These Mini Vegan Strawberry Tarts combine a three ingredient homemade sweet, buttery shortcrust pastry tart shell with rich chocolate and juicy strawberries. These adorable tarts are perfect for Spring & Summer, look amazing and everyone will be sure to enjoy! They look gorgeous and taste delicious topped with sweet dairyfree whipped cream!
This recipe has been made in collaboration with The Coconut Collaborative. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Mini Vegan Strawberry Tarts
These mini vegan strawberry tarts are most definitely a crowd-pleasing treat. They are fresh, fruity, buttery, gooey, sweet and perfection in each bite! They’re great for any celebration, perfect for Valentines and Mothers Day. They are sure to impress with a super rich and fruity flavour and a gorgeous fresh appearance!
It’s a very easy recipe to prepare and make. The pastry and strawberry compote can be made in advance and assembled on the day. You can enjoy them as they are, or add on some whipped cream and decorate as you like. Personally, I love this flower shape as its simple to create and reminds me of Spring time and daisies. Check out my popular lemon version. These tarts will be your go-to over Spring and summer, great for Valentines, Mothers Day, Birthdays and baby showers for example.
Why you’ll love these strawberry tarts :
There are so many reasons why you’ll absolutely love these mini vegan strawberry tarts, and I have listed a few of my top points below.
- They’re vegan! No animal derived ingredients are used in this recipe!
- Full of fresh strawberries : It’s literally like eating summer in a tart case – haha. You will be smiling with every single bite!
- They look adorable : The cream flower on top with the dot of strawberry in the middle looks absolutely gorgeous! You wouldn’t that believe its made from fresh cream!
- Hidden chocolate base layer adds a richness and extra creaminess!
- Pastry melts in your mouth : If you’re wanting a shortcrust pastry which will have any one fooled, this is the one. It’s so buttery, you’ll be in shock that it’s vegan! It melts in your mouth with a delicious, buttery flavour!
- Can be made gluten-free : If you wanted to make this recipe suitable for gluten-free diet, simply switch out the wheat flour for a gluten-free blend! My favourite gluten-free flour is Doves Farm.
- Perfectly portioned : Enjoy a whole tart just for you, or maybe go back for seconds! They fit perfectly on a side plate, great little dessert for events / parties!
- Easy to make : Simple ingredients and a simple method, what’s not to love!!
- Fun to make : You know you have a winning recipe when you can’t help but smile when making (and eating) it! This is that recipe. From crust to cream decoration you will have a blast making these little treats!
- Baking time is short : You only need 30 minutes of baking time!
Layers to mini strawberry tarts
The tarts have 4 simple layers, each are easy to make with very simple steps. Full recipe method and instructions are in the recipe card at the bottom of this page.
- Pastry crust
The pastry is my go-to, fool proof recipe which i use for all of my mini tarts and tartlets. It’s perfectly crumbly and buttery and pairs well with the fillings and flavours!
- Chocolate base
Add in a layer of chocolate for the more epic flavour combination. Chocolate and strawberries are a match made in heaven and combined, makes this dessert scrumptious! It’s like having a layer of ganache! I use The Coconut Collaborative Choc Pots which have a gorgeous creamy texture and rich cocoa flavour. Use a good tablespoon of the choc pot per tart! The Choc pots are vegan friendly and gluten-free.
- Strawberry compote
Homemade compote is unbeatable in this recipe. Use fresh, juicy strawberries for the optimal flavour explosion. The compote can be made in advance.
- Whipping cream
Whipping cream tops off the tarts in a stunning flower shape. Simply whip up dairy-free cream, transfer into a piping bag and pipe over a flower shape. Use some left over compote to pipe in the middle of the flower. You need to make sure the cream thats used is firm enough to pipe. That is why I use Coconut Collaborative Double Cream! You can’t get a better vegan whipping cream that is stable like this is, in my opinion. Apart from being delicious and sweet, it also whips up to create stiff peaks and doesn’t melt if left at room temperature. Highly recommend!
Ingredients you’ll need
With less than 10 ingredients, I have listed all the ingredients you need to make these mini vegan strawberry tarts below. Jot these down on your shopping list and pick up on your next shopping trip / grocery run. Full recipe and ingredient quantities are in the recipe card at the bottom of the page.
- Plain flour : As there is no need for raising agents in the pastry, you will only need to use a plain flour. Alternatively, to make this recipe suitable for gluten-free, simply use a gluten-free plain flour.
- Strawberries : Use fresh strawberries.
- Sugar : A fine white caster sugar works best for this recipe.
- Dairy-free butter : Make sure to use vegan block butter! It’s important to use a block butter. My favourites are Naturli Vegan Block and Flora Plant Butter.
- Corn starch: You can use cornstarch / cornflour. This will help the compote thicken.
- Lemon juice: Use the juice of fresh lemons.
- Choc pots : The super thick and creamy ganache is sure to impress.
- Dairy-free cream : Use a very thick vegan cream for this recipe to help keeps its shape. The best vegan cream I’ve found to use is The Coconut Collaborative Double Cream.
Tips to make this recipe
- Make sure to cook the strawberry compote over a low / medium heat to prevent any burning.
- Constantly whisk the compote while its cooking using a hand whisk. This will help prevent any lumps. Whisking will break up any lumps making it super smooth.
- Allow the tarts to chill for at least 1-2 hours in the fridge so that the fillings can set. Otherwise, the compote will be very liquid and ooze out of the shells when you bite into it!
- The shortcrust pastry can be made advance. Simply make the dough, wrap it up in clingfilm and place into the fridge. It’s great for preparing the day ahead. Alternatively, make and bake the shells and store them in a sealed container in the fridge, ready for filling the next day.
- Make sure to use a good quality vegan whipping cream / double cream. One of my ultimate favourites has to be The Coconut Collaborative Double Cream.
- Only pipe the cream once the compote is cool. If. you don’t allow for a good amount of chilling time, the cream will immediately melt off the pastries. Allow a few hours of chilling time before testing if they’re still warm by touching the tops of the tarts.
- Don’t overcook the pastry. Keep an eye on the shells while they are in the oven. You want them to turn a light golden colour. This will keep them buttery, but slightly crisp!
Storing and freezing
Unfilled shells can be kept at room temperature for up to 2 days in a sealed container. If filled with the chocolate and strawberry, they can be stored in the fridge for up to 3 days. Only add the cream on just before serving! The tart shells can be frozen, then allowed to come to room temperature before filling. Don’t freeze the filled tarts with the chocolate or strawberry or it could turn very wet when defrosted.