Skip to Content

Dairy-Free Strawberry Tart

This past weekend I visited with my parents and ate dinner at their home. For dessert we enjoyed a strawberry tart, but to be honest, the crust was a bit too heavy and I spent the rest of the night (and about half a bottle of antacid) wondering how to alter the recipe to make it all just a little lighter. That’s when I came up with this dairy-free strawberry tart. I made it this morning and whoa! What a difference. It not only tasted lighter, but using the extra virgin coconut oil in place of butter gave it just a slight aromatic that the original recipe lacked. I can’t wait to share this with my family, and I’m so happy to share it with yours. Enjoy!

dairy-free strawberry tart

What You Need To Make Dairy-Free Strawberry Tart:

Crust:

  • 1 cup flour
  • 1/2 cup melted extra virgin coconut oil
  • 1/2 cup powdered sugar

Topping:

  • 8 oz tofu spread (I recommend Follow Your Heart)
  • 1/2 cup powdered sugar
  • 2 cups sliced fresh strawberries
  • 1/2 cup granulated sugar
  • mint for garnish (optional)

dairy-free strawberry tart

How To Make Dairy-Free Strawberry Tart:

Preheat oven to 350º.

Mix the flour, oil, and powdered sugar. Form mixture into a ball, then press into an ungreased 12-inch pie pan (or a pizza pan if you don’t have a pie pan). Build up the edges to give your pie a lip.

Bake the crust for 15 minutes, or until golden brown, then cool.

While the crust is baking, beat together the tofu spread and powdered sugar until smooth. Press into the now cooled crust.

Layer the sliced fresh strawberries on top of the ‘cream’ layer, and top with the granulated sugar and garnish with mint before serving. Enjoy!

Pro Tip: This recipe used simple substitutions to make it dairy free. If you prefer a more traditional strawberry tart, use butter instead of coconut oil, and cream cheese instead of tofu spread. Also, the original recipe included a store bought strawberry glaze, but I wanted to avoid the red food coloring, so I left that off. The sugar sprinkled on top still gave it that sweetness of the glaze, and gave the entire dish a fresher flavor. Enjoy!

dairy-free strawberry tart

dairy-free strawberry tart

Dairy-Free Strawberry Tart

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This dairy-free strawberry tart is a lighter version of a traditional strawberry tart and is sure to please anyone who tries it. Enjoy!

Ingredients

Crust:

  • 1 cup flour
  • 1/2 cup melted extra virgin coconut oil
  • 1/2 cup powdered sugar

Topping:

  • 8 oz tofu spread (I recommend Follow Your Heart)
  • 1/2 cup powdered sugar
  • 2 cups sliced fresh strawberries
  • 1/2 cup granulated sugar
  • mint for garnish (optional)

Instructions

  1. Preheat oven to 350º.
  2. Mix the flour, oil, and powdered sugar. Form mixture into a ball, then press into an ungreased 12-inch pie pan (or a pizza pan if you don't have a pie pan). Build up the edges to give your pie a lip.
  3. Bake the crust for 15 minutes, or until golden brown, then cool.
  4. While the crust is baking, beat together the tofu spread and powdered sugar until smooth. Press into the now cooled crust.
  5. Layer the sliced fresh strawberries on top of the 'cream' layer, and top with the granulated sugar and garnish with mint before serving. Enjoy!

Notes

This recipe used simple substitutions to make it dairy free. If you prefer a more traditional (but still simple) strawberry tart, use butter instead of coconut oil, and cream cheese instead of tofu spread. Also, the original recipe included a store bought strawberry glaze, but I wanted to avoid the red food coloring, so I left that off. The sugar sprinkled on top still gave it that sweetness of the glaze, and gave the entire dish a fresher flavor. Enjoy!

 

35 gorgeous diy wire crafts
Previous
35 Gorgeous DIY Wire Crafts
easy ramen recipe feature
Next
Spicy Shrimp Ramen Soup
Skip to Recipe