Indulge in the Ultimate Vegan Chocolate Strawberry Tart: A Decadent Summer Dessert Recipe

Experience the epitome of summer indulgence with this utterly incredible vegan chocolate strawberry tart. This show-stopping dessert brilliantly combines a crisp, rich chocolate shortcrust pastry with a luxurious, velvety chocolate pastry cream, all crowned with an abundance of sweet, juicy fresh strawberries. It’s a harmonious blend of deep chocolate richness and bright, refreshing fruitiness, making it the perfect treat for any occasion, especially during peak strawberry season.

Despite its elegant appearance and sophisticated flavors, this homemade vegan tart is surprisingly straightforward to prepare. The resulting dessert is not only a feast for the taste buds but also a true visual delight, guaranteed to impress your guests or simply brighten your own day. It’s the ideal sweet ending to a warm summer meal or a beautiful centerpiece for a celebratory gathering.

For many dessert enthusiasts, there’s an undeniable charm in a classic fruit tart, particularly one generously filled with smooth, rich crème pâtissière. This vegan chocolate strawberry tart takes that beloved concept and elevates it to new heights, offering a plant-based version that sacrifices nothing in terms of flavor or texture. We’ve taken extra steps to ensure every component contributes to a truly unforgettable dessert experience.

Our recipe begins with a meticulously crafted, crisp chocolate shortcrust pastry, providing a sturdy yet delicate foundation. This is then filled with an incredibly rich, creamy, and silky smooth vegan chocolate pastry cream – a true star in its own right. The entire creation is then adorned with perfectly ripe, juicy fresh strawberries, their natural sweetness and vibrant color offering a delightful contrast. A final touch of warm, sieved apricot jam glaze adds a beautiful, professional sheen and a subtle layer of fruit flavor.

The combination is utterly irresistible: the deep, complex notes of chocolate, the bright burst of fresh strawberries, and the satisfying crunch of the pastry. Yet, despite its rich profile, this tart is perfectly balanced and not overly sweet, ensuring you can comfortably enjoy a generous slice – or even a second! It’s the perfect balance of indulgence and refreshment, making it a staple for your vegan dessert repertoire.

Essential Ingredient Details for Your Vegan Chocolate Strawberry Tart

Creating an exceptional vegan chocolate strawberry tart starts with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why these specific choices make all the difference in achieving the perfect texture, flavor, and appearance for your homemade plant-based dessert.

Chocolate Pastry Cream: This is the heart of our tart! You’ll need one batch of my specially developed vegan chocolate pastry cream (crème pâtissière). It’s crucial that this cream is prepared in advance and thoroughly chilled. The chilling process allows it to firm up perfectly, making it easy to spread and ensuring it holds its shape beautifully once the tart is assembled. Its rich, decadent flavor complements the chocolate pastry and fresh strawberries perfectly.

Strawberries: Always opt for fresh, ripe strawberries for this tart – frozen berries will release too much water and compromise the texture. The vibrant color and natural sweetness of fresh strawberries are indispensable. During off-season, or if you simply fancy a change, fresh raspberries would also be a fantastic alternative, offering a slightly tarter contrast to the sweet chocolate cream.

Dark Chocolate (for brushing): This step might seem optional, but it’s a game-changer for maintaining pastry integrity. Brushing the interior of your baked pastry case with a thin layer of melted dark chocolate creates an essential moisture barrier. This prevents the creamy filling from soaking into the shortcrust, keeping your chocolate pastry crisp and delightful for much longer. Choose a good quality vegan dark chocolate for the best results.

Vegan Butter: The type of vegan butter you use is critical for the pastry’s texture. It is paramount to use a firm, block-style vegan butter or margarine, and not the softer, spreadable kind found in tubs. Block butter has a higher fat content and less water, which is essential for creating a flaky, tender, and crisp shortcrust pastry. Brands like Naturli Vegan Block or Flora Plant Butter are excellent choices, offering the right consistency for baking.

Plain Flour: Simple plain (all-purpose) flour is exactly what you need for this recipe. There’s no need for self-raising flour, as we want a dense yet tender shortcrust rather than a cake-like rise. Sifting the flour with other dry ingredients ensures a smooth, lump-free pastry dough.

Vodka: This is my not-so-secret weapon for achieving the crispiest chocolate pastry! The magic lies in vodka’s lower water content compared to plain water. When you use a small amount of vodka instead of just water to bind the pastry dough, the alcohol evaporates completely during baking, leaving behind a wonderfully crisp and tender crust. You absolutely cannot taste the alcohol in the final product. If you prefer not to use it, cold water will work, but for that extra professional crispness, I highly recommend giving it a try if you have a bottle handy.

Cocoa Powder: For the best color and deepest chocolate flavor in your pastry, ideally use Dutch-processed cocoa powder rather than natural cocoa. Dutch-processed cocoa has been alkalized, which gives it a darker color and a mellower, less acidic flavor that pairs beautifully with the sweet filling and berries.

Icing Sugar: Also known as powdered sugar or confectioner’s sugar, this fine sugar is used in the pastry. Its finely ground texture ensures it dissolves seamlessly into the dough, contributing to a tender crust without any grainy texture, while also adding just the right amount of sweetness to balance the bitterness of the cocoa.

Apricot Jam: A final flourish for our tart! Gently warmed and sieved apricot jam is brushed over the fresh strawberries. This step isn’t just for aesthetics; it imparts a beautiful, glossy shine to the fruit, making the tart look even more appealing, and adds a subtle layer of complementary fruit flavor. While it enhances the presentation, you can certainly omit it if you prefer a simpler finish.

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

(Full measurements and detailed instructions can be found in the comprehensive recipe card at the bottom of the page)

Crafting this elegant vegan chocolate strawberry tart is a rewarding process, and breaking it down into manageable steps ensures a perfect result every time. Follow these instructions to create a dessert that tastes as incredible as it looks.

Step 1: Prepare the Pastry Dry Ingredients and Incorporate Butter. Begin by sifting together the plain flour, cocoa powder, icing sugar, and a pinch of salt into a large mixing bowl. Sifting ensures there are no lumps and aerates the mixture. Next, add the cold, cubed vegan block butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. It’s crucial that no large lumps of butter remain; aim for an even, sandy texture. Work quickly to keep the butter as cold as possible.

Step 2: Form the Pastry Dough and Chill. Add the cold vodka (if using) to the breadcrumb mixture, followed by 1-2 tablespoons of ice-cold water, adding one spoon at a time. Mix gently until the dough just comes together into a cohesive ball. Be careful not to overwork the pastry, as this can lead to a tough crust. Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour (or until firm enough to roll out). This chilling period is vital for a crisp and manageable pastry.

Step 3: Roll Out and Line the Tart Tin. Lightly flour a clean work surface and your rolling pin. Take the chilled pastry dough and roll it out thinly, aiming for a consistent thickness, until it’s large enough to line a 23 cm (9-inch) round pie dish or tart tin, with a slight overhang. Carefully transfer the rolled-out pastry into the tin. Gently press the pastry into the base and up the sides, ensuring it fits snugly into all the corners. Trim any excess pastry from the edges, leaving a neat finish.

Step 4: Blind Bake the Pastry Shell. Prick the base of the pastry shell all over with a fork to prevent it from puffing up during baking. Line the pastry case with baking parchment, ensuring it presses into the corners and covers the sides. Fill the parchment with baking beans, dried rice, or pie weights. These weights help the pastry maintain its shape and prevent shrinkage. Blind bake in a preheated oven until golden and set. Freezing the tart shell for 20 minutes before blind baking also helps achieve a crisper crust and minimizes shrinkage.

Step 5: Create a Chocolate Barrier. Once the pastry case is fully baked and has cooled completely, melt the specified dark chocolate. Using a pastry brush, evenly coat the entire inside surface of the cooled, baked pastry with the melted chocolate. Allow the chocolate to set completely, either at room temperature or by refrigerating briefly. This thin layer of chocolate acts as a crucial barrier, protecting the pastry from becoming soggy when the creamy filling is added, ensuring a perfectly crisp base.

Step 6: Fill with Creamy Chocolate Pastry Cream. Retrieve your chilled vegan chocolate pastry cream. If it’s very firm, give it a quick whisk to loosen it slightly and make it smooth and spreadable. Carefully spoon or pipe the creamy chocolate pastry cream into the prepared tart shell, spreading it evenly to create a flat, consistent surface. Ensure the cream fills the tart shell completely, reaching the edges of the chocolate-lined crust.

Step 7: Garnish, Glaze, and Serve. Hull and slice your fresh strawberries. Artfully arrange the strawberry slices in concentric circles or a decorative pattern on top of the chocolate pastry cream. For a beautiful glossy finish, gently warm the apricot jam until it becomes runny. Pass it through a sieve to remove any fruit pieces, then stir in a splash of boiling water to thin it slightly. Using a pastry brush, gently brush the warm, sieved jam over the strawberries. Serve your stunning vegan chocolate strawberry tart immediately or chill briefly before serving for optimal freshness and texture.

Top Tips for a Flawless Vegan Chocolate Strawberry Tart

Achieving a truly outstanding vegan chocolate strawberry tart involves a few key techniques and considerations. Follow these expert tips to ensure your dessert turns out perfectly crisp, creamy, and delicious every time.

Precision is Key: Use a Digital Scale for Measurements. As with all my baking recipes, I cannot stress enough the importance of using metric measurements with a digital scale rather than relying on cup conversions. Cups are notoriously inaccurate and inconsistent, leading to varied results. Using a digital scale provides precise measurements, guaranteeing much better, more consistent outcomes. Plus, it’s often easier and creates less mess than using multiple measuring cups!

Mastering the Pastry: Keep it Cold and Don’t Overwork. For the crispiest, most tender chocolate shortcrust pastry, it is absolutely essential to avoid overworking the dough and to keep it as cold as possible throughout the process. Overworking develops the gluten, resulting in a tough crust. The cold butter in the dough creates steam during baking, leading to flaky layers. To prevent shrinkage and ensure maximum crispness, freeze the tart shell for at least 20 minutes before blind baking. This rapid chilling locks in the butter and helps the pastry hold its shape.

Preventing a Soggy Bottom: The Chocolate Barrier. One of the biggest challenges with fruit tarts is preventing a soggy bottom. Our secret weapon here is brushing the blind-baked pastry case with melted dark chocolate. This chocolate layer forms an impermeable barrier between the pastry and the moist chocolate pastry cream, effectively stopping any moisture from seeping into the crust. Make sure the chocolate is fully set before adding the filling for the best results.

Prepare Ahead for Stress-Free Assembly. This vegan chocolate strawberry tart is ideal for entertaining as many components can be prepared in advance. Both the chocolate shortcrust pastry case (once baked and brushed with chocolate) and the vegan chocolate pastry cream can be made up to two days ahead of time. Store the pastry case in an airtight container at room temperature, and keep the pastry cream covered in the refrigerator. This advance preparation means assembling the tart takes only about ten minutes on the day you plan to serve it, significantly reducing stress.

Versatile Fruit Choices and Serving Suggestions. While fresh strawberries are a classic choice, this tart is incredibly versatile. It would be equally amazing with fresh raspberries, offering a slightly tangier counterpoint to the rich chocolate. Consider garnishing with a sprinkle of cocoa powder, some finely grated dark chocolate, or even a few fresh mint leaves for an added touch of elegance. Always serve this tart chilled, and for the ultimate experience, enjoy it shortly after assembly to appreciate the crispness of the pastry.

Frequently Asked Questions (FAQ’s) About Your Vegan Chocolate Strawberry Tart

Discover More Delicious Vegan Fruit Tarts and Desserts:

• Vegan Rhubarb Tart: A delightful blend of sweet and tart with seasonal rhubarb.
• Caramelised Pineapple Coconut Tart: Tropical flavors come alive in this unique and satisfying tart.
• Vegan Passion Fruit Tart: Zesty and vibrant, perfect for a burst of exotic flavor.
• Chocolate Pear Frangipane Tart: A sophisticated combination of rich chocolate, sweet pears, and almond frangipane.
• Pistachio Cherry Frangipane Tart: An elegant tart featuring earthy pistachios and juicy cherries.
• Vegan Apricot Frangipane Tart: A classic with delicate apricots and fragrant almond cream.
• Vegan Strawberry Tart with Coconut Pastry Cream: A lighter, tropical twist on the strawberry tart theme.
• Vegan Bakewell Tart: The quintessential British dessert, veganized and delicious.

If you tried this irresistible vegan chocolate strawberry tart recipe, I would love to hear your thoughts! Please take a moment to rate it, leave a comment below, or share your creation on Instagram by tagging @domestic_gothess and using the hashtag #domesticgothess. Your feedback helps me create more delicious plant-based recipes for you!

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Chocolate Strawberry Tart (vegan)

This exquisite vegan chocolate strawberry tart features a crisp chocolate shortcrust pastry, filled with a velvety chocolate crème pâtissière, and crowned with a vibrant layer of juicy fresh strawberries. It’s a rich yet refreshing dessert, perfect for any season, and surprisingly easy to create at home.

Course Dessert

Cuisine French

Keyword tart, vegan, chocolate, strawberry, dessert, summer

Prep Time 50 minutes minutes

Cook Time 40 minutes minutes

Servings 8 people

Author Domestic Gothess

Equipment

• 23-25 cm/ 9-10 in round loose-bottomed tart tin
• Digital kitchen scale
• Mixing bowls
• Rolling pin
• Baking parchment and pie weights (or dried beans/rice)
• Pastry brush

Ingredients

Pastry

• 200 g (1 + ⅔ cup) plain (all-purpose) flour
• 30 g (⅓ cup) cocoa powder
• 50 g (½ cup) icing (powdered) sugar
• ¼ teaspoon salt
• 130 g (½ cup + 1 Tablespoon) vegan block butter cold and cubed
• 1 Tablespoon cold vodka (optional, for extra crispness)
• 1-2 Tablespoons ice cold water

To Finish

• 1 batch vegan chocolate pastry cream (chilled)
• 50 g (2 oz) dark chocolate finely chopped, for pastry barrier
• 400 g (14 oz) strawberries hulled and sliced
• 2 heaped Tablespoons apricot jam (warmed and sieved for glaze)

Instructions

To make the tart case

• Ensure that you have prepared the vegan chocolate pastry cream in advance and it is thoroughly chilled before starting on the pastry. This allows it sufficient time to set properly.
• In a large bowl, sift together the plain flour, cocoa powder, icing sugar, and salt. Add the cold, cubed vegan block butter. Using your fingertips or a food processor, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs and is free of any large butter lumps. Work quickly to keep the mixture cold.
• Add the cold vodka (if using) and then gradually add 1-2 tablespoons of ice-cold water, one tablespoon at a time, mixing gently until the pastry just comes together into a cohesive ball. Do not knead or overwork the dough. Shape the pastry into a flat disc, wrap it tightly in plastic wrap, and refrigerate for about an hour, or until it’s firm enough to roll out easily.
• On a lightly floured surface, roll out the chilled pastry thinly and evenly until it is large enough to line a 23-25 cm (9-10 inch) loose-bottomed tart tin. Carefully transfer the pastry to the tin, gently pressing it into the base and sides, ensuring it fits snugly. Trim any excess pastry from the edges to create a neat finish.
• Prick the base of the pastry shell all over with a fork. Place the pastry-lined tin in the freezer for 20 minutes until the pastry is solid. Meanwhile, preheat your oven to 180°C (160°C fan/350°F/gas mark 4).
• Line the frozen pastry case with baking parchment, pressing it firmly into the corners and up the sides. Fill the parchment with baking beans, dried rice, or ceramic pie weights, ensuring they support the sides of the pastry to prevent shrinkage.
• Blind bake for 25 minutes. Carefully remove the parchment paper and baking beans, then return the tart shell to the oven for an additional 15 minutes, or until the pastry is fully baked, dry to the touch, and crisp. Set aside the baked tart shell to cool completely on a wire rack.

To assemble

• Once the tart case is completely cool, place it on your desired serving plate. Melt the 50g of dark chocolate (either in a microwave in short bursts or over a double boiler). Using a pastry brush, evenly coat the entire inside surface of the cooled, baked pastry case with the melted chocolate. Set aside until the chocolate has completely set and hardened; this creates a crucial moisture barrier between the pastry and the filling, preventing a soggy bottom.
• Once the chocolate barrier has solidified, take your chilled vegan chocolate pastry cream. If it’s very firm, give it a quick whisk to make it smooth and easily spreadable. Spread the pastry cream evenly over the inside of the chocolate-lined pastry case, filling it completely. Then, hull and thinly slice your fresh strawberries. Artfully arrange the strawberry slices in concentric circles or your preferred decorative pattern on top of the chocolate pastry cream.
• Gently heat the apricot jam in a small saucepan over low heat or in short bursts in the microwave until it becomes runny. Pass the warmed jam through a fine-mesh sieve to remove any fruit pulp or lumps, ensuring a smooth glaze. Stir in a splash of boiling water if needed to thin it slightly to a brushable consistency. Using a clean pastry brush, gently and evenly brush the warm, sieved jam over the arranged strawberry slices to give them a beautiful, glossy shine.
• For best results, keep the assembled tart refrigerated until just before serving. It is always best enjoyed shortly after filling to appreciate the crisp pastry and fresh fruit.

Notes

• For additional tips, detailed explanations, and step-by-step photos that complement this recipe, please refer to the main post above.
• To ensure consistent and accurate results in all your baking endeavors, I highly recommend using metric measurements with a digital kitchen scale. Measuring by cups can be imprecise and often leads to variations in the final product. A digital scale provides exact weights, which is crucial for perfect pastry and creamy fillings, making your baking experience both easier and more reliable.