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All recipes are deliciously vegan.

Strawberry Tarts

1 spoon difficulty rating

40 mins


Strawberry Tarts

 These Strawberry Tarts are a true summer time delight!


  • Pastry
  • 110g/scant 4oz vegan margarine, eg Pure, Vitalite, Suma
  • 125g/4½ oz icing or caster sugar
  • 125g/4½ oz plain flour
  • Vanilla Custard Filling
  • 65g/generous 2oz caster sugar
  • 2 tbsp plain flour
  • 4 tbsp cornflour
  • 4tbsp water
  • 315ml/11fl oz soya milk
  • 2 tsp vanilla extract
  • 1 large punnet of strawberries
  • Strawberry jam thinned with warm water to make a glaze


1. Sieve the the flour and cornflour together.

2. Gently heat sugar and soya milk in a medium saucepan. Add cornflour/flour mixture and bring to boil, whisking thoroughly to avoid lumps - use a hand whisk or hand blender.

3. Cook sauce for one minute, stirring continuously and then add vanilla essence. Remove from heat, place in a bowl and set aside in fridge or cool place .

4. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Grease your tin or tins using low-cal oil spray or a light coating of plain cooking oil.

5. Make the pastry. In a medium-large bowl, cream the sugar and margarine together until smooth. Sieve the weighed flour over the bowl and mix in thoroughly.

6. If using individual tartlet tins, divide the pastry into six pieces. Otherwise place all the pastry into one 23cm/9 inch 9-10 inch loose-bottomed tart tin. Placing the pastry between two sheets of greaseproof paper makes it much easier to roll out!

7. Press the pastry in so that the bottom and sides are completely covered.

8. Put the tartlet tins/whole tin in the oven and bake for 15-20 minutes, or until a light golden brown. Cooking for less time means a softer, slightly crumbly pastry; longer means more of a crispy shortbread texture. 

9. Remove and allow to cool for a minute or two. Carefully remove the pastry case(s) from the tins and place on a rack.

10. Just before you are ready to serve, hull the strawberries and slice them thinly.

11. Spoon the vanilla crème carefully into the tartlet case(s), making sure they are evenly filled.

12. Arrange the sliced strawberries neatly on top. Use a pastry brush to glaze with the jam/water mixture - it shouldn't be too runny or it will just fall off! Serve.

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