A crisp, flaky vegan crust cradles a dairy-free strawberry filling. Three layers ensure a golden base, custard-like center, and fresh topping. Perfect summer flavor with bold texture contrast.
1½ cups all-purpose flour
½ cup chilled coconut oil (or sunflower oil)
¼ cup palm sugar
4 cups hulled strawberries
1 tbsp agar-agar
3 tbsp lemon juice
2 tbsp water (for dough)
1 tsp salt (optional if using palm sugar)
Cube oil and combine with flour in a bowl
Dissolve sugar in 2 tbsp water and mix until dough forms
Press dough into a greased 9-inch tart shell and chill 15 minutes
Preheat oven to 375°F. Blind bake crust 12 minutes, then remove parchment and bake 8 more minutes until golden
Blend strawberries, agar-agar, lemon juice, and ¼ cup water until smooth
Pour filling into crust and chill 45 minutes to set
Top with fresh strawberries and optional vegan whipped cream before serving
Use a tart pan with removable bottom for clean slices
Test for doneness when filling reaches 165°F internal temperature
Peak-ripeness strawberries yield best flavor
Room temperature tart slices cleanly for serving
Find it online: https://flavoornote.com/strawberry-tart-vegan-twist/