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Vegan Strawberry Tart (gluten-free!)

Vegan Strawberry Tart Recipe. This delicious tart is so light, fresh, easy and quick to prepare. The crust is super crunchy and melts in your mouth! Such a delight!
Prep Time35 mins
Cook Time35 mins
Time in the fridge1 hr 30 mins
Total Time2 hrs 40 mins
Course: Dessert
Keyword: Gluten-free dessert, Gluten-free tart, Vegan gluten-free tart, Vegan strawberry tart gluten-free, Vegan tart
Servings: 10 servings
Author: Annie

Ingredients

Crust

  • 2 cups oat flour 208 g
  • 1 cup ground almonds 110 g*
  • 1 tbsp flaxmeal 9 g
  • 2 tbsp cornstarch 18 g
  • ½ cup brown sugar 100 g
  • ¼ tsp salt
  • ½ cup + 2 tbsp cold margarine or coconut oil chunks 140 g
  • 2 tsp vanilla extract

Filling

  • 2 cups fresh or frozen strawberries 285 g
  • 400 ml full-fat coconut milk
  • ½ cup brown sugar 100 g
  • 1 tbsp lemon juice 15 ml
  • 1 tbsp cornstarch 9 g
  • 1 tbsp water
  • 2 tsp agar powder

Instructions

  • Mix the dry ingredients for the crust (oat flour, ground almonds, flaxmeal, cornstarch, sugar and salt).
  • Add margarine or coconut oil chunks, vanilla and mix with a dough cutter or spatula (do not use your hands, it is important to prevent the margarine or oil from melting) until you get a sandy consistency. Mixing consists of chopping the coconut oil with the cutter and integrate it with the rest of the ingredients. Reserve.
  • Grease a springform pan.
  • Pour the previous mixture into the pan and press towards the bottom and the sides of the pan. Moisten your hands with a little water to make the process easier.
  • Pop the pan in the freezer for 20 minutes.
  • Preheat the oven to 350°F.
  • Remove the pan from the freezer and bake for 24 minutes. Turn the oven off and let the crust rest inside for 8 more minutes (without opening the oven). Take the pan out of the oven and let it cool down.
  • To prepare the filling, blend the strawberries, coconut milk, sugar and lemon juice. Transfer to a pot and bring to medium heat.
  • Mix the cornstarch with the water and pour it into the pot. Mix again and add agar powder (1 teaspoon at a time). Once it starts boiling, let it cook for 2 minutes (to actívate the agar powder) and remove from heat.
  • Pass the mixture through a strainer to avoid possible lumps and pour into the previous pan.
  • Let cool and refrigerate for 2 hours or until the filling is completely firm.
  • Garnish with more fruit to taste.
  • Keep in the fridge.

Notes

Can substitute almonds for any other nut