Go Back
+ servings
Layered strawberry tart decorated with red berries and dragon fruit balls with two slices cut off
Print

Two-layer Vegan Strawberry Tart

Two-layer Vegan strawberry tart with a pistachio & Almond crust and coconut & strawberry layered filling with fresh strawberries. A delicious, decadent Vegan dessert!
Course Dessert
Cuisine American
Diet Gluten Free, Vegan
Freezer friendly No
Shelf life 2 Days
Prep Time 1 hour
Total Time 1 hour
Servings 12
Calories 301kcal
Author Samira

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

* 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!

Nutrition

Serving: 1Slice | Calories: 301kcal | Carbohydrates: 14g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Sodium: 11mg | Potassium: 377mg | Fiber: 3g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 3mg