Vegan Tarte aux Fraises
Indulge in this elegant Vegan Tarte aux Fraises, a plant-based twist on the classic French strawberry tart that’s as beautiful as it is delicious. Featuring a buttery coconut oil pastry crust, this tart is filled with a creamy coconut milk custard sweetened with maple syrup and infused with fragrant vanilla. Topped with juicy, fresh strawberries and a glossy apricot glaze, it’s a feast for the eyes and the palate. Perfectly suited for spring and summer gatherings, this vegan dessert balances creamy, fruity, and subtly sweet flavors to impress every guest. With only 45 minutes of prep time, it's an effortlessly stunning centerpiece that combines modern vegan ingredients with timeless French pâtisserie charm.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F).
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.
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.
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.
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.
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.
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.
Wash and hull the strawberries, then slice them into halves or quarters depending on their size. Arrange them decoratively over the chilled custard.
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.
Refrigerate the tarte aux fraises until ready to serve. Slice and enjoy your vegan French-inspired dessert!
Nutrition Facts
Calories |
3118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 161.6 g | 808% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 346.4 g | 126% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 146.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 252 mg | 19% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1759 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
