Dairy-Free Strawberry Tart
This dairy-free strawberry tart is a lighter version of a traditional strawberry tart and is sure to please anyone who tries it. Enjoy!
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Ingredients
Crust:
- 1 cup flour
- ½ cup melted extra virgin coconut oil
- ½ cup powdered sugar
Topping:
- 8 oz tofu spread I recommend Follow Your Heart
- ½ cup powdered sugar
- 2 cups sliced fresh strawberries
- ½ cup granulated sugar
- mint for garnish optional
Instructions
- 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!
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!
Tried this recipe?Mention @totallythebomb or tag #totallythebomb!