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Mini Strawberry Tarts (Vegan)
A dairy-free and egg-free version of traditional Scottish strawberry tarts.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Servings: 6
Calories: 305 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
For the pastry cases:
- 215 g plain flour
- 135 g Dairy-free margarine*
- 15 g icing sugar (1 tablespoon)
- 1 Tablespoon ice cold water
For the strawberry glaze topping:
- 10 medium-sized strawberries (washed and de-hulled)
- 55 g caster sugar (¼ cup)
- 2 Teaspoons lemon juice
For the filling:
- 10-12 Tablespoons Vegan whipped cream (I used coconut cream)
To top:
- 6-10 medium-sized strawberries
Instructions
For the pastry:
To make the strawberry glaze topping:
To assemble:
Notes
- the spreadable kind of vegan butter/margarine, not the blocky style.
- *Use the spreadable kind of vegan butter/margarine, not the blocky style.
- Coconut cream can be subbed for any plant-basedwhipping cream such as Soyatoo, or Elmlea Plant.
- These tartlets are best enjoyed immediately but can be stored in the fridge for up to 24 hours.