Two-layer Vegan strawberry tart with a pistachio & Almond crust and coconut & strawberry layered filling with fresh strawberries. A delicious, decadent Vegan dessert!
Refined sugar-free, dairy-free, 100% vegan, grain-free and yet absolutely delicious. This two-layer vegan strawberry tart is surprisingly simple to make, taking 15 ingredients and about an hour of your time ( plus more time to fully set). Perfect for serving with vegan ice cream or coconut whipped cream ( sometimes I even add some dark chocolate shavings).
Strawberry and coconut is the combination I didn’t know how much I was waiting for. It’s not the first time I’ve combined the two for a sweet treat( in fact, I love easy vegan strawberry recipes- like these Strawberry Smoothie Chia Pudding Jars). This two-layer tart makes the combination so much more decadent though, with the added slices of fresh strawberries, making this a wonderfully refreshing summer-y dessert.
The coconut cream used in this tart yields creamy results without the need for cream cheese, cream or any other dairy. Whereas, the almond and pistachio raw vegan base has a decadent, nutty flavour, and slightly chewy consistency for a great textural difference.
I’ve been making tarts for a good long while, and spend a lot of time in the kitchen making easy vegan dessert recipes. So I’m not entirely sure why it’s taken me this long to make multi-layered tarts. It’s a game changer, and I’m never looking back – there are going to be a lot of flavour combinations being whipped up in my kitchen now.
Plus, if you know me at all, then you’ll know I’m Vegan Tart and Cheesecake obsessed. For other tart inspiration then feel free to check out my recipes for a Vegan pistachio & Lemon tart, Vegan strawberry rose tart, Vegan Earl grey & Blueberry tart, or even some Mini Vegan Raspberry-rose OR Mint tarts! For something more decadent then look at my Raw Vegan Cheesecakes two-ways ( mint& lime plus Raspberry, rose & earl grey).
How to make this Two-layer Vegan strawberry tart:
If you’ve seen my other tart recipes, then you’ll know that the process is super simple. With this two-layer tart, there are only a couple of additional steps and a bit more patience needed, to wait for the first layer to set, before being able to pour over the second layer.
The First step though is to create the pistachio & almond crust:
To do this blend the pistachios and almonds into a crumb consistency, mixing them with the other crust ingredients and then pressing into the tart tin to form an even crust.
I like to use something with a large, round, flat base to help press down the tart crust evenly across the tart pan, rather than just my hands.
Note* I sometimes add a dash of sea salt to the tart base because of how it elevates the pistachio flavour.
The Coconut & Strawberry fillings:
This is the first two-layered tart I’ve made for my blog, but it’s amazing how simple the process is to make these. Both fillings for this tart are Vegan and refined sugar-free and yet are creamy, sweet & a real treat to eat (the way vegan recipes should be).
The first is a simple coconut & vanilla base. This is a wonderful ‘neutral’ filling and can be used as a base to combine with all sorts of other flavours – fruity, chocolatey etc.
The process to make this is super simple too and similar to a jelly. Simply add the coconut milk to a pan, add in the additional ingredients including the agar agar and corn starch, allowing to thicken.
Once the setting has begun to thicken then pout it over the tart crust and leave to set. Note* the key to lovely even lines for the layers, is to let the first layer to set enough before pouring on the second one. I usually chill it for around 30 minutes in the refrigerator. However, the time can vary.
I’ve then layered some sliced strawberries in-between the layers to add a juicy, fresh bite to the tart.
The second filling, a delicious strawberry one simply adds strawberry puree into the coconut base and provides a deliciously sweet strawberry flavour.
The method is exactly the same, bringing all the filling ingredients to a boil in a large pan and stirring, to thicken, before pouring it into the tart pan.
I’ve had a few messages recently asking me what the actual texture is for these tarts and I’ve struggled to describe it adequately.
The agar powder is used in place of gelatine, so I’d like to describe these as a creamy ‘jelly’ consistency. Let’s be honest, the best way to find out the texture is to try out the recipe!!
Once the two-layer vegan strawberry tart has set it’s time to decorate! I’ve included a few options in the recipe below but feel free to decorate it however you’d like!
When serving this vegan tart, it’s terrific when combined with vegan ice creams, coconut whipped cream, dairy-free chocolate shavings etc. for a decadent dessert. You can also top with frozen berries, dragon fruit and coconut shavings, for something a little lighter and fruity.
Store the dessert in the refrigerator and eat within 3-4 days ( if it lasts that long).
The Two-Layer Vegan Strawberry Tart Recipe:
Two-layer Vegan Strawberry Tart
Ingredients
Pistachio & Almond Base:
- 1 cup almonds
- 1 cup pistachios
- 1.5 tBsp maple syrup
- 1.5 tBsp coconut oil
- 0.5 tsp cardamom
- pinch salt
Coconut Filling:
- 400 ml full fat coconut milk
- 1 tBsp corn starch
- 1 tBsp agar agar
- 2 tBsp maple syrup
- 1 vanilla pod
Strawberry Filling:
- 1 cup strawberries blended, I used fresh but you can use frozen
- 400 ml full fat coconut milk
- 2 tBsp rose water
- 1 tBsp corn starch
- 1 tBsp agar agar
Decoration (optional):
- a handful of dragon fruit balls
- chocolate strawberry hearts
- edible flowers
- 2 tsp shredded coconut
- handful of strawberries - or any of your favourite fruit or toppings
Instructions
For The Base:
- Blend the almonds and pistachios in a food processor/blender.
- Add the rests of the crust ingredients and mix well until you obtain a uniform sticky mixture.
- Add the crust dough to a tart tin (8"/20cm) and spread it evenly on the whole surface. I like to use the bottom of a wide, flat glass to help me press down the base evenly. If possible chill the mix in the fridge while you prepare the filling as this will help solidify it.
For The First Filling:
- Heat up the coconut cream in a medium saucepan. Stir well till smooth.
- Add the rest of the filling ingredients including the corn starch and agar agar.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker remove from the heat and let cold down for 10-15 minutes. Then pour over the crust and leave to cool. *
- Meanwhile, thinly slice some strawberries and layer these over the first layer.
For The Second Filling:
- Begin by blending the strawberries until you obtain a puree-like mix.
- Heat up the coconut cream in a medium saucepan. Stir well till smooth.
- Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar agar.
- While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
- When the mixture has become thicker, remove from the heat and let cold down for 10-15 minutes. Then pour over the first layer and strawberries (if you added them) and leave to cool completely.
- Place in the fridge for a couple of hours at least, until filling is fully set.
- Decorate with strawberries, dragon fruit balls, coconut and edible flowers or with your own favourite toppings.
Video
Notes
Nutrition
Other Vegan Dessert Recipes You Might Enjoy:
Along with a long list of other vegan tart recipes available on this blog, here are some other vegan desserts that you might like. First, this Vegan no-bake layered Cherry Cheesecake (gluten-free) is a beautiful and decadent cashew-based dessert. You might also like this Chocolate Orange Vegan Leopard Print Cake / Brioche. Finally, for super simple easy healthy desserts, then check out these 3 Ingredient Healthy Coconut Bliss Balls or some protein balls.
If you give this Vegan strawberry tart recipe a go, then please let me know in the comments below and feel free to tag me in your creations @AlphaFoodie.
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