Vegan Strawberry Tart
Few desserts look as impressive as a glossy strawberry tart, and this one delivers all that elegance without a single egg, dairy product, or honey in sight. The almond flour crust bakes up golden and slightly nutty, holding its shape beautifully once it cools — no soggy bottom, no fuss. The real magic is the pastry cream, which gets its silky, custardy texture from soaked cashews blended with full-fat coconut milk and thickened with cornstarch, then strained until it's impossibly smooth. It sets firm enough to slice cleanly, so every piece holds together on the plate like it came from a proper patisserie. A quick toss of fresh strawberries in maple syrup and lemon juice right before serving keeps the fruit bright and just barely glazed without any gelatin or refined glaze packets. The whole tart serves 8, making it a genuinely showstopping option for dinner parties, holidays, or any occasion where you want people to ask for the recipe. It takes some planning — the cashews need a soak and the filling needs time to chill — but every step is straightforward, and the result is absolutely worth it.
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups almond flour
- 3 tbsp tapioca starch
- 2 tbsp organic cane sugar
- ¼ tsp fine salt
- 3 tbsp vegan butter, melted
- 1 tbsp cold water
For the pastry cream
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp organic cane sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
- ⅛ tsp fine salt
For the topping
- 1 lb fresh strawberries, hulled and halved or sliced
- 2 tbsp maple syrup
- 1 tsp fresh lemon juice
Instructions
- 1
Place the raw cashews in a bowl, cover with cold water, and soak for at least 2 hours (or up to overnight). Drain and rinse before using.
- 2
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, tapioca starch, organic cane sugar, and fine salt until combined. Add the melted vegan butter and cold water, then pulse until the mixture clumps together and holds its shape when pressed between your fingers.
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