Vegan Tarte Aux Fraises (Vegan Strawberry Tart)
There is something undeniably elegant about a classic French Tarte Aux Fraises.
- 200 g plain flour
- 100 g vegan butter (block, not spreadable)
- 50 g caster sugar
- 4-6 tablespoons plant milk
- 50 g cornflour
- 350 ml plant milk
- 150 ml vegan cream
- 100 g caster sugar
- 1 teaspoon vanilla paste
- 50 g vegan butter (block, not spreadable)
- 400-500 g strawberries (fresh not frozen)
- 2 tbsp apricot jam
- Add the plain flour and caster sugar to a mixing bowl.
- Rub in the vegan butter using your fingertips until the mixture resembles breadcrumbs.
- Gradually add the plant milk, one tablespoon at a time, until the dough comes together.
- Shape into a disc, wrap, and chill in the fridge for 30 minutes.
- Preheat the oven to 180°C (160°C fan)/350°F.
- Roll out the chilled pastry and line a 23cm tart tin.
- Prick the base with a fork and chill for a further 15 minutes.
- Line with baking paper and fill with baking beans.
- Blind bake for 15 minutes, remove the beans, then bake for another 10-15 minutes until golden.
- Allow the tart shell to cool completely.
- In a saucepan, whisk together the cornflour and caster sugar.
- Gradually whisk in the plant milk and vegan cream until smooth.
- Add the vanilla paste.
- Cook over medium heat, whisking continuously, until thickened.
- Remove from the heat and whisk in the vegan block butter until fully incorporated.
- Transfer to a bowl, cover the surface directly with cling film or reusable wrap, and allow to cool completely.
- Spoon the cooled crème pâtissière into the cooled tart shell and smooth the surface.
- Cut the strawberries into slices.
- Arrange the strawberry slices decoratively over the top.
- Brush with warmed apricot jam.
A traditional Tarte Aux Fraises is typically made with a buttery pâte sucrée pastry shell, filled with rich vanilla pastry cream and generously topped with ripe strawberries. French pastry chefs often take great care when decorating the tart, arranging the strawberries in neat concentric circles, overlapping patterns, or intricate fan shapes to create an elegant centrepiece. The finished tart is usually brushed with a glossy glaze, giving the fruit its characteristic shine and helping to preserve its freshness.
This Vegan Tarte Aux Fraises stays true to the spirit of the French classic while using entirely plant-based ingredients. Featuring a crisp homemade vegan pastry, a luxuriously creamy vegan crème pâtissière, and beautifully arranged fresh strawberries, this dairy-free strawberry tart is perfect for spring gatherings, afternoon tea, celebrations, or simply making the most of strawberry season. Despite its sophisticated appearance, it is surprisingly straightforward to mak! Let me show you how.
Get your shopping list at the ready, you're going to need the following ingredients to make this tart:
- Plain flour
- Vegan butter
- Caster sugar
- Plant milk
- Cornflour
- Vegan cream
- Vanilla paste
- Fresh strawberries
- Apricot jam
Overview of instructions
There are quite a few steps to this recipe but they can be summarised as follows:
- Leave to cool
- Whisk together the cornflour and caster sugar in a pan.
- Gradually whisk in the plant milk and vegan cream.
- Remove from the heat and whisk in the vegan block butter.
- Transfer to a bowl, cover the surface directly with cling film, and allow to cool completely.
- Pipe the cooled crème pâtissière into the cooled tart shell.
- Arrange the strawberries over the top.
- Brush with warmed apricot jam and serve!
Hint: Always allow both the tart shell and the crème pâtissière to cool completely before assembling. This prevents the filling from becoming runny and ensures a crisp pastry base.
Substitutions
Baking is a science so I'm afraid there aren't too many substitutions you can make in this recipe. If you need to though, you can make the following swaps in a pinch:
- Gluten free: Use gluten-free plain flour for a gluten-free version.
- Dairy free butter: swap vegan butter for margarine.
- Plant milk: Almond, oat, soy, or coconut milk all work well in this recipe.
- Vanilla: Vanilla extract can be used instead of vanilla paste if needed.
Variations
Want to take things up a notch? Try one of these variations:
- Add a thin layer of dairy-free white chocolate to the pastry base before adding the custard for extra indulgence.
- Decorate with mixed berries such as raspberries, blueberries, or blackberries.
- Add finely grated lemon zest to the crème pâtissière for a citrus twist.
- Top with toasted flaked almonds for additional crunch.
There's going to be a fair bit of washing up after you make this recipe, you're going to need:
- 23cm tart tin
- Mixing bowls
- Rolling pin
- Baking paper
- Baking beans for blind baking
- Saucepan
- Whisk
- Spatula
- Sharp knife
- Chopping board
- Pastry brush
Storage
Store the assembled tart in an airtight container in the refrigerator for up to 3 days. For the freshest results, assemble the tart on the day of serving.
The pastry tart case can be baked up to 2 days in advance and stored at room temperature in an airtight container.
Top tip
For bakery-style presentation, arrange the strawberries in concentric circles starting from the outer edge and working towards the centre.
What plant milk works best?
Soy milk and oat milk provide the creamiest results, but almond milk also works well.
Can I freeze this tart?
Freezing is not recommended once assembled, as the strawberries and custard may become watery when defrosted.
Why is my crème pâtissière lumpy?
Ensure you whisk continuously while cooking and gradually add the liquid to the cornflour mixture to prevent lumps from forming.
- 23cm tart tin
- mixing bowls
- Rolling Pin
- baking paper
- Baking beans for blind baking
- saucepan
- Whisk
- Spatula
- Sharp knife
- chopping board
- Pastry brush
For the pastry
For the crème pâtissière
For the strawberry topping
- 2 tablespoon apricot jam
