Vegan Tarte aux Fraises
Indulge in the elegance of a Vegan Tarte aux Fraises, a plant-based twist on the French classic that's as beautiful as it is delicious. This stunning dessert starts with a buttery, melt-in-your-mouth coconut oil pastry crust, baked to golden perfection. It's filled with a silky vanilla coconut custard, crafted from simple ingredients like coconut milk, maple syrup, and cornstarch, for a creamy delight that’s entirely dairy-free. Fresh, juicy strawberries are artfully arranged on top and glazed with a delicate apricot jam for a glossy, picture-perfect finish. Ideal for impressing guests or treating yourself, this dairy-free tart is a celebration of vibrant, seasonal flavors with a sophisticated flair. Ready in just over an hour, this vegan strawberry tart is a showstopping dessert that’s as kind to the planet as it is to your taste buds!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 g All-purpose flour
- 100 g Coconut oil (solid, not melted)
- 50 g Icing sugar
- 4 tbsp Unsweetened almond milk
- 30 g Cornstarch
- 350 ml Coconut milk (full-fat)
- 3 tbsp Maple syrup
- 1 tsp Vanilla extract
- 400 g Fresh strawberries
- 2 tbsp Apricot jam
- 1 tbsp Water
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a large bowl, combine the flour and icing sugar. Add the solid coconut oil and, using your fingers or a pastry cutter, work the mixture until it has a sandy texture.
Step 3
Gradually add in the almond milk, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and chill in the fridge for 20 minutes.
Step 4
On a lightly floured surface, roll out the dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the greased pan, pressing it into the edges and trimming any excess.
Step 5
Prick the bottom of the crust with a fork several times to prevent bubbling. Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 15 minutes, then remove the weights and paper. Bake for an additional 10 minutes, or until lightly golden. Allow to cool completely.
Step 6
To make the custard, whisk the cornstarch with 50ml of the coconut milk to form a slurry. In a saucepan, combine the remaining coconut milk, maple syrup, and vanilla extract. Heat over medium heat until it just starts to simmer.
Step 7
Stir in the cornstarch slurry, whisking continuously to prevent lumps. Cook for 3-5 minutes, or until the mixture thickens significantly. Remove from heat and let it cool slightly before pouring it into the cooled tart shell. Spread evenly and chill in the fridge for at least 1 hour.
Step 8
Wash and hull the strawberries, then slice them into halves or quarters depending on their size. Arrange them decoratively over the chilled custard.
Step 9
In a small saucepan, gently heat the apricot jam with 1 tablespoon of water until it reaches a glaze-like consistency. Using a pastry brush, carefully glaze the strawberries to give them a shiny finish.
Step 10
Refrigerate the tarte aux fraises until ready to serve. Slice and enjoy your vegan French-inspired dessert!
Nutrition Facts
| Serving size | (1300.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3118.4 |
| Total Fat 188.3g | 0% |
| Saturated Fat 161.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 106.6mg | 0% |
| Total Carbohydrate 346.4g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 146.9g | |
| Protein 31.1g | 0% |
| Vitamin D 22.1IU | 0% |
| Calcium 252.5mg | 0% |
| Iron 22.3mg | 0% |
| Potassium 1759.2mg | 0% |
Source of Calories