Ingredients
Crust
- 1 ½ cups (190g) all-purpose plain flour (note 1 for gluten-free)
- ½ cup (115g) vegan butter, chilled (note 2 for spreadable vegan butter)
- ¼ cup (30g) powdered sugar / icing sugar
- 2-3 tablespoons (30-45g) cold water, as needed
- ⅛ teaspoon salt, if using unsalted butter
Filling
- ¼ cup (85g) strawberry jam, or raspberry jam (optional)
- 1 cup (8 oz or 240g) vegan cream cheese, room temperature
- ½ cup – ¾ cup (115g – 175g) dairy-free whipping cream, chilled (note 3 for quantity)
- ⅓ cup (40g) powdered sugar / icing sugar, or to taste
- 1 tablespoon lemon zest, from 1 large lemon (optional)
- 1 teaspoon vanilla extract
To decorate
- 2 cups (240g) fresh strawberries
- 1 tablespoon (20g) strawberry jam, or raspberry jam (optional)
- Crushed pistachios (optional)
Instructions
- Prepare the pastry crust: Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) tart pan with a removable bottom. Add the flour, butter, and powdered sugar to a food processor or large bowl and mix until just combined. Gradually drizzle the cold water, 1 tablespoon at a time, mixing until the dough resembles coarse crumbs and sticks together when pinched.
- Roll out the dough: On a lightly floured surface, roll the dough into a large circle about 1/4 inch (5 mm) thick. Transfer it to the tart pan, pressing it gently against the base and sides to form a crust. Trim excess dough and patch any holes.
- Blind bake the crust: Prick the base with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 18-20 minutes, then remove parchment and weights and bake for another 18-20 minutes until golden and cooked through. Let cool fully in the pan.
- Prepare the filling: Optionally, spread jam along the bottom and sides of the cooled crust. Whip the chilled dairy-free cream in a bowl until stiff peaks form, then set aside. In another bowl, beat the vegan cream cheese, lemon zest, and vanilla extract until smooth. Fold the whipped cream gently into the cream cheese mixture until just combined.
- Fill and chill the tart: Spoon the creamy filling into the tart shell and smooth the surface. Cover with an airtight container and chill in the refrigerator for at least 2 hours or overnight for best results.
- Decorate and serve: Slice and arrange fresh strawberries on top of the tart. Heat remaining jam with a splash of water and brush over strawberries for a shiny glaze. Sprinkle with crushed pistachios if desired. Serve immediately or refrigerate until serving.
- Storage: Store leftovers covered in the refrigerator for 1-2 days. The tart is best consumed within 3 days, noting the filling may soften slightly over time.
Notes
- For a gluten-free crust, substitute with 1 cup (100g) almond flour and 2/3 cup (105g) gluten-free flour blend containing xanthan gum. Adjust flour or water as needed. This pastry is more delicate and should be pressed directly into the tart pan.
- Spreadable vegan butter can be used instead of chilled butter, but omit water and add more flour if necessary for texture. This will result in a softer pastry. Chilled coconut butter may also be used, but add ½ teaspoon salt to mimic butter flavor.
- Use ½ cup cream if using jam in the filling and a whipping cream that triples in volume. If no jam filling or using a thicker cream like coconut cream, use ¾ cup to ensure volume and stability.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
