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Two-layer Vegan Strawberry Tart


  • Author: Alpha Foodie
  • Prep Time: 60 minutes
  • Total Time: 60 minutes
  • Yield: 6-8 servings 1x

Description

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


Scale

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!

  • Category: dessert
  • Cuisine: tart

Keywords: vegan, tart, vegan tart, strawberry tart, coconut, dairy-free, refined sugar free, grain free, no-bake

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