This gorgeous vegan strawberry tart makes the most of fresh, juicy summer strawberries! Featuring a buttery shortcrust pastry, velvety vanilla pastry cream, and beautifully arranged strawberries finished with a shiny glaze, this dessert is as elegant as it is delicious.
There’s nothing quite like a fresh strawberry tart on a warm summer day. The combination of crisp, buttery pastry, silky vanilla cream, and sweet, juicy strawberries is simply perfection. This vegan version captures all that classic French elegance while keeping things completely plant-based.
What I love about this recipe is its versatility. You can make one large tart for a show-stopping dessert, or individual tartlets for a more intimate presentation. Either way, the result is stunning—a dessert that looks like it came from a Parisian patisserie but is surprisingly simple to make at home.
⭐️ Why You Should Try It
- Fresh and fruity: Perfect for showcasing peak-season strawberries.
- Elegant French-inspired dessert: Looks impressive but is surprisingly simple to make.
- Buttery shortcrust pastry: Crisp, flaky, and absolutely delicious.
- Silky vanilla pastry cream: Rich, creamy, and packed with real vanilla flavor.
- Versatile: Make one large tart or individual tartlets.
🥧 What Is a Strawberry Tart
A strawberry tart is a beloved French-inspired dessert consisting of fresh strawberries arranged over a layer of vanilla custard in a shortcrust pastry shell. It’s a summer staple in almost every bakery across France, celebrated for its perfect balance of buttery pastry, creamy custard, and sweet, juicy fruit.
🍓 Ingredient Notes
Here’s what you’ll need to make this delicious strawberry tart:
For the Shortcrust Pastry
- All-purpose flour: The structural foundation of the crust.
- Vegan butter: Adds richness and creates that signature flaky texture.
- Powdered sugar: Sweetens the pastry without making it grainy.
- Cold water: Binds the dough together.
- Salt: Balances the sweetness.
For the Vanilla Pastry Cream
- Plant-based milk: The base of the custard—soy or oat milk work best.
- Cornstarch: Thickens the custard to the perfect consistency.
- Sugar: Sweetens the cream.
- Vanilla extract (or vanilla bean): The essential flavor that elevates the cream.
- Vegan butter: Adds richness and a silky finish.
For the Topping
- Fresh strawberries: Choose ripe, fragrant berries for the best flavor.
- Apricot jam (or strawberry jam): For the shiny glaze.
🥣 How to Make It
Since this recipe relies on two components that already have dedicated recipes, I’ll go briefly over each step.
Tartlets vs. Larger Tart
You can make this recipe as a larger tart if you’re serving guests, knowing it will likely be devoured the same day. Otherwise, I recommend making tartlets and enjoying them fresh. As this tart contains fresh fruit, it doesn’t keep long, so plan to serve it within a day or two.
Once your pastry cream, tartlet shells, and strawberries are ready, it’s time to assemble:
You can serve these strawberry tartlets immediately or chill them in the refrigerator for one hour before serving!
📔 Pro Tips for Success
Use ripe, fragrant strawberries.
The flavor of this tart depends on the quality of your strawberries. Choose ripe, fragrant berries at the peak of the season for the best results.
Chill the pastry dough.
Don’t skip chilling the dough—it prevents shrinkage during baking and ensures a flaky, tender crust.
Blind bake the shells.
For the best texture, blind bake the pastry shells until golden and fully cooked before adding the cream and fruit.
Glaze for shine.
The apricot glaze adds a beautiful shine and helps keep the strawberries fresh. Warm the jam and strain it for a smooth, professional finish.
💬 Frequently Asked Questions
Can I use other berries?
Yes! You can use raspberries, blueberries, blackberries, or a mix of those. This recipe is very versatile.
Can I use frozen strawberries?
I do not recommend using frozen berries for this tart. They release too much moisture and won’t have the same fresh flavor or texture.
How long do they keep?
Once assembled, you can keep the strawberry tartlets in a covered container in the refrigerator for up to 2 days. However, they taste best eaten fresh on the same day.
Can I freeze them?
Assembled tartlets do not freeze well, as the pastry cream and fruit will become watery. However, you can freeze the empty tartlet shells and fill them later.
I hope you’ll love these elegant vegan strawberry tartlets! They’re not overly sweet, incredibly fresh, and so decadent—the perfect summer dessert!
Vegan Strawberry Tart (Or Tartlets!)
Equipment
- Tartlet pans (4-inch) or one 9-inch tart pan
- Parchment paper
- Baking weights or dried beans
- Rolling pin
- Pastry brush
Ingredients
For the Shortcrust Pastry
- 1 1/2 cups all-purpose flour (190g)
- 1/2 cup vegan butter, cold and cubed (113g)
- 1/4 cup powdered sugar (30g)
- 2-3 tbsp cold water
- 1/4 tsp salt
For the Vanilla Pastry Cream
- 2 cups plant-based milk (480ml)
- 1/3 cup sugar (65g)
- 1/4 cup cornstarch (30g)
- 1 tbsp vanilla extract (or seeds of 1 vanilla bean)
- 2 tbsp vegan butter (30g)
- Pinch of salt
For the Topping
- 1 lb fresh strawberries (450g), hulled and sliced
- 1/4 cup apricot jam (or strawberry jam)
- 1 tbsp water
Instructions
- Make the pastry: In a large bowl, combine the flour, powdered sugar, and salt. Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll and chill: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Line your tart pans with the dough, pressing it into the corners. Trim any excess. Prick the bottom with a fork and chill for 15 minutes.
- Blind bake: Preheat your oven to 375°F (190°C). Line the tart shells with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the weights and parchment and bake for another 5-7 minutes, until golden brown. Let cool completely.
- Make the pastry cream: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the plant-based milk. Place over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Cook for 1-2 minutes more. Remove from heat, stir in the vanilla and vegan butter until smooth. Transfer to a bowl, cover with plastic wrap (pressed directly on the surface to prevent skin), and refrigerate until chilled.
- Assemble: Once the pastry cream is chilled, spread it evenly into the cooled tart shells. Arrange the sliced strawberries on top in a decorative pattern.
- Glaze: In a small saucepan, warm the apricot jam with the water over low heat until melted and smooth. Strain if desired. Brush the glaze gently over the strawberries.
- Serve: Chill for 30 minutes before serving, or serve immediately.
Notes
- Pastry cream tip: For the smoothest pastry cream, whisk constantly while cooking.
- Berry variations: Feel free to use raspberries, blueberries, or mixed berries.
- Storage: Store assembled tartlets in the refrigerator for up to 2 days.
