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.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! Pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Mini Vegan Strawberry Tarts
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
Mini Vegan Strawberry Tarts with buttery pastry, chocolate filling, strawberry compote and whipping cream. Easy to make and delicious!
Ingredients
Ingredients for the pastry
- 250g of plain / all purpose flour
- 50g of caster sugar
- 200g of dairy-free block butter (softened)
Ingredients for the chocolate layer
- 4 Coconut Collaborative Choc Pots (1 pack)
Ingredients for the strawberry compote
- 150g of fresh strawberries
- 50g of caster sugar
- 1 tablespoons of cornstarch / cornflour
- Squeeze of lemon juice (or water)
Ingredients for the cream
- 220ml of vegan cream ( The Coconut Collaborative Double Cream – one pot)
Instructions
Method (base)
- Preheat the oven to 180ºC fan and lightly grease a 6-8 mini tartlet tins with dairy-free butter. This recipe will make more or less tarts depending how much pastry and filling you use for each tart.
- In a medium sized mixing bowl, add in the flour and sugar. Stir to combine. Add in the softened butter and using your fingertips, rub the butter into the flour mixture until a crumbly dough forms.
- Firmly press equal amounts of the dough into the tartlet cases / tins and use your fingers to press down the bottom and up the sides. Tip: As the dough is sticky, coat your fingers in some plain flour before pressing it into the tin to prevent sticking. Use a knife to trim off any excess dough. This can be re-used to make more cases. Prick the bases with a fork.
- Place into the middle of the oven and bake for 18-20 minutes, or until lightly golden in colour.
- Remove from the oven, use something flat to gently press the middles of the pastry down as it may have risen slightly in the oven. Set aside to cool before you add the chocolate filling.
Method (chocolate filling)
- Add a tablespoon amount of The Coconut Collaborative Choc Pot to the bottom of each tartlet. Spread out to flatten. Make sure the pastry is cool when you do this or your could melt the filling. Alternatively, you could leave out the chocolate filling and just have fruit if you prefer.
Method (strawberry compote)
- Add all of the strawberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn jelly-like.
- When cool, spoon equal amounts of the compote to each tart case, covering the chocolate.
Method (cream topping)
- Add the vegan whipping cream into a bowl and whip until soft peaks form, either using a hand held electric whisk or in a stand mixer with balloon whisk attachment.
- Transfer the thick cream into a piping bag fitted with a large round tip nozzle.
- Pipe on the flower petals. Then pipe some of the left over strawberry compote into the middle to finish off the flower.
- Serve with a dusting of icing sugar and enjoy.
Notes
To store: Unfilled shells can be kept at room temperature for up to 2 days in an air-tight / sealed container in the fridge. If filled with the chocolate and strawberry, they can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 18-20 minutes
- Category: tarts
- Method: Baking
- Cuisine: American
