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Vegan Pumpkin Pie

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Vegan pumpkin pie – this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

vegan pumpkin pie on a metal plate on a grey background with maple pecans.

Pumpkin pie is one of those incredibly American dishes that just hasn’t really caught on here in the UK, and I have to admit that I have never really been a huge fan of it; until I baked this amazing vegan pumpkin pie that is!

This recipe totally changed my mind about pumpkin pie, after rapidly devouring multiple slices I was an absolute convert!

The filling is perfectly spiced, sweet, but not too sweet and just the right level of creamy and custardy, while still being firm enough to cut into neat slices.

The crisp pastry is a lovely contrast to the soft, smooth filling, and a few maple roasted pecans added just before serving make it even more moreish!

Three slices of vegan pumpkin pie on a metal plate.

The secret to the perfect set custard-like texture of the pumpkin filling is silken tofu. Don’t run away! I promise you can’t taste the tofu at all!

I tested various different types of fillings, some using coconut milk, some yogurt; but for me, the tofu based one blew all of the others clean out of the water!

You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the international section of the supermarket (by the soy sauce), or next to the tinned beans.

This vegan pumpkin pie is the perfect dessert for Thanksgiving if you are in the US, or just for any Autumnal celebration!

close up of vegan pumpkin pie topped with maple pecans.

How To Make Vegan Pumpkin Pie:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

This vegan pumpkin pie ideally needs to chill in the fridge overnight so start the day before you want to serve it.

Start by making the pastry. Place plain flour, icing sugar and salt in a food processor and pulse until combined.

Add cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

Add a tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

step 1 - making the pastry

Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork.

step 2 - lining the pie dish

The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

Place the pastry base in the freezer for twenty minutes while you preheat the oven.

When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.

Bake for 20 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp.

step 3 - blind baking the pastry

While the pastry is baking prepare the filling, it is super quick and easy!

Just place silken tofu (drain off the excess water first), tinned pumpkin puree, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

It is quite a thick mixture so you may need to scrape down the sides a couple of times. If your blender has a tamper tool then that will come in handy.

step 4 - making the filling.

Once the pastry case has finished blind baking, pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle.

step 5 - baking the pie

If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

Once the pie is baked, leave it to cool completely at room temperature before refrigerating it overnight.

close up of a slice of vegan pumpkin pie with a forkful removed.

Top Tips:

Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.

The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.

For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.

For the filling you need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.

Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking. 

Any uneaten pie can be frozen for up to two months.

The maple pecans are optional but delicious; they also make a great snack!

Side view of vegan pumpkin pie.

Can I Make It In Advance?:

Yes! This vegan pumpkin pie will keep in the fridge for up to five days. The maple pecans can be made in advance as well and stored in an airtight container at room temperature. Don’t add them to the pie until just before serving however as the maple coating will begin to melt after a while.

More Vegan Pumpkin Recipes:

vegan pumpkin pie on a grey background with a bowl of maple roated pecans, two forks and a blue cloth.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

vegan pumpkin pie on a metal plate on a grey background with maple pecans.
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Vegan Pumpkin Pie

Vegan pumpkin pie - this vegan version of the classic American dessert is easy to make and indistinguishable from the original. It consists of a creamy, custardy spiced pumpkin filling with crisp pastry; you would never be able to guess that it is eggless and dairy free!

Course Dessert
Cuisine American
Keyword pie
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Chilling Time 12 hours
Servings 10 people
Author Domestic Gothess

Ingredients

Pastry:

  • 250 g (2 cups) plain (all-purpose) flour
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz/ 1/2 cup + 2 Tbsp) vegan block butter/margarine (or 125g (4.5 oz) refined coconut oil) cold and diced
  • 1 Tbsp cold vodka optional
  • a little cold water as needed

Pumpkin Filling:

  • 425 g (one 15oz can) pumpkin puree (not pumpkin pie filling)
  • 250 g (8.8 oz) firm silken tofu (drain off the excess liquid)
  • 150 g (3/4 cup) caster/granulated sugar
  • 80 ml (1/3 cup) maple syrup
  • 40 g (4 Tbsp) cornflour (cornstarch)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Maple Roasted Pecans (optional):

  • 200 g (2 cups) pecans
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 Tbsp demarera sugar
  • 3 Tbsp maple syrup

Instructions

Pumpkin Pie:

  1. Start by making the pastry. Place the plain flour, icing sugar and salt in a food processor and pulse until combined.

  2. Add the cold diced vegan block butter or coconut oil (or a mixture of both) and blend until the mixture resembles fine breadcrumbs and no lumps of fat remain.

  3. Add the tablespoon of cold vodka (or water) and pulse again; drizzle in a little cold water as needed to bring the pastry together into a ball.

  4. Cover the pastry and pop it in the fridge for half an hour until it has firmed up. If you are using coconut oil the pastry will firm up very quickly and it will be unworkable if it gets too cold so keep a close eye on it.

  5. Once the pastry has chilled, roll it out on a floured surface until it is large enough to line a 23cm/9 inch round pie dish or a 25cm/10 inch round tart tin.

  6. Gently transfer the pastry to the dish and press it right into the corners. Crimp the edges or trim off the excess pastry as you prefer and prick the base all over with a fork. The coconut oil version is quite delicate but if it cracks then you can just press it back together with your fingers.

  7. Place the pastry base in the freezer for twenty minutes while you preheat the oven to 200°C/400°F/gas mark 6.

  8. When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice. Make sure you spread them right into the corners.

  9. Bake for 20 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Place the baked shell on a wire rack and turn the oven down to 180°C/350°F/gas mark 4.

  10. Place the pumpkin puree, silken tofu, cornflour (cornstarch), sugar, maple syrup, spices, vanilla and salt in a blender and blitz until totally smooth.

  11. Pour the filling into the case and spread it level. Bake for 35-45 minutes until the filling is set but still has a slight wobble in the middle. If you use a 9 inch pie dish it will take nearer the 45 minute mark to cook through, and if you use a wider, shallower 10 inch tart tin it will take less time to cook.

  12. Once the pie is baked, leave it to cool completely on a wire rack at room temperature then refrigerate it overnight before serving.

Maple Pecans:

  1. Heat the oven to 160°C/320°F/gas mark 3. Line a baking tray with baking parchment.

  2. In a bowl, toss together the pecans, cinnamon, salt, sugar and maple syrup. Make sure that the pecans are well coated.

  3. Spread the pecans out in a single layer on the prepared baking sheet. Bake for 15 minutes then remove from the oven, give them a good stir and return to the oven for 5-10 minutes, until they feel dry to the touch

  4. Leave to cool on the tray then transfer to an airtight container.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
  • Make this vegan pumpkin pie the day before you want to serve it as it needs to chill in the fridge overnight.
  • The pastry can be made with either a vegan block butter/margarine (NOT the spreadable kind in a tub which has too high a water content for baking), or with refined coconut oil; or you can even use half and half if you like. The coconut oil version is a bit more delicate and difficult to work with but both kinds are delicious.
  • For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shell prior to blind baking it helps to make the pastry crisp and stops it from shrinking too much.
  • Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).
  • I used individual spices in my pie but you can swap them for 2 1/2 tsp pumpkin spice blend instead.
  • For the filling you need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.
  • Let the pie cool completely at room temperature before transferring it to the refrigerator to chill. This prevents the pie from cracking.
  • Any uneaten pie can be frozen for up to two months.
  • The maple pecans are optional but delicious; they also make a great snack!

three slices of pumpkin pie.

vegan pumpkin pie pinterest image

Jamaican Vegetable Patties (Vegan)

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Jamaican vegetable patties – these spiced, Caribbean style vegan vegetable pasties are full of flavour and make a great snack or light meal. Eggless and dairy-free.

Four vegan Jamaican vegetable patties on a baking sheet on a blue and white tea towel.

Jamaican patties are always a staple in our freezer for a quick snack or meal when I don’t feel like cooking. Shop bought ones are acceptable, but homemade is always better so when I’ve got the time I like to make a batch to stash away for lazy/busy days.

One of the consistently most popular recipes on Domestic Gothess is my vegan curried vegetable pasties; they are always a crowd-pleaser! These Jamaican vegetable patties are quite similar but the filling has a very different flavour.

I use ground allspice, scotch bonnet chilli, thyme and coconut milk to give them a very Caribbean style taste, with a few other spices to round out the flavour.

The filling is a mix of vegetables – onion, sweet potato, butternut squash, carrot, tomatoes, cabbage, peas, sweetcorn and broad beans. Feel free to vary the type of vegetables you use to suit. (Keep the tomatoes though, they are needed for the flavour and texture).

Traditionally, Jamaican patties have very golden yellow pastry, this is achieved by adding a bit of turmeric and curry powder to the pastry. You can’t really taste it (maybe very mildly), but it does give them a lovely colour!

Close up a vegan Jamaican vegetable patty sliced in half.

How To Make Vegan Jamaican Vegetable Patties:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

To make the pastry, place plain flour, salt, turmeric and curry powder in a food processor and pulse to combine. Add cold, diced vegan block butter and blend until it resembles fine breadcrumbs.

With the motor running, gradually drizzle in a little cold water until it starts to clump together into a dough. Bring the dough together with your hands and shape into a disc. Cover and place in the fridge for at least half an hour to chill before rolling.

step 1 - making the pastry

*If you don’t have a food processor, mix together the flour, salt, turmeric and curry powder in a large bowl. Rub in the cold butter using your fingertips until it resembles fine breadcrumbs then gradually mix in the cold water to bring it together.

To make the filling, heat some coconut oil in a large pan over a low heat. Add diced brown onion and cook for about 10 minutes until the onion is soft and translucent, stirring often.

Add finely diced sweet potato, carrot, butternut squash, and tomatoes, shredded cabbage and frozen peas, sweetcorn and broad beans. Cook for another 10 minutes, stirring often, until the vegetables have started to soften.

Add crushed garlic, finely chopped scotch bonnet chilli (deseeded if you don’t want it too hot!), sliced spring onions, ground allspice, ginger, cinnamon, cumin, paprika, turmeric, thyme, salt and white pepper and cook for another minute.

Add full-fat tinned coconut milk (NOT the drinking kind) and simmer for 5-10 minutes until the vegetables are tender and the liquid has reduced; it should be fairly dry so you don’t end up with soggy patties. Allow to cool then refrigerate until cold before you assemble the patties.

step 2 - making the filling

Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces (I cut it into triangles using a sharp knife) and roll each one into a ball.

On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approx 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.

step 3 - rolling out the pastry

Place a couple of heaped spoonfuls of the filling on one side of the circle, be careful not to add too much or you won’t be able to seal the patty.

Brush a little water around the rim of the pastry and carefully fold it over the filling. Press the edges together with your fingers to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.

step 4 - assembling the patties

Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over (it is delicious served with rice too so don’t waste it!).

Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins). Chilling the pastry before baking helps to ensure it is crisp.

Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Brush the tops of the chilled patties with a little dairy-free milk to glaze (I used soy) then bake for 25-30 minutes until golden and bubbling.

Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.

A Jamaican vegetable patty on a white plate with a bowl of hot sauce.

Tips:

  • Make sure that you use a vegan block butter for the pastry, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli vegan block but Stork block, Vitalite block or Tormor will all also work. In the US, Earth Balance buttery sticks would work.
  • Keep your pastry cold. Warm pastry can become tough and greasy, so for the best result make sure you chill it thoroughly after making it and again after you have shaped the patties before you bake them.
  • Make sure that the filling is completely cold before assembling the patties to keep the pastry cold.
  • You can make both the pastry and filling the day before you assemble and bake the patties. Store both in the fridge.
  • Vary the vegetables in the filling to suit what you have to hand.
  • These Jamaican vegetable patties are not very spicy, but if you don’t like heat at all you can omit the scotch bonnet chilli. Alternatively, if you like things hot you can add in an extra one!
  • The filling is also delicious served with rice if you don’t want to faff with pastry!

Close up of vegan Jamaican vegetable pasties on a silver baking tray.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Four vegan Jamaican vegetable patties on a baking sheet on a blue and white tea towel.
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Jamaican Vegetable Patties (Vegan)

Jamaican vegetable patties - these spiced, Caribbean style vegan vegetable pasties are full of flavour and make a great snack or light meal. Eggless and dairy-free.

Course Main Course, Snack
Cuisine Jamaican
Keyword patties
Prep Time 40 minutes
Cook Time 1 hour
Chilling Time 3 hours 30 minutes
Servings 10 people

Ingredients

Pastry:

  • 550 g (4 1/2 cups) plain (all-purpose) flour
  • 1 1/4 tsp salt
  • 1 1/4 tsp turmeric
  • 1 1/4 tsp curry powder
  • 300 g (10.5 oz) vegan block butter (NOT the spreadable kind in a tub) (I use Naturli vegan block) cold and diced
  • 3-4 Tbsp ice water
  • soy milk for brushing

Filling:

  • 1 Tbsp coconut oil
  • 1 brown onion peeled and finely chopped
  • 250 g (1 medium) sweet potato peeled and chopped into small dice
  • 1 large carrot chopped into small dice
  • 300 g (10.5 oz) butternut squash peeled and chopped into small dice
  • 115 g (1 packed cup) finely shredded savoy cabbage
  • 2 medium tomatoes diced
  • 65 g (1/2 cup) frozen peas
  • 65 g (1/2 cup) frozen sweetcorn
  • 75 g (heaped 1/2 cup) frozen broad beans
  • 3 cloves garlic peeled and crushed
  • 1 scotch bonnet chilli deseeded and finely chopped
  • 3 spring onions (scallions) thinly sliced
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp dried thyme
  • 1 tsp salt
  • 1/8 tsp white pepper
  • 180 ml (3/4 cup) full fat coconut milk (from a tin)

Instructions

  1. To make the pastry, place the flour, salt, turmeric and curry powder in a food processor and pulse to combine. Add the cold, diced butter and blend until it resembles fine breadcrumbs.

  2. With the motor running, gradually drizzle in the cold water until it starts to clump together into a dough. You may not need all of the water.

  3. Bring the dough together with your hands and shape into a disc. Cover and place in the fridge for at least half an hour.

  4. To make the filling, place the coconut oil in a large pan over a low heat. Add the onion and cook for about 10 minutes, stirring often, until it is soft.

  5. Add the sweet potato, carrot, butternut squash, cabbage, tomatoes, peas, sweetcorn and broad beans and cook for another 10 minutes, stirring often, until the vegetables have started to soften.

  6. Add the garlic, scotch bonnet, spring onions, allspice, ginger, cinnamon, cumin, paprika, turmeric, thyme, salt and white pepper and cook for another minute.

  7. Add the coconut milk and simmer for 5-10 minutes until the vegetables are tender and the liquid has reduced. Allow to cool then refrigerate until cold.

  8. Once both the filling and pastry are cold, divide the disc of pastry into 8 even pieces and roll each one into a ball.

  9. On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut round an upturned approx 16cm/6in round plate or saucer with a sharp knife to get a neat circle of dough.

  10. Place a couple of heaped spoonfuls of the filling on one side of the circle, be careful not to add too much or you won't be able to seal the patty.

  11. Brush a little water around the rim of the pastry and fold it over the filling. Press the edges together to seal, then crimp the edge with the tines of a fork. Cut a little slit in the top of the patty for steam to escape.

  12. Once you have rolled out and shaped all 8 of your balls of dough, gather together the trimmings and divide them into two balls. Roll out and shape as before to make two more patties. You might have a bit of filling left over.

  13. Place the patties on a couple of baking sheets lined with baking parchment and refrigerate for half an hour (or freeze for 20 mins).

  14. Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Brush the tops of the chilled patties with a little dairy free milk (I used soy) then bake for 25-30 minutes until golden and bubbling.

  15. Set aside to cool for about 10 minutes before serving. Store any leftovers in the fridge for up to 3 days.

Blueberry Frangipane Tarts (Vegan)

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Vegan blueberry frangipane tarts – these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Vegan blueberry frangipane tarts on a dark baking tray.

These individual vegan blueberry frangipane tarts are like a blueberry version of a bakewell tart. They consist of crisp shortcrust pastry filled with almond frangipane, blueberry jam, fresh blueberries and flaked almonds.

They make a great dessert, particularly if you serve them with ice cream or custard, are lovely as part of an afternoon tea, or they are perfect just eaten as a snack with a cup of tea or coffee.

blueberry frangipane tarts on a metal background with a forkful removed.

Vegan Frangipane:

The recipe for this perfect vegan frangipane is adapted from one by the very talented Lazy Cat Kitchen.

The eggs are replaced with the magic ingredient that is aquafaba (the liquid drained from a tin of chickpeas) which works perfectly to create a frangipane that is textured somewhere between a cake and a baked custard.

I use melted vegan block butter in place of the usual dairy butter; during testing I tried using both melted and creamed vegan butter and the melted version had a far superior, less greasy texture, so definitely go with melted.

You can also use melted coconut oil in place of the butter, though butter gives a better, more traditional flavour. I use Naturli vegan block for all of my baking, but Stork block or Vitalite block will also work.

Frangipane doesn’t usually contain a raising agent, but I added a teeny bit of baking powder to replace the lift that would usually be provided by the eggs.

Blueberry bakewell tarts in a line on a metal background with blueberries and flaked almonds.

How To Make Vegan Blueberry Frangipane Tarts:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

To make the pastry, place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced vegan block butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in a little cold vodka (or water), until the pastry comes together into a ball.

Shape the pastry into a disc, wrap it, and place it in the fridge for half an hour to chill.

step 1 - making the pastry

Divide the chilled pastry into 6 even pieces (I slice it into triangles with a bench scraper) and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in loose bottomed tart tin.

Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

step 2 - lining the tart tins

Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

step 3 - blind baking the tarts

To make the frangipane, whisk together melted vegan butter and sugar then whisk in flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

step 4 - making the frangipane.

Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don’t fill them more than 3/4 full.

Scatter some fresh blueberries over each one, making sure that they aren’t too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

step 5 - baking the tarts.

Close up of a blueberry frangipane tart sliced in half.

Variations:

These vegan blueberry frangipane tarts will work with pretty much any kind of fruit you like, just vary the jam to suit you and top with cherries, strawberries, blackberries, currants, sliced apple, pear or apricots.

You can also bake it as one large (approx 25cm) tart instead of mini ones, in which case it will take around 45 minutes to bake.

Tips For Making The Best Vegan Blueberry Frangipane Tarts:

Blueberry jam: You can use either home-made or shop bought blueberry jam. I made my own using this lovely recipe from Camilla at Fab Food 4 All.

Crisp pastry: For the best, crispy pastry, make sure that you don’t overwork it or let it get too warm. Freezing the tart shells prior to blind baking them helps to make the pastry crisp and stops it from shrinking too much.

Using a bit of vodka instead of water to bind the pastry also helps to keep it crisp, as vodka has a lower water percentage. You can use water if you don’t want to use vodka though (you can’t taste it and the alcohol burns off during baking).

Aquafaba: To get aquafaba, just use the liquid drained from a tin of chickpeas or white beans.

Butter: You MUST use the solid block kind of vegan butter/margarine, not the spreadable kind in a tub which has too high a water content for baking. Some examples of brands are: Naturli vegan block (my favourite), Stork block, Vitalite block, Tomor block, Earth Balance buttery sticks.

How long will they keep?: The tarts will keep for about three days in an airtight container at room temperature. If it is very warm out they may be best stored in the refrigerator.

Blueberry frangipane tarts on a metal background and a wire rack with a pot of blueberry jam.

More Vegan Tarts And Pies:

 

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan blueberry frangipane tarts on a dark baking tray.
5 from 2 votes
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Vegan Blueberry Frangipane Tarts

Vegan blueberry frangipane tarts - these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.

Course Dessert
Cuisine British, vegan
Keyword tarts
Prep Time 25 minutes
Cook Time 50 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 +2/3 cup) plain (all-purpose) flour
  • 50 g (1/2 cup) ground almonds
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz / 1/2 cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 Tbsp cold vodka (or water)

Frangipane:

  • 70 g (2.5 oz / scant 1/3 cup) melted vegan block butter (I use Naturli Vegan Block)
  • 110 g (1/2 cup + 1 Tbsp) caster sugar
  • 35 g (1/3 cup + 2 tsp) plain (all-purpose) flour
  • 5 g (1/2 Tbsp) cornflour (cornstarch)
  • 80 ml (1/3 cup) aquafaba
  • 175 g (1 + 3/4 cups) ground almonds
  • 1/2 tsp baking powder
  • 3/4 tsp almond extract
  • 3/4 tsp vanilla extract

To Finish:

  • about 8 heaped tsp blueberry jam
  • about 110 g (4oz / 3/4 cup) fresh blueberries
  • large handful flaked almonds

Instructions

  1. To make the pastry, place the flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

  2. Add the diced cold butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold vodka (or water), until the pastry comes together into a ball.

  3. Shape the pastry into a disc, wrap in clingflim (or an environmentally friendly alternative) and place in the fridge for half an hour.

  4. Divide the chilled pastry into 6 even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in tart tin.

  5. Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.

  6. Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.

  7. Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.

  8. Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.

  9. Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.

  10. To make the frangipane, whisk together the melted vegan butter and the sugar then whisk in the flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.

  11. Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don't fill them more than 3/4 full.

  12. Scatter some fresh blueberries over each one, making sure that they aren't too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.

  13. Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.

  14. Leave to cool in the tins for 20 minutes before turning out. Store any leftovers in an airtight container for up to 3 days.

Recipe Notes

You will need 8 approx 8-9cm/3.25-3.5in tart tins.

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Vegan blueberry tarts arranged on a metal background with fresh blueberries and flaked almonds.

Vegan Strawberry Tart With Coconut Pastry Cream

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Vegan strawberry tart with coconut pastry cream – crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free. Post sponsored by Portmeirion.

Vegan strawberry tart on a green platter with a bowl of strawberries and glasses of Pimms.

The lovely people at Portmeirion recently challenged me to create a summery al-fresco sharing dish to show off their beautiful Atrium range of British made pottery.

As soon as I saw the stunning green Atrium embossed platter I decided I had to make a strawberry tart as I knew it would look so perfect displayed on it. And it does!

Close up shot of fresh strawberries piled on top of a vegan tart with coconut pastry cream.

The arrival of Summer means more al fresco dining; and garden parties, barbecues and picnics are a perfect excuse to get people together over some good food. Dining with friends and family is so important but we don’t do it often enough.

This year Portmeirion are focusing on getting people together with their #GetTogether campaign. All you need is some good food for a lovely gathering, but taking the table out into the garden on a sunny day and adding some nice crockery and flowers will turn a get together into something really special.

Tag your photos with #GetTogether on Instagram to be added to Portmeirion’s gallery.

A slice of vegan strawberry tart on a floral plate.

Vegan Strawberry Tart:

Strawberry tart is a French patisserie classic, but given that it usually contains lots of eggs and dairy it’s not exactly vegan friendly.

Thankfully, it’s not too difficult to create a vegan version that is still absolutely delicious; and pretty easy to make too!

To make the pastry, cold coconut oil makes a perfect swap for butter and results in wonderfully crisp pastry. It is quite delicate pastry to work with, and can be prone to cracking, but you can just press it back together if it does, no harm done.

For the pastry cream, full fat coconut milk gives a really smooth, creamy result; with cornflour (cornstarch) to thicken it and a bit of vegan butter (you can also use coconut oil) to replace the richness usually provided by the egg yolks and to help the pastry cream set.

To finish, I think that it needs nothing more than a scattering of fresh sliced strawberries. But if you want a neat, beautiful tart like the kind you would find in a patisserie, then you can arrange the halved strawberries in concentric circles and brush them with a little redcurrant jelly or apricot jam that you have warmed through in a pan until it is runny to glaze.

This vegan strawberry tart is the perfect Summery dessert to end a garden party or barbecue with; it goes wonderfully with a glass of champagne or Pimms!

Vegan strawberry tart, glasses of champagne and Pimms and strawberries and cream on a grey background.

Portmeirion Atrium Range:

The Atrium range from Portmeirion is an absolutely beautiful range of British made crockery which is perfect for eating alfresco, as well as dinner parties and just every day dining.

As well as being really stylish, the products are all very sturdy and high quality so there is no need to worry about taking them outside. And they are dishwasher and microwave safe too!

A floral patterned jug full of cream with a bowl of strawberries.

Find out more about the Atrium range:

Embossed Platter

Embossed Large Jug

Champagne Flutes

Stemless Wine Glasses

Floral Cream Jug

Floral Side Plates

Geometric Bowls

A large embossed green jug with flowers in it.

How To Make Vegan Strawberry Tart:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by making the pastry case as it needs to be blind baked. Place plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

Add cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain. If you don’t have a food processor then you can rub the coconut oil in by hand but it might take you a while!

Add some cold vodka and water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together into a ball with your hands.

step 1 - making the pastry.

Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.)

Very carefully lift the pastry into the tart tin and press it right into the corners. It is quite delicate but if it cracks then you can just press it back together with your fingers. Roll over the top of the tin with a rolling pin to trim off the excess pastry.

Prick the bottom all over with a fork then place it in the freezer for 20 minutes while you heat up the oven.

When the pastry is nice and cold, line it with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.

Bake for 25 minutes then remove the tin foil and rice/beans and return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Once it is cool it can be stored in an airtight container for a couple of days.

Step 2 - blind baking the pastry

Vegan Pastry Cream:

To make the coconut pastry cream; place some cornflour (cornstarch) in a pan and gradually whisk in full fat coconut milk (the tinned kind), making sure that there are no lumps of cornflour – you don’t want lumpy creme pat!

Add soy milk (or another non dairy drinking milk), sugar and vanilla extract. (Vanilla bean paste is best if you can get it).

Place the pan over a medium-low heat and stir constantly until it comes up to the boil and becomes very thick. Once it has thickened, cook while stirring for one minute, no more.

step 3 - cooking the pastry cream

Remove the pan from the heat and add some vegan block butter or coconut oil (it must be block butter such as Naturli Vegan Block, Stork or Vitalite block or Earth Balance Buttery Sticks. The spreadable kind in a tub is too soft.).

Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold. It can be made a day or two in advance.

Step 4 - adding the butter

Once cold, the pastry cream may have set quite firm. Just give it a really good stir with a wooden spoon and it will become smooth and creamy. If it is lumpy then you can press it through a sieve to remove the lumps.

To serve, fill the tart shell with the pastry cream and top with a pile of freshly sliced strawberries. You can also use any other kind of fruit that you like too.

Close up of vegan strawberry tart on a green plate.

Coconut Oil Pastry:

Coconut oil pastry is wonderfully crisp and delicious. It is a little more awkward to work with than pastry made with butter or margarine however.

It is utterly un-workable with when it is too cold as it becomes extremely hard and crumbly. I like to make the pastry and roll it out right away, THEN chill it thoroughly before baking.

It can be made in advance and stored, well wrapped, in the fridge. You will need to let it come up to room temperature for at least an hour before rolling it out however. If it is still too cold you can give it a good squeeze with your hands to help soften it.

I find that it is best made in a food processor, as the cold coconut oil is tough to rub in by hand – it is do-able but will take you a while!

I also have a (not-so) secret ingredient to help create perfectly crisp and flaky pastry – vodka! Adding too much liquid to pastry to bring it together can make it tough. But unlike water, alcohol doesn’t contribute to the formation of gluten (which leads to leathery crusts); it also evaporates very quickly in the oven, leaving you with crisp, tender pastry.

You can’t taste it at all in the pastry and if you don’t have vodka then gin, whisky, rum or brandy will all work too.

Close up of the side of a vegan strawberry tart to show the pastry.

Can I Make This Vegan Strawberry Tart In Advance?:

Both the tart shell and pastry cream can be made up to a couple of days in advance of serving. Store the tart shell in an airtight container and the pastry cream covered in the fridge.

Once assembled the tart should be eaten the same day, the fresher the better. But any leftovers will keep in the fridge for a day of two.

You might also like my vegan no-bake chocolate tart with stem ginger and my vegan blueberry pie.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Close up of vegan strawberry tart on a green plate.
Print

Vegan Strawberry Tart

Vegan strawberry tart with coconut pastry cream - crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free.

Course Dessert
Cuisine baking, British, vegan
Keyword tart
Prep Time 45 minutes
Cook Time 45 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 + 2/3 cup) plain (all-purpose) flour
  • 50 g (scant 1/2 cup) ground almonds
  • 50 g (1/2 cup) icing (powdered) sugar
  • 1/4 tsp salt
  • 125 g (4.5 oz) cold coconut oil diced
  • 30 ml (2 Tbsp) cold vodka
  • 1 Tbsp cold water (plus extra as needed)

Coconut Pastry Cream:

  • 60 g (6 Tbsp) cornflour (cornstarch)
  • 400 ml (one 14 oz can) full fat coconut milk (the tinned kind, NOT the drinking variety)
  • 100 ml (scant 1/2 cup) soy milk (or another non-dairy drinking milk)
  • 100 g (1/2 cup) caster (superfine) sugar
  • 2 tsp vanilla extract (vanilla bean paste is best)
  • 60 g (1/4 cup) vegan block butter (or coconut oil)
  • 500 g (1 lb) fresh strawberries sliced

Instructions

  1. To make the pastry, place the plain flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.

  2. Add the cold, diced coconut oil and blend until it resembles fine breadcrumbs. Make sure that no lumps of coconut oil remain. If you don't have a food processor then you can rub the coconut oil in by hand but it might take you a while!

  3. Add the cold vodka and 1Tbsp water and blend again until the pastry starts to come together. You can add a drop more water if needed. Bring the pastry together into a ball with your hands.

  4. Roll the pastry out on a lightly floured surface into a circle big enough to line a 25cm/10 inch tart tin. (If the pastry is too soft then you can pop it in the fridge for 15 minutes to firm up a little but don’t let it get too cold or it will be hard to roll out.).

  5. Very carefully lift the pastry into the tart tin and press it right into the corners. It is quite delicate but if it cracks then you can just press it back together with your fingers. Roll over the top of the tin with a rolling pin to trim off the excess pastry.

  6. Prick the bottom all over with a fork then place it in the freezer for 20 minutes while you heat up the oven to 180C/350F/gas mark 4.

  7. Line the chilled pastry case with tin foil, making sure that you press it right into the corners, then fill it with baking beans or dried rice.

  8. Bake for 25 minutes then remove the tin foil and rice/beans and turn the oven down to 170C/325F/gas mark 3. Return the tart shell to the oven for 15 minutes or so, until it is golden and crisp. Remove from the oven and allow to cool.

  9. To make the coconut pastry cream; place the cornflour (cornstarch) in a pan and gradually whisk in the full fat coconut milk, making sure that there are no lumps of cornflour. Add the soy milk, sugar and vanilla extract.

  10. Place the pan over a medium-low heat and stir constantly until it comes up to the boil and becomes very thick. Once it has thickened, cook while stirring for one minute, no more.

  11. Remove the pan from the heat and add the vegan block butter or coconut oil. Stir until it is melted and smooth then transfer the pastry cream to a bowl and cover with baking parchment directly on the surface to prevent a skin from forming and pop it in the fridge until it is completely cold.

  12. Once cold, the pastry cream may have set quite firm. Just give it a really good stir with a wooden spoon and it will become smooth and creamy.

  13. To serve, fill the tart shell with the pastry cream and top with the freshly sliced strawberries. Ideally the tart shouldn't be assembled until shortly before serving.

Recipe Notes

You will need a 25cm/10 inch round tart tin; preferably with a loose bottom.

This post is sponsored by Portmeirion, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

Vegan strawberry tart with coconut pastry cream - crisp coconut oil pastry filled with vegan coconut milk creme patisserie and topped with fresh strawberries. The perfect dessert for Summer! Egg and dairy free. #vegan #strawberry #veganbaking #veganpastry #eggless #eggfree #dairyfree #vegandessert

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Lighter mince pies – you can enjoy a festive mince pie even if you are trying to cut down on the sweet stuff as these ones have no added sugar, are lower in calories and vegan too! Post sponsored by Splenda.

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Mince pies are one of my absolute favourite festive foods; I dread to think how many of them I get through over the festive period! (I actually had my first mince pie of the year in July, at a Christmas in July event!). For me it wouldn’t be Christmas without them, but they are quite high in sugar and fat, and therefore calories; so I’ve come up with this lighter version that cuts down on the sugar and fat whilst still being delicious!…

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