{"id":4542,"date":"2021-09-21T13:58:43","date_gmt":"2021-09-21T17:58:43","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=4542"},"modified":"2021-09-21T15:41:25","modified_gmt":"2021-09-21T19:41:25","slug":"vegan-strawberry-tart","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-strawberry-tart\/","title":{"rendered":"Vegan Strawberry Tart"},"content":{"rendered":"\n

I know, I know. It\u2019s pumpkin and apple everything right now and here I am posting a vegan strawberry tart. Let\u2019s just say it took me a while to get to writing it. Just a few<\/em> weeks late, but better late than never I guess! <\/p>\n\n\n\n

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This strawberry tart is made using the vegan p\u00e2te sucr\u00e9e<\/a> from the previous post, some vegan cr\u00e8me p\u00e2tissiere<\/a> and some fresh strawberries. That\u2019s it! It\u2019s light, the shortcrust pastry is buttery and crisp, the pastry cream is smooth and creamy, and the fresh strawberries are the cherry (strawberry) on top.<\/p>\n\n\n\n

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How to make a vegan strawberry tart<\/strong><\/h2>\n\n\n\n
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The p\u00e2te sucr\u00e9e\/shortcrust pastry<\/strong><\/h3>\n\n\n\n
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It all starts with the vegan p\u00e2te sucr\u00e9e\/shortcrust pastry since it has to chill in the fridge for at least one hour. It\u2019s really simple to make and can be done by hand so no special equipment required! I outlined the method in detail in the recipe\u2019s blog post<\/a> so I\u2019ll give the condensed version here.<\/p>\n\n\n\n

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Have your butter cold but workable so it can still be mixed with the rest of the ingredients. Work it alone first in a bowl with a wooden or metal spoon (to not break your silicone one like I did) until pliable. Then add in the sifted powdered sugar, almond powder and salt. Mix together just until smooth, you don\u2019t want to cream them together and incorporate air. <\/p>\n\n\n\n

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Then add in the milk, cornstarch and (optional) vanilla or lemon zest. The mixture will split, that\u2019s normal. Add in some of the flour to smooth it out. Then add the rest and stir until a dough forms. To avoid overmixing, go in with your hands to finish incorporating the flour. Once it\u2019s a homogenous dough, wrap it up and refrigerate for at least one hour while you make the pastry cream, or up to a week.<\/p>\n\n\n\n

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The cr\u00e8me p\u00e2tissi\u00e8re\/pastry cream<\/strong><\/h3>\n\n\n\n
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While that chills, you can make the pastry cream. It also has a full detailed blog post<\/a> for it in case you need more information on the ingredients and how to make it. But basically the method is the same as making non-vegan custard. Although you could also make it in the microwave as I did for the blueberry custard bars<\/a>, which is simply *magical*.<\/p>\n\n\n\n

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Weigh your milk in a saucepan with the vanilla and place it over medium heat. In a small bowl whisk the rest of the ingredients except the butter together. Add in a bit of the milk to form a smooth mixture with the dry ingredients then pour it all back into the saucepan. Bring to a boil and whisk constantly<\/em> until it thickens. If you stop mixing just a few seconds you should see large bubbles slowly coming to the surface. That\u2019s when it\u2019s done.<\/p>\n\n\n\n

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Add in the butter and whisk until it\u2019s all melted and well incoporated. Pour the pastry cream into a shallow dish (the thinner it\u2019s spread the faster it\u2019ll cool) and cover with plastic wrap (or plastic wrap alternative) directly on the surface to prevent a skin from forming. Place it in the fridge while you roll out and bake the tart shell.<\/p>\n\n\n\n

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Rolling out, baking and assembling<\/strong><\/h2>\n\n\n\n
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Rolling out<\/strong><\/h3>\n\n\n\n
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Once your dough has sufficiently chilled, start pressing and rolling it out on a floured surface or between 2 pieces of parchment. I would recommend the parchment since it makes it easier to transfer to the fridge if it gets too soft. You could also just take pieces of dough and press them evenly into the pie pan to form the shell if you don\u2019t want to mess with rolling out the dough.<\/p>\n\n\n\n

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Either way just make sure it\u2019s between 3-6mm or 1\/8-1\/4 inch thick. A very thick tart shell will be hard to cut and eat, but a shell too thin will be fragile, hard to work with and will get soggy faster. The tart I made for the pictures has a crust that\u2019s slightly too thick. So this is just your classic case of do as I say not as I do.<\/p>\n\n\n\n

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Baking<\/strong><\/h3>\n\n\n\n
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When your dough is all rolled out, transfer it to your pie pan and press it in, making sure to get it well in the corners. Chill it until it\u2019s firm then trim off the excess at the top with a sharp paring knife and dock the bottom with a fork. I personally don\u2019t bake my p\u00e2te sucr\u00e9e with pie weights, if I see that the bottom is puffing I simply poke it with a fork or knife, flatten it with the back of a spoon and continue baking.<\/p>\n\n\n\n

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It\u2019ll take about 25 minutes to bake and it should be a light golden brown all over. Let it cool completely before assembling the tart. You can also optionally go over the edges with a Microplane to smooth them out if you want to be extra fancy.<\/p>\n\n\n\n

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If you\u2019re making the same size tart as I made (18cm\/7inch) you\u2019ll have a bit less than half the dough leftover which you can freeze for up to 2 months or keep in the fridge for a week. You can make another tart with it, some tartlets, or even some sugar cookies! <\/p>\n\n\n\n

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Assembling your vegan strawberry tart<\/strong><\/h3>\n\n\n\n
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Once the pastry cream has set and the tart shell has cooled, it\u2019s time to assemble! Loosen the cream by breaking it up and mixing it in a bowl until smooth and creamy. Then fill your tart shell to the top and smooth the surface flush with the sides of the shell. You can also just pipe it in all the way to the top. <\/p>\n\n\n\n

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You should have just enough cream leftover to pipe a few decorative dots on top, if not you can just cover the entire surface with strawberries! I did a mix of both but either way will still be delicious.<\/p>\n\n\n\n

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Trim the leaves off your strawberries and use them whole, cut in half, quarters or even eighths to decorate your tart. You can put as many or as little as you want here, it\u2019s completely up to you. If you\u2019re thinking of storing the tart in the fridge before eating it, I would recommend covering the entire surface. That way the strawberries protect the cr\u00e8me p\u00e2tissi\u00e8re from crusting. I like to put the finished tart in the fridge for about an hour before cutting just to let the pastry cream set up a bit.<\/p>\n\n\n\n

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Storing and\/or making the vegan strawberry tart ahead of time<\/strong><\/h2>\n\n\n\n
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Both the p\u00e2te sucr\u00e9e and the pastry cream can be made ahead of time. The dough for the p\u00e2te sucr\u00e9e can be made and refrigerated for up to a week or frozen for up to 2 months. You could also make and bake the tart shell and store it in an airtight container for up to a week to have it ready. And the pastry cream can be made and refrigerated for about 4 days.<\/p>\n\n\n\n

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The finished tart can be stored in the fridge for about 2 days. But granted, the crust might soften a bit. Although<\/em>, I actually had some leftovers that I kept in the fridge for 2 days and the crust hadn\u2019t softened too much. But as I said my crust was a bit too thick so your results might be different. <\/p>\n\n\n\n

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Regardless, if you\u2019re going to store the finished tart<\/strong>, you can brush the inside of the baked tart shell with melted cocoa butter or chocolate of your choice to \u201cinsulate\u201d against the moisture of the pastry cream. That will keep it crisp for longer. And, as mentioned, cover the entire surface of the cream with strawberries to prevent it from drying out in the fridge.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/em><\/strong><\/p>\n\n\n\n

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Vegan Strawberry Tart<\/h2>\n
<\/div>\nTatyana<\/span>\n
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This simple vegan strawberry tart is delicious and a great way to use strawberries in a dessert. Crisp and buttery tart shell, smooth and creamy custard and fresh strawberries on top!<\/span><\/div>\n
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