Vegan Strawberries and Cream Tart
by Karissa's Vegan Kitchen
This delicious strawberries and cream tart recipe is vegan, oil-free, and gluten-free.
Servings: 8
Ingredients
Crust
- 2 tbsp ground flax seed
- 6 tbsp cold water
- 1 3/4 cup fine almond flour
- 1 tsp vanilla extract
- pinch of salt
Vanilla Cream Filling
- 3/4 tsp agar powder
- 1 tbsp corn starch
- 2 tbsp almond milk or your favorite plant milk
- 1 can coconut cream 13.6 oz
- 1/3 cup organic sugar
- 1 tbsp vanilla extract
- 1 tbsp lemon juice
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.