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Strawberry tarts

24th April 2018 by bos.kitchen 2 Comments

strawberry tarts vegan refined sugar free

This recipe is one you’re going to want to make over and over again, I promise! I’ve recently fallen in love with making pastry and I have been very excited to finally share my go to pastry recipe with you. For me, pastry screams out for berries, so of course I had to fill these little tarts with the first of the season’s strawberries. With a scoop of vegan vanilla ice cream, you’ll feel like you’re in the middle of summer when you bite into one of these babies! 

Pastry is really much simpler to make than you think. I only use four ingredients to make mine and it comes out perfect every time. The trick is to use a food processor if you have one, as this stops everything getting too warm and it comes together in less than two minutes. If you don’t have a food processor, you can use a fork instead – I’ve included instructions below.

As long as the pastry is kept cool, it’s really easy to work with. Finally, my ice cold hands have come in useful for something! If you live in a hot country, you may need to pop the pastry back in the fridge between cutting to keep it cool. You can also make the pastry up to three days in advance, just allow it to sit on the counter for ten minutes before you start working with it.

I’ve kept these little tarts refined sugar free, as I really wanted the strawberries to be the star of the show. Sprinkled with a little cornflour and lemon juice before baking, you really don’t need any extra sugar, but feel free to add a little maple syrup or coconut sugar if you prefer them very sweet. You can also adapt this recipe to blueberries or blackberries if you prefer.

strawberry tarts pastry

If you haven’t made a tart like this before, I suggest getting some little tins like the ones I’ve used, as it’s much easier to cut out shapes and decorate. It’s also easier to get the hang of lattice work on a smaller scale too (which is also way easier than it looks, trust me). I just used some cake and cookie cutters for the heart shapes, which you can easily find online. If you’re looking for a step by step guide to making a lattice crust, check out this tutorial here.

These tarts take just 15 minutes to bake, so make the pastry in advance and you can have a super delicious dessert ready in an instant when you get those pastry cravings!

I’d love to know if you try this recipe, or have any suggestions on what kind of tarts you’d like to see me make next! I find making pastry so therapeutic, I hope you enjoy it as much as I do.

Please leave me a comment below, rate the recipe or take a snap and tag me on Instagram @bos.kitchen so I can see, nothing makes me happier than seeing your take on my recipes!

Strawberry tarts
 
Save Print
Prep time
40 mins
Cook time
15 mins
Total time
55 mins
 
Author: Bo's Kitchen
Recipe type: Dessert
Serves: 5 small tarts or 1 large tart
Ingredients
Pastry
  • 200g plain flour
  • pinch of salt
  • 100g vegan margarine
  • 3 tbsp olive oil
Filling
  • 3 cups strawberries, chopped into quarters
  • 2 tbsp cornflour
  • ½ lemon, juiced
Instructions
  1. Add flour, salt and vegan margarine to a food processor and pulse until crumbly. If you don't have a food processor, cut up together with a fork. Mix 3 tbsp olive oil with 3 tbsp cold water and add to the food processor/bowl. Pulse or combine until a dough is formed.
  2. Wrap dough in clingfilm and chill for at least 30 minutes before using.
  3. Preheat oven to 200•c.
  4. In a medium bowl, mix strawberries with cornflour and lemon juice. Set aside.
  5. Remove pastry from the fridge and roll out on a lightly floured surface. Cut to size to fit your tart tins and gently press into tins as evenly as possible.
  6. Fill tarts with strawberries and top with your favourite pastry design.
  7. Bake for 10-15 minutes, until the pastry is golden.
3.5.3226

 

 

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Related

Filed Under: Cakes/tarts Tagged With: baking, dairy free, dessert, pastry, refined sugar free, soy free, special occasion, summer, tarts, vegan

Previous Post: « Blueberry breakfast muffins
Next Post: Raw chocolate cheesecakes »

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Comments

  1. Miriam says

    24th April 2018 at 1:30 pm

    Are there replacement for the margarine? 😬

    Reply
    • bos.kitchen says

      27th April 2018 at 7:55 pm

      Hi there, yes you could try coconut oil! 🙂

      Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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