Delicious Vegan Strawberry Tart with Coconut Pastry Cream: Your Perfect Summer Dessert (Egg-Free & Dairy-Free)

Discover the ultimate summer delight with this exquisite vegan strawberry tart, featuring a wonderfully crisp coconut oil pastry generously filled with a velvety coconut milk pastry cream, all crowned with an abundance of fresh, ripe strawberries. This stunning dessert is not only entirely egg and dairy-free but also surprisingly simple to prepare, making it the perfect showstopper for any warm-weather gathering. This post is proudly sponsored by Portmeirion, bringing beauty to your table.

Summer days beckon for light, refreshing, and utterly delicious desserts, especially when enjoyed al fresco. This vegan strawberry tart is a testament to how classic flavors can be transformed into a plant-based masterpiece without compromising on taste or texture. Imagine the joy of sharing a slice of this vibrant tart, its golden crust giving way to a rich, creamy filling, topped with sweet, juicy strawberries – a truly irresistible treat for friends and family.

Our journey to create this perfect summer dessert began with a delightful challenge from the wonderful team at Portmeirion. They invited me to craft a summery, al fresco sharing dish that would beautifully complement and showcase their exquisite Atrium range of British-made pottery. Known for their timeless designs and exceptional quality, Portmeirion’s collection provides the ideal backdrop for creating memorable dining experiences.

The moment I laid eyes on their stunning green Atrium embossed platter, I knew instantly that a strawberry tart was the only logical choice. Its natural elegance and fresh green hue seemed destined to cradle the vibrant reds of fresh strawberries, promising a visual feast as much as a culinary one. And indeed, the finished tart displayed on this platter exceeded all expectations – it looks absolutely perfect!

Embrace Summer with Al Fresco Dining and #GetTogether

The arrival of summer transforms our dining habits, ushering in the season of al fresco meals. Garden parties, barbecues, and picnics become not just events, but cherished opportunities to bring people together over good food and even better company. In our busy lives, taking the time to share a meal with friends and family is incredibly important, yet often overlooked. Portmeirion understands this perfectly, and this year, they are championing the joy of connection with their inspiring #GetTogether campaign.

The essence of a lovely gathering truly needs only good food, but transforming an ordinary meal into something truly special is simple. By moving your table into the garden on a sunny day, adding beautiful crockery like Portmeirion’s Atrium range, and perhaps a few fresh flowers, you elevate the entire experience. It’s about creating an atmosphere where memories are made, laughter flows freely, and delicious food is savored.

I encourage you to join Portmeirion’s #GetTogether campaign! Share your own delightful moments of al fresco dining, garden parties, or any gathering where food and fellowship take center stage. Tag your photos with #GetTogether on Instagram, and your beautiful culinary creations and table settings could be featured in Portmeirion’s gallery, inspiring others to connect and celebrate.

Crafting the Perfect Vegan Strawberry Tart: A Dairy-Free & Egg-Free Delight

The classic strawberry tart, a beloved staple of French patisserie, typically relies heavily on eggs and dairy for its rich pastry and creamy filling. For those following a vegan diet or seeking egg-free and dairy-free alternatives, this traditional dessert has often been off-limits. However, with a few clever swaps and mindful preparation, creating a vegan version that is every bit as delicious and beautiful is not only possible but also remarkably easy to achieve.

Our vegan strawberry tart recipe aims to replicate the luxurious texture and exquisite flavor of its traditional counterpart, making it accessible to everyone. The secret lies in carefully selected plant-based ingredients that mimic the functions of eggs and dairy, resulting in a dessert that will impress even the most discerning palates. This recipe delivers a wonderfully crisp crust and a silky-smooth, rich pastry cream, proving that vegan desserts can be both indulgent and satisfying.

The Marvel of Coconut Oil Pastry: Crisp & Delicate

For the tart’s foundation, a beautifully crisp pastry is essential. We achieve this by using cold coconut oil as a perfect replacement for traditional butter. When handled correctly, coconut oil yields a pastry that is wonderfully flaky, tender, and incredibly satisfying. It lends a subtle, delightful hint of coconut flavor, which complements the overall strawberry and cream profile beautifully.

Working with coconut oil pastry can be a bit delicate, as it can be prone to cracking due to its crisp nature. However, don’t let this deter you! Any small cracks can easily be pressed back together with your fingers, leaving no discernible flaws in the final baked shell. The key is to work with cold ingredients and avoid overworking the dough, ensuring a melt-in-your-mouth texture that is truly irresistible.

Velvety Coconut Milk Pastry Cream: A Dreamy Filling

The heart of any good tart is its pastry cream, and our vegan version is no exception. We achieve a truly smooth, rich, and creamy result by utilizing full-fat coconut milk (the tinned variety). This ingredient provides the necessary richness and body that would typically come from egg yolks and heavy cream. To thicken it to the perfect consistency, we employ cornflour (cornstarch), which creates a luscious, stable cream without any lumps.

A touch of vegan block butter (or additional coconut oil) is incorporated to enhance the richness and help the pastry cream set firmly, ensuring a beautiful slice every time. The result is a velvety, subtly sweet cream with a delightful coconut undertone, perfectly balanced by a hint of vanilla. It’s a filling so good, you might be tempted to eat it by the spoonful!

The Finishing Touch: Fresh Strawberries & Optional Glaze

To complete this stunning tart, I believe nothing more is needed than a generous scattering of fresh, perfectly sliced strawberries. Their natural sweetness and slight tang provide a wonderful contrast to the creamy filling and crisp crust, making each bite a burst of summer flavor. For an effortlessly beautiful presentation, simply pile them high and let their natural beauty shine.

However, if you’re aiming for a polished, patisserie-style finish, akin to those found in the finest French bakeries, there’s a simple trick. Arrange your halved strawberries in elegant concentric circles across the top of the cream. For an extra touch of gleam and to help preserve the berries’ freshness, gently brush them with a thin layer of warmed redcurrant jelly or apricot jam. Simply warm a small amount of jelly or jam in a saucepan until it becomes runny, then use a pastry brush to apply a delicate, shimmering glaze. This not only adds a beautiful sheen but also subtly enhances the tart’s flavor profile.

This vegan strawberry tart is truly the perfect summery dessert to conclude any garden party, barbecue, or special occasion. Its light yet indulgent nature makes it an ideal pairing with a celebratory glass of champagne or a refreshing glass of Pimms, promising a delightful end to your meal.

Discover the Elegance of the Portmeirion Atrium Range

The Atrium range from Portmeirion is truly an exceptional collection of British-made crockery, designed to elevate any dining occasion. Whether you’re planning an elegant dinner party, enjoying a casual family meal, or setting up a vibrant al fresco spread like our strawberry tart, this range offers both style and practicality. Each piece embodies Portmeirion’s commitment to quality craftsmanship and timeless design, making it a worthy investment for your home.

What truly sets the Atrium collection apart is its combination of exquisite style and impressive durability. The pieces feature beautiful embossed details and charming floral patterns that evoke a sense of refined sophistication, perfectly complementing any decor. Beyond their aesthetic appeal, these products are incredibly sturdy and crafted to the highest standards, meaning there’s no need to hesitate when taking them outdoors for your garden parties or picnics. You can rest assured they’ll withstand the rigors of outdoor use while still looking fantastic. And for added convenience, every item in the Atrium range is both dishwasher and microwave safe, making cleanup and reheating effortless. It’s truly a collection designed for modern living, blending beauty with functionality seamlessly.

Explore the Beautiful Atrium Collection:

Delve deeper into the elegance and versatility of the Portmeirion Atrium range by exploring some of my favourite pieces. Each item is designed to bring a touch of class to your table, whether indoors or out:

• Embossed Platter: Perfect for serving tarts, appetizers, or main courses with a touch of sophistication.
• Embossed Large Jug: Ideal for refreshing summer drinks or as a decorative vase for fresh flowers.
• Champagne Flutes: Elevate your celebratory toasts with these elegant flutes.
• Stemless Wine Glasses: A modern and practical choice for any beverage.
• Floral Cream Jug: A charming addition for serving cream, sauces, or simply as a decorative piece.
• Floral Side Plates: Perfect for desserts, appetizers, or as a complement to your main dinnerware.
• Geometric Bowls: Versatile bowls for salads, fruit, or individual servings.

How To Make This Irresistible Vegan Strawberry Tart: A Step-by-Step Guide

(For a complete list of ingredients and detailed instructions, please refer to the comprehensive recipe card provided below.)

*For optimal baking results and to ensure your vegan strawberry tart turns out perfectly, it is highly recommended to follow the recipe closely. As always, I strongly advise using gram measurements with a digital scale rather than cup conversions. Cup measurements, especially in baking, can be imprecise and may not guarantee the best outcome.*

Building the Perfect Coconut Oil Pastry Shell:

Our journey begins with crafting the crisp tart shell, which requires blind baking to ensure a firm, golden base. In a food processor, combine the plain flour, finely ground almonds, icing sugar, and a pinch of salt. Pulse these dry ingredients together until they are well combined and uniform.

Next, introduce the cold, diced coconut oil. Blend the mixture until it transforms into fine, even breadcrumbs, making sure there are no visible lumps of coconut oil remaining. If you don’t own a food processor, you can achieve this by hand-rubbing the coconut oil into the flour mixture, though it will require a bit more time and effort. The goal is a sandy, crumbly texture.

To bring the pastry dough together, add the cold vodka and one tablespoon of cold water. Pulse again until the mixture just starts to form a cohesive dough. If it appears too dry, you may add a tiny drop more water, being careful not to overdo it, as excess liquid can make the pastry tough. Once combined, gently gather the dough into a ball with your hands.

On a lightly floured surface, roll out the pastry into a circular shape large enough to line a 25cm (10-inch) tart tin. If the pastry feels too soft or sticky, a quick 15-minute chill in the fridge will firm it up slightly, making it easier to handle. However, avoid chilling it for too long, as overly cold coconut oil pastry can become very brittle and hard to roll.

Carefully transfer the rolled-out pastry into your tart tin, gently pressing it into all the corners and sides. This pastry is quite delicate, but don’t worry if it cracks; simply press it back together with your fingers. Use a rolling pin to roll over the top edge of the tin, neatly trimming off any excess pastry. Then, prick the bottom of the pastry shell all over with a fork – this helps prevent it from puffing up during baking. Place the prepared tart shell into the freezer for 20 minutes while your oven preheats to 180°C (350°F / Gas Mark 4).

Once thoroughly chilled, line the pastry case with tin foil, ensuring it’s pressed snugly into the corners. Fill the foil-lined shell with baking beans or dried rice. Bake for 25 minutes. After this initial bake, carefully remove the tin foil and the baking weights, then reduce the oven temperature to 170°C (325°F / Gas Mark 3). Return the tart shell to the oven for another 15 minutes, or until it achieves a beautiful golden color and a satisfying crispness. Once baked, remove it from the oven and allow it to cool completely before filling. A cooled tart shell can be stored in an airtight container for up to a couple of days.

Creating the Luxurious Vegan Pastry Cream:

To prepare the rich coconut pastry cream, begin by placing the cornflour (cornstarch) in a medium saucepan. Gradually whisk in the full-fat tinned coconut milk, ensuring that no lumps of cornflour remain – a smooth crème pâtissière is key! Once lump-free, add the soy milk (or your preferred non-dairy drinking milk), caster (superfine) sugar, and vanilla extract. For the most intense vanilla flavor, vanilla bean paste is an excellent choice if available.

Place the pan over a medium-low heat and stir constantly with a whisk. It’s crucial to keep stirring to prevent scorching and ensure even thickening. Continue to cook until the mixture comes to a full boil and becomes very thick and custardy. Once thickened, continue stirring and cooking for exactly one minute more, and no longer, to ensure the cornflour is fully cooked out without over-thickening.

Immediately remove the pan from the heat. Stir in the vegan block butter or coconut oil. It’s important to use a block butter (such as Naturli Vegan Block, Stork, Vitalite block, or Earth Balance Buttery Sticks) as the spreadable tub variety is too soft and won’t provide the desired richness and setting consistency. Stir vigorously until the butter or coconut oil is fully melted and the cream is perfectly smooth and glossy. Transfer the pastry cream to a clean bowl, then immediately cover its surface directly with baking parchment or plastic wrap. This crucial step prevents a “skin” from forming as it cools. Place the covered bowl in the fridge until the cream is thoroughly chilled and completely firm. This can be prepared a day or two in advance.

Once fully chilled, the pastry cream will likely have set quite firmly. Don’t be alarmed by this; simply give it a vigorous stir with a sturdy wooden spoon or spatula. It will gradually transform back into a wonderfully smooth and creamy consistency, ready for filling. If, by any chance, you find any stubborn lumps, you can press the cream through a fine-mesh sieve to ensure it’s perfectly silky.

Finally, to serve your magnificent vegan strawberry tart, spoon the cooled pastry cream into the blind-baked tart shell, spreading it evenly. Then, generously top with a beautiful pile of freshly sliced strawberries. For the best flavor and texture, it’s ideal to assemble the tart shortly before serving. While strawberries are traditional, feel free to get creative with other seasonal fruits you love, such as raspberries, blueberries, or peaches.

Mastering Coconut Oil Pastry: Tips for a Flaky & Crisp Crust

Coconut oil pastry, when made correctly, is a truly delightful and wonderfully crisp base for any tart. It offers a unique flakiness and a subtle, appealing flavor that is a fantastic alternative to traditional butter or margarine pastry. However, it does behave a little differently, and understanding these nuances will help you achieve perfect results every time.

One of the key characteristics of coconut oil is its sensitivity to temperature. When it becomes too cold, it solidifies and becomes extremely hard and crumbly, making it utterly unworkable. Conversely, if it’s too warm, it becomes too soft and oily. My preferred method for success is to prepare the dough and roll it out immediately while it’s still pliable. Once it’s rolled and placed in the tart tin, *then* chill it thoroughly before proceeding to blind bake. This initial chilling period is crucial for setting the structure and preventing shrinkage during baking.

For convenience, you can certainly make the pastry dough in advance. Wrap it well in plastic wrap and store it in the fridge for up to a couple of days. Before you plan to roll it out, remember to allow it to come up to room temperature for at least an hour. If it’s still too firm, you can gently squeeze and knead it with your hands for a minute or two; the warmth from your hands will help soften the coconut oil, making it easier to roll without cracking.

I find that making this pastry in a food processor yields the best results. Cold coconut oil can be quite tough to rub into flour by hand, requiring significant effort. While it’s certainly doable, a food processor significantly speeds up the process and ensures a more even distribution of the fat, leading to a consistently flaky crust.

Now, for a not-so-secret ingredient that helps create an exceptionally crisp and flaky pastry: vodka! Adding too much water to pastry dough can lead to increased gluten development, which results in a tough, chewy crust. However, alcohol, unlike water, does not contribute to gluten formation. Furthermore, alcohol evaporates much more quickly and completely in the hot oven, leaving behind a perfectly tender, incredibly crisp pastry without any residual taste of the spirit. If vodka isn’t on hand, other clear spirits like gin, whisky, rum, or brandy can also be used effectively, all yielding the same desirable results without affecting the flavor of your delicious tart.

Can You Make This Vegan Strawberry Tart in Advance?

Planning ahead for a party or a special meal? You’ll be pleased to know that components of this vegan strawberry tart can be prepared in advance, allowing for stress-free assembly on the day of serving. Both the baked tart shell and the coconut pastry cream can be made up to two days before you plan to serve the tart.

Store the completely cooled tart shell in an airtight container at room temperature to maintain its crispness. The prepared pastry cream should be transferred to a bowl, covered tightly with baking parchment or plastic wrap pressed directly onto its surface (to prevent a skin from forming), and refrigerated. When you’re ready to assemble, simply whisk the chilled pastry cream until smooth and fill the tart shell.

While the individual components are great for making ahead, for the freshest taste and best texture, it’s always ideal to assemble the tart no more than a few hours before serving. The strawberries will be at their peak freshness and the pastry at its crispest. If you happen to have any leftovers, they will keep well in an airtight container in the fridge for an additional day or two. The pastry may soften slightly over time, but the flavors will still be delightful.

If you’ve enjoyed this recipe, you might also love my vegan no-bake chocolate tart with stem ginger for another impressive dessert, or my hearty vegan blueberry pie featuring a similar coconut oil crust.

If you tried this delightful vegan strawberry tart recipe, please share your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess to show off your baking skills!

This post is sponsored by Portmeirion. I extend my sincere gratitude for supporting the brands that enable me to continue pursuing my passion for playing with food and creating delicious messes in my kitchen.