Tarte aux Fraises
Springtime is the season for sweet, succulent strawberries. This vegan French tarte is the perfect way to showcase their delicious flavour. The rich crumbly pâte sablée crust pairs perfectly with the creme pâtissière filling, making this dessert a real crowd-pleaser.
Whether you’re hosting an elegant dinner party, taking a picnic or just looking to add something special to your coffee break, this vegan strawberry tart will do the trick! It’s loaded with strawberries, making it absolutely delicious and gorgeous to look at. You can serve it with whipped cream or any other topping of your choice, or simply on its own. It’s also very easy to make and cooking time takes less than an hour!
To prepare the tart crust, start by blitzing together the oats, some flour, sugar, and salt in a food processor. Then add in some cold vegan butter or shortening, and continue blending until it resembles coarse crumbs or pea-sized clumps. Once the dough is ready, either roll it between two pieces of parchment paper or directly press it gently into your prepared tart pan and use your fingertips to smooth out any rough spots before baking.
Once your tart crust is prepared and has had plenty of time to cool down, you can move on to creating the filling for your Tarte aux Fraises. Simply mix together the cornflour with a little soy milk, then add that in a saucepan with the rest of your milk, sugar and vanilla, and cook while constantly stirring over medium heat until it thickens to a custard. Then gently fold in the vegan butter and thickened coconut cream.
Pour your creme pâtissière custard filling directly into your cooled down tart casing and allow to set in the fridge for an hour or so before decorating with juicy strawberries and sweet strawberry conserve.
Vegan pastries are just as delicious and easy to make as regular ones. In fact, this recipe for Tarte aux Fraises is so delicious that you might not be able to tell that it’s vegan! If you’re looking for an easy Spring dessert that will impress your guests, give this vegan tart a try!
Tarte aux Fraises
Topped with fresh strawberries and a sweet strawberry conserve, this recipe for Tarte aux Fraises can be made in just a few steps, and it's sure to please vegans and non-vegans alike. So gather your ingredients and get ready to indulge in some deliciousness!
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
- Ready in2+ Hours
- Serving Size1 Slice
Pâte Sablée Pastry
- 100 gms of Rolled Oats
- 225 gms of Plain Flour
- 185 gms of Cold Vegan Butter
- 100 gms of Granulated Sugar
- Pinch of Salt
- 800 gms of Vanilla Soy Milk
- 60 gms of 80gms of Granulated Sugar
- 1 Packet (7.5 gms) of Vanilla Sugar
- 1 Teaspoons of Vanilla Essence (add 2 if not using vanilla pod)
- 1 Vanilla Pod (Optional)
- Tumeric to Colour approx 1 Teaspoon
- 40 gms of Vegan Butter
- 75 gms of Thick Coconut Cream
- 800 gms of Fresh Strawberries
- 100 gms of Homemade or Store bought Strawberry Conserve
- Fresh Mint Leaves
- Powdered Icing Sugar (Optional)
Pâte Sablée Pastry
Preheat oven to 190C/Gas 5/375F.
Blitz oats in a processor until they roughly resemble bread crumbs. Add flour, butter and salt. Pulse again and then add the sugar. Continue pulsing till fully incorporated and the pastry comes together (press with fingertips to test).
Turn pastry mix onto a piece of parchment paper and begin working it into a smooth ball. Do not overwork the pastry, only until it comes together.
Option 1. Place a second piece of parchment paper over your dough ball and roll to your tart tin size. Place in freezer for 15 mins then carefully turn out into your tart tin. The pastry will be very delicate. Any broken pieces can be pressed together with fingers. Trim and return to freezer for another 10 mins.
Option 2. Another option is to press the pastry directly into your tart tin with your fingertips and smooth with the back of a spoon without rolling first and freezing. This method is best if you find your pastry a little crumbly or you are in a hurry because you only need to cool the pastry one time in the freezer before cooking.
Bake in a preheated 190C/Gas 5/375F oven for 20-30mins or until slightly golden brown. Allow to cool before using.
Place the cornflour in a small bowl and mix with a little of the soy milk to make a smooth runny paste. Add the rest of the soy milk into a medium saucepan and then add cornflour paste along with the sugar, vanilla, vanilla pod (if using split in half with the seeds), vanilla sugar, and tumeric.
Heat mixture over medium heat continuously stirrring to avoid any lumps, until simmering. Cook for a further 1 minute then remove from heat. Add the vegan butter and stir till melted through, then add the coconut cream and stir till smooth and creamy.
Pour immediately while hot into your cooled down pastry case. Shake a little to even and remove any bubbles then place in the fridge to set for 1-2 hours or until ready to use.
Wash and dry your strawberries, then remove the stems and leaves and slice in half vertically.
Optional: Give your cooled off tart casing a light dusting of powdered icing sugar on the top of the outer edge.
Starting around the outside of your pie, place your strawberries, by slightly overlapping each one (As shown in photos) until you create a full ring. Reverse the direction of your strawberries and create a second tier ring by repeating the process and so on. Depending on the size of your tart you may decide to do more than 2 rings.
Heat 2 tablespoons of your strawberry conserve in the microwave for 30 secs, and then using a pastry brush, glaze the surface of the cut strawberries aleady placed on your tart, to provide a sweeteness and shine.
Finish by filling the center of the tart with the rest of the strawberry conserve and some whole strawberries and scatterings of mint leaves.
- If you find your pastry does not come together by pressing with your fingertips during mixing, you can add a small amount of cold water to help moisten the mixture.
- I have included two options for adding your pastry to your tart tin depending on whichever method you prefer. Both ways will produce similar results and baking time.
- Be very careful to not overwork your dough during mixing otherwise it will become tough.