Vegan strawberry and cream tart with a cookie-like base, cashew cream filling, strawberry jam and fresh berries. Delightful and easy!

Vegan Strawberry Tart on plate. The tart has a buttery pale yellow shortcrust pastry, a thin coating of strawberry jam and is filled with a smooth pale cashew cream. The pie is then topped with strawberry compote and fresh berries.

This tart combines a shortbread like base, 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.

One slice cut out of vegan strawberry pie revealing smooth and creamy cashew filling.

Table of contents

Making the vegan shortcrust pastry

The shortcrust pastry is simple and made with:

  • Flour
  • Vegan butter or margarine or coconut oil
  • Powdered or icing sugar (granulated sugar doesn’t always dissolve very well in pastry)
  • A dash of water.

To make the pastry dough, mix all ingredients in a food processor or bowl. And to assemble it, you can either:

  1. Roll out the pastry on a floured surface and transfer it to your tart tin. This ensures a consistent thickness for your whole pastry.
  2. Press it in directly (kind of easier)
Two image collage pressing shortcrust pastry into tart tin.

Making a gluten free pie crust

To make the tart gluten free, I used almond flour/meal instead of regular flour. As almond flour and gluten-free flours (not blends) don’t naturally ‘stick’ together, I also added used ground flax seeds and a sticky liquid sweetener (rice malt syrup).

The gluten-free base will work with vegan butter, margarine or coconut oil.

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.

Two image collage pressing gluten free pastry into tin.

Making the cashew-based filling for the vegan strawberry tart

The filling is a breeze to make. You’ll need to throw all the ingredients in a blender and blend until smooth. You will 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.

Flatlay of ingredients for filling.

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.

Two image collage spreading jam on tart base and pouring cashew cream into base.

Serving the vegan strawberry and cream tart

The tart is wonderful with stewed and/or fresh strawberries on top. I’d recommend adding them just before serving as cut strawberries tend to leak.

For extra wow, if you use fresh strawberries, you can experiment with different shapes and styles like below.

I hope you enjoy this recipe!

Tart with slice coming out showing creamy texture.
Close up of creamy interior of tart.

Alternatively, check out my other vegan strawberry recipes!

5 from 3 reviews

Vegan strawberry and cream tart

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Anthea
Vegan strawberry and cream tart with a cookie like base, cashew cream filling, strawberry jam and fresh berries. Delightful and easy!
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Ingredients

Crust

Filling

To decorate

  • 1/2-1 cup (60-120g) strawberries

Instructions 

  • 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 to a food processor or large bowl. Mix until well combined. 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. If you're making it gluten free, watch the crust closely as almond meal burns quickly!
  • Allow the crust to cool in the tart tin.

To make the filling:

  • Optional: When the crust has cooled, spread the jam inside the crust on the bottom and sides
  • 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.

To serve:

  • 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.

Notes

* For a gluten-free crust, use 1 1/4 cups (125g) almond flour/meal and 1 tbsp ground chia or flax seeds and 1 tbsp any light coloured sweetener instead of the plain flour. Add the butter/margarine/oil, icing sugar and water as well.
Nutrition Information
Serving: 1 slice, Calories: 351kcal, Carbohydrates: 28g, Protein: 6g, Fat: 26g, Sodium: 50mg, Potassium: 205mg, Fiber: 2g, Sugar: 11g, Vitamin A: 242IU, Vitamin C: 12mg, Calcium: 20mg, Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

This post was originally published in September 2018 and updated in March 2021.

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