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Close up of vegan strawberry tart on a green plate.

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



  • 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


  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.