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 only 15 ingredients and about an hour of your time ( plus more time to fully set).

Plus, if you know me at all then you’ll know I’m absolutely 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 actually super simple. With this two-layer tart theres only a couple additional steps and a bit more patience needed to wait for the first layer to set before being able to pout over the second layer.

The First step though is to create the pistachio & almond crust:

To do this simply 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.

For The fillings:

This is the first two-layered tart i’ve made for my blog but its amazing how simple the process is to making these.  Both fillings for this tart are Vegan and refined sugar-free and yet are creamy, sweet & a real treat to eat!

The first is a simple coconut & vanilla base that is perfect as a base filling to be combined with all sorts of flavours. 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 , which thicken and set the fillings. 

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. 

I’ve had a few messages recently asking me what the actual texture is for these tarts and I’ve struggled to fully describe it. 

The agar agar powder is used in place of gelatine, so I’d like to desribe 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 decroate it however you’d like!

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 .

  The Two-Layer Vegan Strawberry Tart Recipe:

Two-layer Vegan Strawberry Tart

Yield: 6-8 servings

Prep Time: 1 hour

Total Time: 1 hour

Two-layer Vegan strawberry tart with a pistachio & Almond crust and coconut & strawberry layered filling with fresh strawberries. A delicious, decadent Vegan dessert!

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Ingredients

Base:

• 1 cup almonds
• 1 cup pistachios
• 1.5 tbsp maple syrup
• 1.5 tbsp coconut oil
• 0.5 tsp cardamom
• pinch of salt

Filling 1:

• 400 ml full fat coconut milk
• 2 tbsp maple syrup
• 1 tbsp corn starch
• 1 tbsp agar agar
• 1 vanilla pod

Filling 2:

• 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
• shredded coconut
• handful strawberries
• or any of your favourite fruit or toppings

Instructions

For The Base:

1. Blend the almonds and pistachios in a food processor/blender.
2. Add the rests of the crust ingredients and mix well until you obtain a uniform sticky mixture.
3. Add the crust dough to a tart tin (8"/20cm) and spread it evenly on the whole surface. If possible chill the mix in the fridge while you prepare the filling as this will help solidify it.

For The First Filling:

1. Heat up the coconut cream in a medium saucepan. Stir well till smooth.
2. Add the rest of the filling ingredients including the corn starch and agar agar.
3. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
4. 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. *
5. Meanwhile, thinly slice some strawberries and layer these over the first layer.

For The Second Filling:

1. Begin by blending the strawberries until you obtain a puree-like mix.
2. Heat up the coconut cream in a medium saucepan. Stir well till smooth.
3. Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar agar.
4. While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
5. 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. 
6. Place in the fridge for a couple of hours at least, until filling is fully set.
7. Decorate with strawberries, dragon fruit balls, coconut and edible flowers or with your own favourite toppings.

Notes

* The filling doesn't need to be completely set, however needs to be solid enough to place the strawberries over it without sinking and pour over the strawberry layer so the more set, the better!

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