Vegan strawberry tart: a fresh and tasty delight

This vegan strawberry tart combines a crispy and buttery vegan shortcrust pastry with a rich and creamy vegan custard, all topped with fresh and juicy strawberries. The strawberries are enhanced by a sweet maceration process and a glossy jam glaze, making this tart not only visually stunning but also irresistibly tasty. It’s a perfect dessert that showcases the natural sweetness and vibrant flavour of strawberries in a delicious and elegant way.

Why you'll love this

This tart is a testament to the beauty of simplicity in baking. Vegan shortcrust pastry provides the perfect flaky, tender base, while vegan pastry cream provides a lush, velvety contrast. Fresh strawberries, enhanced with their own juices and a touch of sugar, deliver a burst of freshness in every bite. The jam glaze not only adds a glossy sheen, but also seals in the berry flavors, making each slice a perfect blend of texture and taste.

Perfect opportunity

Perfect for spring and summer gatherings, this tart is a wonderful addition to any brunch, tea party or dinner party. It is especially suitable for occasions like Mother's Day, Easter or a garden party where a light and fruity dessert is desired. The tart's elegant appearance and refreshing taste make it a delicious end to any meal.

Decorating Tips

For an extra touch of elegance, you can garnish the tart with mint leaves or edible flowers just before serving. If you prefer a little more texture, sprinkle a few chopped pistachios or almonds around the edges of the tart for a nutty contrast to the sweet, creamy filling and tart berries.

Ingredients:

• 1 batch of vegan shortcrust pastry
• 1 ½ batch vegan pastry cream
• 500 g (3 ½ cups) fresh strawberries
• 1 tablespoon granulated sugar
• 60 g (3 tablespoons) strawberry or apricot jam

Instructions:

1. Prepare the dough:
   • Prepare and blind bake the vegan shortcrust pastry according to the recipe. Let it cool to room temperature.

2. Macerate the strawberries:
   • Wash, hull and cut the strawberries in half. Mix them in a salad bowl with caster sugar. Cover and leave to macerate for 30 minutes.
3. Prepare the jam glaze:
   • Heat the strawberry jam in a small saucepan over medium heat, stirring constantly, until the jam becomes light and glossy.
   • Brush the inside of the cooled tart shell with a thin layer of this glaze. Reserve a little glaze for later.
4. Assemble the pie:
   • Whip the vegan pastry cream until smooth and pour it into the tart shell, smoothing the top with an offset spatula.
   • Arrange the macerated strawberries in a circle starting from the center of the tart.
5. Cool down and relax:
   • Place the tart in the refrigerator for 1 to 2 hours to allow the pastry cream to firm up.
6. Final varnish:
   • Before serving, brush the strawberries with the reserved jam mixture to enhance their shine and flavor.

7. Storage:
   • Store the pie covered in the refrigerator and serve within 3 days. For optimal freshness and texture, it is best to enjoy it the same day.

Enjoy this vegan strawberry tart as a showcase of summer's best flavors in a beautifully simple yet elegant dessert.