Vegan Strawberry Tart — Perfect For Valentine's Day

by | February 7, 2020

Valentine’s day is a special occasion to show someone how much you care for them, and this adorable pie — easy, delicate and tasty as it is — will woo through the heart as much as the stomach.

Stuffed with tasty strawberry jam and striking the perfect balance between sweet and tart, this recipe — from talented creator Sophia of pant-powered blog Healthy Bread — is sure to be a win with anyone lucky enough to have you baking for them.

vegan strawberry valentine's day tart

Vegan Strawberry Tart For Valentine’s Day

Ingredients

Fresh strawberry jam

  • 12 strawberries
  • 3 tablespoons brown sugar
  • 1/2 cup water filtered or purified
  • 1/2 vanilla bean

Tart

  • 1 cup flour white, organic
  • 1/2 tablespoon baking powder
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 vanilla bean
  • 1/3 cup water filtered or purified
  • 1/4 cup sunflower seed oil
vegan strawberry valentine's day tart

Method

For the fresh strawberry jam

  1. Wash the strawberries under cold running water. Drain them thoroughly, remove them to a paper-towel-lined plate to dry. Stem and halve them just before cooking.
  2. Make a simple syrup by boiling brown sugar and water together for around 5 minutes in a medium saucepan over medium-high heat, until it thickens.
  3. Put the strawberries in the saucepan, turn the heat down to medium-low, and allow them to simmer gently for about 15 minutes.
  4. Split and scrape the vanilla seeds from the bean. Add the seeds into the saucepan. Simmer for about 5 minutes. Remove from the heat, and leave to cool to room temperature.

For the tart

  1. In a large bowl mix the flour with the baking powder, brown sugar, salt, and vanilla seeds. Pour the water and the sunflower seed oil into the bowl. Knead until it comes together and can be rolled into a ball.
  2. Divide the pastry in half. Place one half between two sheets of parchment paper, roll out the pastry. To line the tart, remove one sheet of the parchment paper and place the pastry side down in a 23cm tart tin. Press down gently on the bottom and sides, and then trim off any excess pastry. Put some cling film over the tart tin. Allow it to chill for at least 30′.
  3. Place the other half between two sheets of parchment paper, and roll out the pastry. Cut out pastry hearts using a 6cm heart-shaped cookie cutter. Put some cling film over them, and allow them to chill for at least 30 minutes.
  4. Preheat the oven to 180°C (356°F).
  5. Prick the pie crust with a fork and place your fresh strawberry jam into the pastry-lined tin.
  6. Pop the pastry hearts on top.
  7. Bake for about 40 minutes, until the pastry is golden and the filling is starting to bubble a little.
  8. Leave the tart to cool in the tin, and then transfer to a wire rack to cool completely.

Garnish

  1. Using a sharp paring knife stem and hull some fresh strawberries. Slice them lengthwise, and cut a V-shaped notch on top of the berry and remove the berry’s core. Decorate your tart with heart-shaped strawberry slices. Enjoy!

Notes

To split a vanilla bean open, use a small, sharp paring knife and cut from one tip to the other. Carefully separate the two long, flat sides and scrape the seeds into the dish you’re preparing. Save the pods for steeping or grinding to powder, or use them to make vanilla sugar.

For more recipes like this one, you can follow Sophia on her webpage Healthy Bread or follow her on Instagram.

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