Vegan Strawberry Rose Tarts Recipe
Introduction
These Vegan Strawberry Rose Tarts are a stunning dessert perfect for any occasion. Crisp shortcrust pastry holds a rich dairy-free chocolate filling, topped with delicate strawberry roses that impress and delight. Easy to make and entirely plant-based, they’re sure to become a favorite treat.
Ingredients
- 220g all-purpose plain flour, plus extra for dusting
- 115g vegan block butter
- 35g icing sugar (powdered sugar)
- 30ml cold water
- 80g dairy-free dark chocolate
- 50g coconut cream (thick white cream from a can of coconut milk) or Natures Charm Oat Whipping Cream
- 1 tablespoon vegan condensed milk (e.g., Natures Charm Condensed Oat Milk)
- Freeze dried strawberries (optional, for garnish)
- 2 punnets fresh strawberries
Instructions
- Step 1: Preheat the oven to 180°C (350°F) and grease the insides of a cupcake tin with vegan butter. Set aside.
- Step 2: In a large bowl or food processor, combine the flour, vegan butter, and icing sugar. Mix until no large butter chunks remain.
- Step 3: Gradually add the cold water a little at a time, mixing until the dough clumps together. If too dry, add an extra tablespoon of water; if too wet, add a tablespoon of flour.
- Step 4: On a floured surface, roll out the dough to about ¼ inch thickness. Use a round cookie cutter slightly larger than the cupcake tin cavities to cut rounds.
- Step 5: Gently press each pastry round into the cupcake tin cavities, pressing against the bottom and sides with your fingertips. Prick the bottom of each case with a fork.
- Step 6: Bake the pastry cases in the oven for 10-12 minutes, or until lightly golden with golden edges. Remove and cool for 5-10 minutes, then carefully lift out and cool fully on a wire rack.
- Step 7: For the chocolate filling, gently heat the dairy-free chocolate, coconut cream, and vegan condensed milk in a saucepan over low heat. Stir constantly until melted, smooth, and glossy.
- Step 8: Spoon or pipe the chocolate filling into each cooled pastry case, filling almost to the top. Optionally, sprinkle freeze dried strawberries on top while still wet.
- Step 9: Refrigerate the filled tarts for about 1 hour to set.
- Step 10: To make the strawberry roses, slice the tops off fresh strawberries. Place each berry on its sliced end and cut thin slivers from one side, creating paper-thin slices.
- Step 11: Arrange the slices around the tart edges, overlapping in a spiral pattern to form a rose shape. Repeat for each tart.
- Step 12: Optionally, garnish each tart with a small mint leaf for added visual appeal.
- Step 13: Serve and enjoy your elegant Vegan Strawberry Rose Tarts.
Tips & Variations
- Use a piping bag to fill the tart cases for a neater chocolate layer and less mess.
- If coconut cream isn’t available, substitute with any thick plant-based cream such as oat whipping cream.
- Freeze dried strawberries add a lovely tart crunch when sprinkled on the chocolate before it sets.
- Try other fresh berries like raspberries or blueberries for a different rose design.
Storage
Store the tarts in an airtight container in the refrigerator for up to 3 days. The pastry may soften over time, so enjoy them fresh for the best texture. To serve, bring to room temperature for about 15 minutes or eat chilled. Avoid freezing as the fresh strawberries will lose their texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pastry in advance?
Yes, you can prepare the pastry dough a day ahead and keep it wrapped in the fridge. Let it rest for at least 30 minutes before rolling out to make handling easier.
What if I don’t have vegan condensed milk?
You can substitute with sweetened condensed coconut milk or a mix of plant-based milk with some maple syrup or agave syrup to replicate the sweetness and consistency.
Print
Vegan Strawberry Rose Tarts Recipe
- Total Time: 2 hours (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegan
Description
These Vegan Strawberry Rose Tarts feature a delicate vegan shortcrust pastry filled with a glossy dairy-free dark chocolate ganache, topped with beautifully arranged fresh strawberry roses. Perfect as an elegant dessert that combines rich chocolate flavor with fresh fruit, these tarts are completely plant-based and ideal for any occasion.
Ingredients
Scale
Shortcrust Pastry
- 220g all-purpose plain flour, plus extra for dusting
- 115g vegan block butter
- 35g icing sugar (powdered sugar)
- 30ml cold water (plus extra 1 tbsp if needed)
Chocolate Filling
- 80g dairy-free dark chocolate
- 50g coconut cream (thick white cream from canned coconut milk) or Natures Charm Oat Whipping cream
- 1 tablespoon vegan condensed milk (e.g., Natures Charm Condensed Oat Milk)
Topping
- Freeze dried strawberries (optional, for garnish)
- 2 punnets fresh strawberries (about 6 strawberries per tart, depending on size)
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the Oven and Tin: Preheat your oven to 180°C (350°F). Grease a cupcake tin generously with vegan butter and set aside.
- Make the Shortcrust Pastry Dough: In a large mixing bowl or food processor, combine the plain flour, vegan butter, and icing sugar. Mix until the butter is broken down into small pieces without big chunks remaining. Gradually add the cold water in small amounts while mixing until the dough starts to clump together. Adjust by adding 1 tablespoon more water if dry, or 1 tablespoon more flour if too wet.
- Roll Out the Dough: Lightly dust a clean surface and rolling pin with flour. Roll the dough to about ¼ inch thickness.
- Cut and Fit the Pastry Rounds: Use a round cookie cutter slightly larger than the cupcake tin cavities to cut rounds. Press each round gently into the greased cupcake tin cavities, ensuring it fits the bottom and sides. Use excess dough to cut more rounds as needed.
- Prepare Pastry Bases: Using your fingertips, press pastry firmly against the tin’s bottom and sides to avoid air pockets. Prick the base of each tart case with a fork to prevent puffing during baking.
- Bake the Pastry Shells: Place the tray in the oven’s middle rack and bake for 10-12 minutes until the pastry is lightly golden with golden edges.
- Cool the Pastry Shells: Remove from the oven and allow to cool for 5-10 minutes before carefully lifting each tart shell out. Transfer them to a wire rack to cool completely.
- Prepare the Chocolate Ganache Filling: In a saucepan over low heat, combine the dairy-free dark chocolate, coconut cream, and vegan condensed milk. Stir continuously with a heatproof spatula until the mixture is completely melted, smooth, and glossy.
- Fill the Tart Shells: Spoon the chocolate ganache into each cooled tart shell, filling nearly to the top. For neater results, use a piping bag to fill the shells and avoid drips. Optionally, sprinkle freeze dried strawberries over the wet chocolate for added texture and flavor.
- Set the Filling: Place filled tarts in the refrigerator for about 1 hour, or until the chocolate ganache is firm and set.
- Sculpt the Strawberry Roses: Wash and hull fresh strawberries. Slice the tops off, then place the strawberry on the sliced end and cut paper-thin slices along one side to create petals.
- Assemble Strawberry Rose Toppings: Starting at the tart’s edge, arrange the thin strawberry slices overlapping tightly in a spiral pattern toward the center, forming a rose shape. Repeat until all tarts are topped with strawberry roses.
- Add Final Garnish: Optionally, top each strawberry rose with a fresh mint leaf to enhance the visual appeal.
- Serve: Serve chilled and enjoy these elegant vegan strawberry rose tarts.
Notes
- If the dough feels too dry or crumbly, add a little more cold water, 1 tablespoon at a time.
- For a cleaner chocolate filling, use a piping bag to fill the tart shells.
- Freeze dried strawberries add a nice texture contrast but are optional.
- Ensure strawberry slices are paper-thin to allow easy shaping into rose petals.
- Allow tarts to set fully in the refrigerator for best texture and flavor presentation.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western
Keywords: Vegan tart, strawberry rose tart, vegan chocolate tart, plant-based dessert, dairy-free dessert, strawberry dessert, chocolate ganache tart
