Strawberry Tart with Pastry Cream | Gluten-Free Vegan Desserts

Strawberry tart with vegan pastry cream!
It's vegan, gluten-free, and refined sugar free.
You can make this tart with your preferred fruits :)

↓↓↓ RECIPE ↓↓↓

INGREDIENTS (6” tart tin)
*1cup=240ml, 1Tbsp=15ml
*NO SUBSTITUTION UNLESS SPECIFIED.

VEGAN PASTRY CREAM
• 300ml unsweetened almond milk (or soy milk, oat milk)
• 2 Tbsp sugar (we used raw sugar)
• 2 Tbsp cornstarch (add +1 Tbsp if you prefer thicker texture)
• 1 tsp vanilla extract
• 30 g vegan butter
• Pinch sea salt
The pastry cream will thicken once chilled, whisk to bring it back to a creamy consistency if you wish.

CRUST
• 1 cup GF rolled oats*
• ½ cup raw almonds*
• 2 Tbsp coconut sugar
• Pinch sea salt
• 2 Tbsp melted coconut oil
*sub your preferred nuts/seeds


TOPPING
• 250g fresh strawberries
• 1-2 Tbsp melted apricot jam (for coating)


INSTRUCTIONS
1. Vegan Pastry Cream. Add the milk, sugar, cornstarch, salt, and vanilla to a saucepan and whisk well to remove any lumps. Place on medium heat.
2. Bring the mixture to a simmer and cook for 5 minutes whilst whisking. Or use a rubber spatula to make sure the custard does not stick to the pan. The mixture will become thick once the cornstarch is cooked, remove it from the heat. Stir in the vegan butter until melted through. Transfer to a bowl.
3. Cover the bowl with clingfilm to prevent a skin from forming and allow the custard to cool for 10 minutes before transferring it to the fridge to cool fully for an hour before using.
4. Grease a 6” tart tin with a removable bottom.
5. CRUST. Add all ingredients except for the coconut oil into the food processor. Process until a fine meal is achieved.
6. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
7. Press the mixture into your tart tin.
8. Bake at 170˚C/340˚F for 10-15 mins or until the edges are golden brown. Remove from oven. Let cool completely. Once cooled, place in the freezer for about 30 mins.
9. Using a spoon or spatula, add the pastry cream to the tart shell, smoothing out the top. Neatly arrange the strawberries on top.
10. Using a pastry brush, gently coat the strawberries with the melted apricot jam.
11. Store leftovers in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 1 month.

#glutenfree #vegan #plantbased