If you’re looking for a stunning fresh dessert to top a hot summer lunch, this vegan strawberry tart is the answer. Both the crust and cream are water based and have little margarine and sugar. And the red strawberry topping gives it a lovely colorful look that makes it the perfect cake to serve at a garden party!
Crust
200 g flour
100 g margarine (or butter), room temperature
1 Tbs confectioner or caster sugar
1 pinch salt
50 ml water, room temperature
Filling
Zest of 1 lemon
100 g caster sugar (can be reduced to 70 g)
50 g Maïzena
250 g water
50 g lemon juice (around 2 lemons)
25 g butter (optional)
Topping
500 g strawberries
3 Tbs strawberry jam
2 tsp water
Method
For the crust: Combine flour, sugar and butter (or margarine) and mix quickly with your fingertips (or pulse with an electric mixer for 30 seconds) until you get a crumbly texture. Add in water and keep mixing until the dough forms a ball. Wrap it in plastic film and let rest in the fridge for at least 30 minutes, then roll it flat with the help of a rolling pin and place it in a tart mold line with baking paper. Top with baking paper and cook with baking weights at 180 C for 20 minutes, then remove weights and cook for an additional 5 minutes or until golden;
For the curd: In a saucepan, mix sugar, Maizena and the zest of one lemon. Add in water and let simmer on medium-low heat while mixing with a wooden spoon until it thickens (5 minutes). Let cool for a couple of minutes, then add in lemon juice and butter (if desired)* and mix quickly. Cover with film, set aside and let cool;
For the topping: thinly slice strawberries lengthwise and set aside while waiting for the crust and lemon curd to cool off. In a microwave safe bowl mix jam and water and microwave for 30 second on high. Then let cool;
Final assembly: When the crust and curd are no longer hot, pour the cream onto the tart shell then top with strawberries and brush with jam. Let sit in the fridge for 2/3 hours before serving. You are all done!
* Butter is totally optional and can be skipped. It does make this curd creamier so I suggest to either include it or replace it by margarine.
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