How to make melt in the mouth Vegan Strawberry Rose Tarts, perfect for Valentine’s Day. Buttery shortcrust pastry shells are filled with a gooey and rich chocolate ganache topped with a decorative strawberry rose. Vegan, No-Egg, No-Dairy and only 8 simple ingredients!
This recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Strawberry Rose Tarts
These Vegan Strawberry Rose Tarts are elegant and romantic! A buttery shortcrust pastry base is filled with rich chocolate, and topped with sliced strawberries in the shape of a rose. They’re decadent, fruity, floral, ‘melt in the mouth’ and absolutely delicious. Great for any baker / skill level, they’re also great fun for kids to get involved with making and decorating! A gorgeous sweet treat for Valentines, Mothers Day, special occasions or any occasion in need of something delicious (and beautiful).
Looking for more Valentines recipes? Check out my:
- No-Bake Chocolate Strawberry Cheesecake
- Mini Vegan Jammie Dodger Cheesecakes
- Vegan Red Velvet Cookies
- Viral Vegan Heart Linzer Cookies
- No-Bake Vegan Valentines Rocky Road
- Vegan Hidden Heart Cupcakes
Why you’ll love these mini strawberry rose tarts
- Decadent chocolate filling – A silky smooth and rich dairy-free ganache fills these tarts and melts in your mouth.
- Buttery shortcrust pastry – Crisp yet tender 4 ingredient shortcrust pastry is the perfect base for these mini tarts.
- Fruity flavour – Fresh strawberries top this dessert in a eye-catching rose shape for a unique Valentines twist.
- Vegan friendly – Indulgence without compromise, this recipe is made with 100% plant-based / vegan ingredients.
- Easily made gluten-free – Swap out the plain flour and opt for a wheat-free alternative. I love Bobs Red Mill and Doves Farm.
- Perfectly balanced – The decadent chocolate, fruity strawberries, and buttery base create a taste bud tingling flavour.
- Visually stunning – A beautiful dessert that looks as good as it tastes, perfect for impressing your guests.
- Great for any occasion – Whether it’s a romantic treat for Valentines, Mothers Day, afternoon tea, or a fancy dinner, these tarts are sure to steal the show!
Layers to strawberry rose tarts
These tarts have 3 components: the buttery shells, chocolate filling, and fresh strawberry rose decoration on top.
- Pastry: The pastry is a easy 4 ingredient shortcrust pastry. It features dairy-free butter, plain / all purpose flour and ice-water. Once combined forms into a gorgeous pastry, which bakes to perfection. It turns golden with a slight crunch, but melts in your mouth!
- Chocolate filling: A simple 3 ingredient chocolate ganache fills these little tartlets. Dark chocolate makes for a indulgent yet satisfying center for this dessert. Combined with vegan condensed milk and a-little cream, turns into a gorgeously silky smooth and creamy chocolate ganache! My favourite vegan condensed milk is Natures Charm Condensed Oat Milk. I also used their Oat Whipping Cream, which is great for baking!
- Strawberry rose: The strawberry rose on top looks intricate, but it’s actually very simple to to make! Simply slice the strawberries into thin slices, then layer until it forms a rose. Watch my video for reference / example!
Ingredients you’ll need
- All-purpose plain flour – As we don’t need this recipe to rise unlike cake, simply use all purpose / plain flour. Sieve to remove any lumps. Alternatively you can use gluten-free flour!
- Vegan block butter
- Powdered sugar / icing sugar – Be sure to sieve before using to remove any lumps.
- Cold water – Fill a glass with some water and add in a few ice-cubes. It’ll make the perfect ice-water for adding into the pastry.
- Dairy-free dark chocolate – As the base and strawberries are sweet, I opt for a 70% or above for a scrumptious contract in sweetness. You can use dairy-free milk chocolate if preferred.
- Cream – Use the thick white cream from a can of coconut milk. I used the Natures Charm Oat Whipping Cream which is thick and creamy, makes for a delicious chocolate ganache.
- Vegan condensed milk – Add a tablespoon of condensed milk into the ganache for a chewy and silky smooth filling.
- Strawberries – Use fresh, and cut with a sharp knife.
- Freeze dried strawberries – Optional.
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Vegan Strawberry Rose Tarts
- Total Time: 2 hours
- Yield: 8 1x
- Diet: Vegan
Description
These Mini Vegan Strawberry Rose Tarts are delicious and romantic! Buttery shortcrust pastry is filled with a gooey and rich chocolate ganache topped with a decorative strawberry rose. Vegan, No-Egg, No-Dairy and only 8 simple ingredients!
Ingredients
Ingredients for the pastry
- 220g of all-purpose plain flour, plus extra for dusting
- 115g of vegan block butter
- 35g of icing sugar / powdered sugar
- 30ml of cold water
Ingredients for the chocolate filling
- 80g of dairy-free dark chocolate
- 50g of coconut cream (thick white cream from a can of coconut milk), alternatively you can use Natures Charm Oat Whipping cream
- 1 tablespoon of vegan condensed milk (I use Natures Charm Condensed Oat Milk)
- Freeze dried strawberries (optional)
Ingredients for the strawberry rose
- 2 punnets of fresh strawberries
Instructions
Method (shortcrust pastry)
- Preheat oven to 180°C (350°F) and grease the insides of a cupcake tin with butter. Set aside.
- Add the plain flour, butter and sugar into a large mixing bowl or food processor and mix until there are no large chunks of butter remaining. Gradually add in the water a-little at a time and mix until the dough starts to clump together. If your dough looks or feels too dry, add an extra 1 tablespoon of water and mix through again. If the dough is too wet, add 1 tablespoon of flour and mix.
- On a lightly floured surface, use a lightly floured rolling pin to flatten the dough to approximately ¼ inch thick.
- Use a round cookie cutter, slightly larger than the inside of the greased cupcake tin to cut rounds out of your pastry. If your cupcake tin has a wider base, use a larger cookie cutter. Gently press the pastry into the tin. You can roll the excess dough and repeat until you’ve used up the dough.
- Use your fingertips press the pastry against the bottom and sides of each cavity. Prick the bases of each pastry with a fork (Refer to video for example).
- Bake in the middle of the preheated oven for 10-12 minutes, or until the pastries are a light golden brown colour / have golden edges.
- Once baked, remove from the oven and allow to cool for 5-10 minutes before carefully lifting out each pastry case and setting on a wire rack to cool fully.
Method (chocolate filling)
- Add the chocolate, cream and condensed milk into a saucepan and heat on low, stirring with a heat proof spatula constantly until it melts and is super smooth and glossy.
- Carefully spoon the chocolate filling into each pastry case, filling almost to the top. Optional: While the chocolate is still wet sprinkle over some freeze dried strawberries. For even cleaner filling, you can fill a piping bag with the chocolate ganache and pipe it in each pastry shell. This will avoid any dripping or spilling of the chocolate.
- Once they are all filled, place into the fridge to set (around 1 hour).
Method (strawberry rose)
- You’ll need about 3 strawberries per mini tart, depending on their size.
- Slice the tops off the fresh strawberries, and with the berry sitting on the sliced end, using a sharp knife cut off a thin slither from one side. Continue cutting the strawberry into paper-thin slices.
- Arrange the strawberry slices along the outside edge of the tart. Repeat with the remaining slices of strawberry, overlapping them around each other in a spiral pattern until the entire tart’s surface is covered (Watch video for example).
- Repeat until all of the tarts have strawberry “roses” on top.
- Optional- You can add a mint leaf to each tart to make them even more like roses.
- Serve and enjoy!
Notes
To store: Its best to store the tarts without the strawberry rose on top as the moisture from the fresh strawberries can make the chocolate liquify and the pastry soggy.
With strawberry on top- Best enjoyed day of making.
Without strawberry on top – Can be stored in the fridge in a sealed / air tight container for 2-3 days. Allow to sit at room temperature for 10 minutes before enjoying to allow the butter in the pastry to soften.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: tarts
- Method: Baking
- Cuisine: American
