This vegan strawberry tart is an eggless and dairy-free take on classic French tarte aux fraises. Buttery pastry filled with vanilla pastry cream, and topped with juicy macerated strawberries.
Prepare the vegan pastry cream and chill in the fridge for an hour whilst you prepare the rest of the tart.
Pastry
Make the shortcrust pastry and blind-bake it as per instructions in the recipe. Move on to preparing the strawberries whilst the pastry cools.
Topping
Wash, hull, and half the strawberries. Place them in a bowl with the sugar and toss them well. Cover and allow them to sit and macerate for 30 minutes.
Add the apricot jam/apple jelly to a small saucepan and place on medium heat. Stir continuously, the jam should thin out and become glossy. If the mixture is too thick, add a few tablespoons of water to it and mix well.
Assembly
Using a spoon or spatula, add the pastry cream to the tart shell, smoothing out the top. Neatly arrange the macerated strawberries on top. Using a pastry brush, gently coat the strawberries with the melted apricot spread.
Storage
This tart will keep covered with plastic wrap or in an airtight container in the fridge for up to 3 days. I do recommend serving it on the same day it's made for the best results.
Notes
Some white sugar in the US is not vegan, if in doubt use organic sugar.
Make sure that you wait until the pastry shell has cooled down completely before adding the filling.
This recipe cannot be frozen for several reasons listed in the blog post.