Vegan strawberry and cream tart with a cookie like base, cashew cream filling, strawberry jam and fresh berries. Delightful and easy!
This tart combines a gluten-free shortbread like base with a zesty lemon cashew cream and the delicate sweetness of strawberries. It's perfect for Easter, a Summery evening or any time of the year!
Every bite reminds me of the strawberry and cream lollies I enjoyed as a kid! However, this tart is much more sophisticated and not a sugar hit thanks to the tangy lemon and no refined sugar.
Making the vegan gluten free pie crust
To make the tart gluten free, I used almond meal instead of regular flour. Of course, you're welcome to use regular flour instead!
However, gluten-free flours (not blends) don't 'stick' together without some assistance. To help bind the almond meal, I used ground flax seeds and a sticky liquid sweetener (rice malt syrup).
For my fat, I used coconut oil (use refined if you don't want a coconut taste). Alternatively, you can use solid vegan butter!
This vegan gluten free pie crust is quite delicate so can't easily be rolled out and transferred to a pie tin like normal crusts.
Instead, place the mixture directly in your tart tin and press it against the bottom and sides.
I pricked the bottom of my tart crust so it doesn't puff up too much when we bake it.
Easy creamy cashew-based filling for the vegan strawberry tart
To make the filling, we need:
Raw cashews, as the main solid filling. Cashews are softer than other nuts so can easily be broken down into a smooth cream.
Canned coconut cream, as the main liquid and helps the cashews turn into a smooth cream. I used solid instead of liquid cream as the natural fats help set the tart filling.
Coconut oil to ensure the filling sets.
Rice malt syrup, as a sweetener. You can substitute this with any other liquid sweetener, or even cane sugar.
Lemon juice and zest to add flavour and cut through the sweetness and creaminess of the cashews.
For added flavour, I spread store-bought strawberry jam on my tart crust. Then I poured the cashew cream on top!
The strawberry jam adds little bursts of sweetness, colour and texture in the final tart.
Serving the vegan strawberry and cream tart
The tart is wonderful with fresh strawberries on top. I'd recommend adding them just before serving as cut strawberries tend to leak.
I chose to put less coconut oil in the tart in order to create a soft and creamy filling. However, this means that the tart cannot stay outside the fridge for long! I'd recommend taking it out of the fridge just before serving :).
I hope you enjoy this recipe!
See my other vegan berry recipes
Easy bars/slices, cookies etc
- Strawberry Cupcakes
- Vegan Jam Tartlets
- Vegan Blueberry Lemon Bars
- Unbaked Vegan Raspberry Slice
- Banana bread, raspberry and white chocolate muffins
- Easy Baked Vegan Blueberry Pancake
Larger cakes, tarts etc
You may also like:
Vegan strawberry and cream tart
- 2 cups (200g) almond meal, or plain flour
- ⅓ cup (80g) solid coconut oil, or vegan butter
- 1 tbsp ground chia or flax seeds, if using almond meal (if using plain flour, omit)
- 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- ½-1 cup (60-120g) strawberries
- Preheat oven to 160°C (320°F). Line the bottom of a 20 cm (8 inch) loose bottom tart tin
To make the crust:
- Add all the crust ingredients and a dash of water to a food processor or large bowl. Mix until combined and there are no more chunks of coconut oil. Press the mixture into the tart tin to form a crust.
- Bake the crust in the oven for 10 minutes or until the edges are slightly golden. Almond meal burns quickly so keep an eye on it!
- Allow the crust to cool in the tart tin.
To make the filling:
- Optional: When the crust has cooled, spread the jam on the inside base and sides of the crust.
- Add the remaining filling ingredients to a blender and blend until as smooth as possible. Pour the filling mixture into the tart.
- Place the tart in an airtight container and set it aside in the fridge to set for at least 4 hours.
- Slice the strawberries as desired and use them to decorate the tart. Serve the tart immediately.
- Store leftovers in an airtight container the fridge for up to 3 days. The tart without the strawberries can be frozen for up to 1 month.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.