Creamy Vegan Coconut Cream Strawberry Tart
A quick and easy vegan tart featuring a tender buttery crust, fluffy coconut cream filling, and fresh strawberry topping. Perfect for a light, dairy-free dessert that impresses without stress.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour (or gluten-free blend for GF option)
- ⅓ cup (65g) granulated sugar
- ¼ tsp salt
- ⅓ cup (75g) vegan butter, cold and cubed
- 3–4 tbsp ice-cold water
- 1 can (13.5 oz/400ml) full-fat coconut milk, refrigerated overnight
- ⅓ cup (40g) powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- 2 cups (300g) fresh strawberries, hulled and sliced (or frozen, thawed and drained)
- 1–2 tbsp maple syrup or agave nectar (optional)
- 1 tsp lemon juice
Instructions
- Prepare the Crust: In a large bowl, combine 1 ½ cups flour, ⅓ cup sugar, and ¼ tsp salt. Add ⅓ cup cold vegan butter cubes. Use a pastry cutter or fingers to mix until coarse crumbs form. Slowly add 3-4 tbsp ice water, one tablespoon at a time, until dough just comes together. Do not overwork. (About 10 minutes)
- Chill the Dough: Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes to prevent shrinking during baking.
- Roll Out and Bake the Crust: On a floured surface, roll dough to fit a 9-inch tart pan. Press into pan and trim edges. Poke holes with a fork to prevent bubbling. Bake at 350°F (175°C) for 15-18 minutes until golden brown. Let cool completely.
- Make the Coconut Cream Filling: Scoop thickened coconut cream from chilled can into a mixing bowl, leaving watery part behind. Add ⅓ cup powdered sugar, 1 tsp vanilla extract, and 1 tbsp cornstarch. Whip on high speed until fluffy and smooth, about 3-5 minutes. Chill and whip again if too thin.
- Assemble the Tart: Spread whipped coconut cream evenly over cooled crust. Arrange sliced strawberries on top, drizzle with maple syrup if desired, and squeeze lemon juice over. Chill for at least 1 hour before serving.
Notes
Use full-fat coconut milk refrigerated overnight for best whipping results. Chill dough at least 30 minutes to prevent shrinking. Roll dough between parchment paper for easy transfer. If coconut cream is too thin, chill and whip again. Baking crust before filling prevents sogginess. For gluten-free, use gluten-free flour blend. Optional: brush crust with melted vegan chocolate or jam for extra barrier.
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 210
- Fat: 12
- Carbohydrates: 25
- Fiber: 2
- Protein: 2
Keywords: vegan tart, coconut cream tart, strawberry tart, dairy-free dessert, easy vegan dessert, coconut milk dessert, gluten-free tart option