Strawberry Tart (vegan)

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

Cuisine American, Vegan

Prep Time 20

Cook Time 36

Chill Time 2

Total Time 2 56

Servings

Author Anthea

¼ cup (85g) strawberry jam or raspberry jam, optional
1 cup (8 oz or 240g) vegan cream cheese room temperature
½ cup - ¾ cup (115g - 175g) dairy-free whipping cream chilled (note 3 for quantity)
⅓ cup (40g) powdered sugar / icing sugar or to taste
1 tablespoon lemon zest from 1 large lemon, optional
1 teaspoon vanilla extract

Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) tart pan with a removable bottom.
Add the flour, butter and sugar to a food processor or large bowl and mix until just combined. Gradually drizzle the cold water into the pastry, 1 tablespoon at a time, mixing until it resembles coarse crumbs. If you pinch the mixture between two fingers, it should stick together.
On a lightly floured surface, use a rolling pin to flatten your dough into a large circle about 1/4 inch (5 mm) thick.
Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off any excess pastry. If there are any holes in your base, patch it up with the remaining pastry.
Prick the bottom of the tart shell with a fork. Line the tart shell with parchment paper and fill it with pie weights or dried rice, lentils or beans.
Blind bake the crust for 18-20 minutes. Carefully remove the parchment paper and pie weights and bake the crust for another 18-20 minutes. Let the crust cool fully in the tart pan.

Optional: Spread the jam along the bottom and sides of the cooled crust.
Add the chilled cream to a medium bowl and whip until stiff peaks form. Set aside.
Add the cream cheese, lemon zest and vanilla to another bowl and beat until the mixture is smooth and there are no lumps. Add the whipped cream to the cream cheese mixture and fold until just combined. Avoid overmixing otherwise your filling will deflate and become soft.
Scoop the mixture into your tart case and smooth the surface. Place the tart in an airtight container and chill in the fridge for at least 2 hours, to overnight.

Cut the strawberries as desired and arrange them on the tart.
In a small bowl, mix the remaining strawberry jam with a dash of water and heat in a microwave or on a stovetop for around 10-20 seconds. Brush the mixture on the strawberries. Sprinkle with crushed pistachios, if using. Serve the tart immediately or store in the fridge until ready to serve.
Store leftovers in the refrigerator for up to 1-2 days. The tart will keep for 3 days, but the filling will be softer.

For a gluten-free vegan peach tart, use 1 cup (100g) almond flour / blanched almond meal and 2/3 cup (105g) gluten-free flour blend which has xantham gum. You may need to add more flour or water to get the right consistency. The gluten-free pastry is more delicate and should be pressed directly into your tart pan.
Alternatively, you may use spreadable vegan butter, but I suggest omitting the water and adding more flour if needed. Your pastry will also be softer. Chilled coconut also will also work but I recommend adding 1/2 teaspoon of salt to your pastry to mimic the flavor of butter.
1/2 cup of cream is the perfect amount for this tart if you use the jam filling and a reliable brand of whipping cream that triples in volume when whipped. However, if you don't use the jam filling and use a cream that doesn't produce much volume (such as coconut cream), please use 3/4 cup of cream. If you're in doubt about your cream, use 3/4 cup of cream.