Notes

You might need to add a little flour: depending on the type of flour, temperature and air humidity where you live, your dough may be a little wetter than mine.

In this case, just add a dusting of flour to make it drier and easier to handle and roll.

MEASUREMENTS

We recommend using the metric system for this recipe.

Nutrition