I baked this Vegan Strawberry Tart for my friend’s dinner party last weekend. The strawberries lined up on vanilla cream, and my niece said it was pretty.
Delicious Vegan Strawberry Tart Recipe
The tart features a buttery, nut-based crust filled with a smooth and creamy vanilla filling made from cashews and sweetened with maple syrup. Topped generously with fresh strawberries, this dessert is not only visually appealing but also satisfying. The preparation time is about 20 minutes, and it requires some chilling time before serving.
Ingredients
- 1 cup almonds or walnuts
- 1/2 cup pitted medjool dates
- 1/4 cup melted coconut oil
- 1/4 teaspoon salt
- 1 cup raw cashews (soaked in water for 4 hours)
- 1/2 cup coconut milk or almond milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, halved
- Fresh mint leaves for garnish (optional)
Instructions
- Make the Crust: In a food processor, combine the nuts, pitted dates, melted coconut oil, and salt. Blend until the mixture resembles a crumbly dough. Press this mixture into the bottom and up the sides of a tart pan. Chill in the refrigerator for 30 minutes.
- Prepare the Filling: Drain the soaked cashews and place them in a blender or food processor. Add the coconut milk, maple syrup, and vanilla extract. Blend until smooth and creamy, scraping down the sides as necessary.
- Assemble the Tart: Pour the creamy filling into the chilled tart crust and spread it evenly. Top with halved strawberries, arranging them as desired.
- Chill and Serve: Place the tart back in the refrigerator for at least 1 hour before serving to allow it to set. Garnish with fresh mint leaves, if desired, and serve chilled.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 8 slices
- Calories: 220kcal
- Fat: 15g
- Protein: 4g
- Carbohydrates: 20g
I store the tart in the fridge for up to four days. The stay fresh, and I serve slices chilled.
