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Strawberries & Cream Tart

This gluten-free, vegan Strawberries and Cream Tart is a healthful dessert that still tastes absolutely incredible!

This easy strawberry and cream tart dessert is vegan, gluten-free, and oil-free.

Strawberries and Cream Tart

If you’ve been around here for a while, you might have noticed that I definitely favor savory recipes over sweet. It’s not that I don’t have a sweet tooth (because oh, I do), but baking just doesn’t come to me as naturally as making soup or bolognese sauce. That’s why I gravitate toward easy dessert recipes like chocolate cake pops and these no-bake hemp seed cookies.

Last week I was super inspired to create another simple dessert…but I wanted it to be a little fancy!

What is fancier than a tart?! Plus, it’s currently strawberry season here in South Carolina, and we need to eat some of those delicious red berries.

This easy strawberry and cream tart dessert is vegan, gluten-free, and oil-free.

This Strawberries and Cream Tarte is:

  1. Super cute
  2. Really easy to make with the no-roll almond flour crust
  3. Gluten-free
  4. Vegan
  5. Oil-free
  6. Healthier than other desserts
  7. Poppin’ with incredible vanilla flavor topped with fresh strawberries

This easy strawberry and cream tart dessert is vegan, gluten-free, and oil-free.

The filling texture is achieved using coconut cream, cornstarch, and agar powder. Agar powder (or agar-agar) is basically a vegan substitution for gelatin. It’s made from algae! Cool, right? I buy mine from Amazon. I have not made this recipe using agar flakes so I can’t say for sure how much you would need – just order the powder to play it safe!

You can find canned coconut cream in the Asian section of the grocery store. I usually get the Thai Kitchen brand. Trader Joe’s also has a great coconut cream. There will probably be an inch or two of liquid on the bottom – and that’s fine! Pour it all into the pot.

This easy strawberry and cream tart dessert is vegan, gluten-free, and oil-free.

The tart crust is made with a few simple ingredients: almond flour, ground flax seed, vanilla, and a little salt. No added oils are necessary because both flax seed and almond flour have natural fats. Traditionally, tarts are made with pie crust but TBH – I hate making pie crust. Busting out the rolling pin just isn’t fun. This crust is mixed together and then pressed into a tart tin. SO EASY.

Vegan Strawberries and Cream Tart

Karissa Besaw
This delicious strawberries and cream tart recipe is vegan, oil-free, and gluten-free. 
4.88 from 8 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine Vegan
Servings 8

Ingredients
  

Crust

Vanilla Cream Filling

Topping

  • 2 cups chopped strawberries
  • 1-2 tbsp sweetener

Instructions
 

Crust

  • Mix together the ground flax seed and water and let sit for 5 minutes - it will thicken up to a gel-like texture.
  • Combine the flax seed mixture with the almond flour, vanilla extract, and salt.
  • Press the dough into a tart pan. Poke some holes in the bottom of the crust using a fork.
  • Bake at 425 degrees for 20-25 minutes, or until the crust is golden brown.

Vanilla Cream Filling

  • In a small bowl, whisk together the agar powder, cornstarch, and almond milk.
  • Add the coconut cream, sugar, and agar/cornstarch mixture into a pot. Whisk thoroughly.
  • On medium heat, bring to a boil and then remove immediately from the stove. It should be nice and thick at this point. Whisk in the vanilla extract and lemon juice.
  • Transfer the mixture to a blender or use an immersion blender. Be SUPER careful while blending, because you definitely don't want the hot liquid to splatter everywhere. Blend for one minute. This will create a lighter texture.
  • Pour the filling into the tart crust. Set it in the fridge until the filling is firm (1-2 hours.)
  • For the topping, mix strawberries with a little sweetener (like agave or maple syrup.) Place the strawberries right on top of the tart when it's set.
  • Best served the day of, but still tasty the day after.
Did you try this recipe?Let us know how it was!

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14 Comments

  1. 5 stars
    Hello Karissa, thank you so much for this delicious and beautifully written recipe! I made this tart three days ago and on the third day it’s even more delicious (I ate the last piece just now)!! I loved your suggestion with blending the filling before pouring it into the crust, it really does make the filling so fluffy!

  2. 5 stars
    Thanks for the recipe. Does it come out of the pan easily? Or would you recommend to grease the pan before pressing the dough into it?

  3. Hi! This is tasty but I made according to recipe and it’s too liquidy—0almost the consistency of yogurt. Can I scrape the filling off and reheat with more agar agar?

  4. Could I use some dates and blend this mixture, then pour into crust? Trying to not use refined or artificial sweeteners. Thanks so much!

    1. I haven’t tested any substitutes for the coconut cream and I can’t think of anything that would have the same consistency. Sorry I can’t help more!

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