Strawberry Whipped Cream Tart
If you're looking for a delicious dessert that is both refreshing and satisfying, look no further than this dairy-free strawberry whipped cream tart. Made with a crispy crust, fresh strawberries, and a fluffy whipped cream topping, this tart is the perfect treat for any season. Easy vegan and gluten free option available (see notes).
Equipment
- Knife
Ingredients
For the Shortcrust Pastry
- 200 grams All Purpose Flour (see note for Gluten Free option)
- Pinch Salt
- 100 grams Plant Based Butter (unsalted) (7 tbsp)
- 30 grams Icing Sugar (1/4 cup)
- 1 Egg (large- see note)
For the Whipped Cream Icing
- 1 carton Dairy Free Whipping Cream (473 ml carton / 1 pint)
- 120 grams Icing Sugar (1 cup)
- 1 tsp Vanilla Bean Paste (optional)
For the Topping
- Strawberries
Instructions
To Make the Shortcrust Pastry
- Preheat your oven to 340°F / 170°C.
- Add 200g All Purpose flour, a pinch of salt and 100g (7 tbsp) unsalted plant based butter to a mixing bowl. Mix until it has a sand like texture and resembles breadcrumbs.
- Add 30g (1/4 cup) icing sugar and 1 beaten egg. Mix to combine until it clumps together, Scrape down the bowl and turn out on to a floured surface. Knead a few times in to a smooth ball of pastry. This recipe makes 380 grams of pastry which is enough for 4-5 mini tart cases, depending on how thick you roll it out.
To Make the Tart Cases
- On a floured surface, roll out approx 95g of pastry so that it is slightly larger than the tart case. Lay the pastry over the case and then press down gently so that the pastry fits snuggly in to the case. *No need to grease the tart case*
- Cut off any excess pastry with a sharp knife and prick holes in the base with a fork. Cut an oversized circle of parchment paper and line the tart case. Add baking beads, ensuring that they are not stacked on top of each other.
- Bake the tart cases for 10 minutes at 340°F / 170°C. Remove from the oven and carefully remove the baking beads from each case. Use the parchment paper to lift them out and place in a bowl to cool down. Immediately place the tart cases back in the oven for 5 minutes to finish baking. Once baked, allow to cool on a cooling rack then remove from the tart cases.
To Make the Whipped Cream Icing
- Chill your mixing bowl and mixer attachments for at least 10 minutes before making this whipped cream icing. Freeze for 10 minutes or pop in the fridge for 30 minutes. The whipping cream should also be kept cold until you are ready to use it. Sieve your icing sugar to ensure all lumps are removed.
- Remove the cold mixing bowl and attachments from the freezer/fridge. Add the entire carton of whipping cream (473 ml / 1 pint) to the mixing bowl and whisk until it become frothy and starts to thicken up.
- Add in 120 grams (1 cup) of icing sugar and 1 tsp of vanilla bean paste. Continue to whip until the ingredients reach the desired consistency. It usually takes about 1-2 minutes to firm up to a medium/firm peak, which is spreadable and perfect for this tart.
Finishing the Tart
- Once the tart cases are completely cool, spread an even layer of whipped cream icing with an offset spatula and top with sliced strawberries. Serve immediately.
Video
Notes
- The shortcrust pastry recipe makes 380g which is enough for 4-5 mini tarts or a larger tart case. I usually make a few different tart flavours when I make a batch of pastry. Spare pastry can be refrigerated for 1 week or frozen for 3 months.
- The whipped cream icing recipe is enough for 1 large cake or a dozen cupcakes. If you are making 4 tarts, you will have some spare unless you use a thick layer on each tart (totally recommend).
- I highly recommend making the tarts and serving them immediately. If you have any left over, store them in the fridge for 2-3 days.
- If you are gluten free, sub the all purpose flour in the pastry with 1-to-1 GF flour.
- I usually use large eggs in my baking, which are equivalent to approximately 50g once removed from their shell. You can also use a medium egg in this recipe.
- To veganise the pastry, sub the egg with a flax egg or 2 tbsp of plant based milk or water. You may need slightly more liquid depending on the humidity in your kitchen.
- Can't find dairy free whipping cream? Sub with a can of full fat coconut milk. I highly recommend popping the can in the fridge overnight before you make the ganache and just using the solidified part of the milk. If you are not vegan or dairy free, you can use regular whipping cream.
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