Vegan strawberry tart for small celebrations

Small, sweet, friendly

It is a Sunday afternoon. Your best friend is coming over. One that you haven’t seen for a while. Here is a reason for something special but that doesn’t demand too much work. Something cute, small, charming and sweet.

For a tart of 12 pieces

For a 30 cm diameter round cake tray

Preparation time: 15 minutes

Waiting time: 15 minutes

For the crust:

180 gr all purpose unbleached white flour (tarwebloem)

75 gr almond flour

1 tbsp crème de tartar (wijnsteen bakpoeder) or baking powder

Pinch of salt


90 ml rice germ oil, corn germ oil, organic deep frying oil (filtered sunflower oil) or grape seed oil

90 ml maple syrup


For the cream:

300 ml soy milk

3 tbsp soy cuisine

3 tbsp almond paste

50 gr rice syrup

zest from one lemon

3 tbsp maizena (corn starch)


Strawberries cut into half for decoration

4 tbsp lemon juice

4 tbsp rice syrup


For the crust:

In one bowl combine all the dry ingredients – the flour, almond flour, crème de tartar and pinch of salt. Mix well with a whisk.

In another bowl combine all the wet ingredients: maple syrup and oil. Mix well with a whisk. Pour the wet ingredients into the dry ingredients and mix just enough without over mixing.

Preheat an oven to 175 degrees. Smear a little bit of oil on the baking tray and sprinkle some flour so the crust doesn’t stick to it while baking. Spread the crust dough in whatever way you find handy, on top of the tray evenly with about 3 cm height of crust wall. Prick the crust with a fork to make some holes. Place a parchment paper on top of the crust with baking beans or stones on it. Bake in the oven for 15 minutes or until golden brown.

For the cream:

In a sauce pan whisk all the ingredients for the filling until smooth. Set on a medium flame and keep on stirring with a whisk to prevent clumps from creating. As the mixture slowly comes to a boil, it will thicken because of the maizena in it. All this time you need to keep on stirring. Once it comes to a boil and thickens, turn off the fire and stop stirring. The consistency needs to be that of crème patissier. Once the cream cools down it will thicken a bit more, so it shouldn’t be too thick at this point.

Spread the cream on top of the baked crust and decorate with strawberries. Mix the lemon juice and rice syrup with a whisk. Sprinkle on top of the pie to keep it shiny and moist. Enjoy!