Description
A classic French dessert featuring a crisp vegan shortcrust pastry filled with smooth vegan pastry cream and topped with fresh, macerated strawberries glazed with a shiny strawberry jam. This Tarte Aux Fraises offers a light, refreshing, and visually stunning treat perfect for special occasions or casual indulgence.
Ingredients
Scale
Pastry
- 1 batch vegan shortcrust pastry (see note 1)
Pastry Cream
- 1 ½ batches vegan pastry cream (see note 2)
Topping and Glaze
- 500 g fresh strawberries
- 1 tablespoon granulated sugar
- 60 g strawberry preserves (or strawberry jam/apricot preserves)
Instructions
- Bake and cool the pastry: Prepare a batch of vegan shortcrust pastry according to your recipe or note 1. Blind-bake the pastry shell by pricking the base, lining it with parchment paper, and filling it with baking weights or dried beans. Bake until crisp and golden as per step 5 of your pastry recipe instructions. Allow the pastry shell to cool completely to room temperature before proceeding.
- Macerate the berries: Wash the strawberries thoroughly, hull them by removing the green leafy tops, and cut them in half. Place the halved strawberries into a bowl, add the granulated sugar, and toss gently to mix. Cover the bowl and allow the strawberries to macerate, releasing their natural juices for 30 minutes.
- Prepare the jam glaze: Pour the strawberry preserves into a small saucepan and gently heat it over medium heat. Stir continuously to thin the preserves until they become shiny and smooth. Using a pastry brush, coat the base and sides of the cooled pastry shell with the warmed jam. Drain the juices from the macerated strawberries, combine these juices with the leftover strawberry preserves, and set this glaze mixture aside for later use.
- Fill the tart: Whisk the vegan pastry cream thoroughly to ensure it is smooth and creamy. Spoon the pastry cream into the prepared pastry shell and spread it evenly using an offset spatula for a smooth surface.
- Arrange the strawberries: Neatly place the macerated strawberries on top of the pastry cream starting from the center and working outward to form a circular pattern. This decorative arrangement enhances the tart’s visual appeal. Refrigerate the assembled tart for 1 to 2 hours to allow the pastry cream to firm up and set.
- Glaze the tart: Just before serving, use a pastry brush to gently coat the strawberries with the reserved glaze mixture made from the macerated strawberry juices and preserves. This adds shine and an extra layer of flavor.
- Storage recommendations: Store the tart covered with plastic wrap or in an airtight container in the refrigerator for up to three days. The tart tastes best when served the same day it is made. It is not suitable for freezing.
Notes
- Note 1: Vegan shortcrust pastry typically consists of flour, vegan butter or margarine, a pinch of salt, and cold water. Ensure the pastry is well-chilled before rolling out for a crisp texture.
- Note 2: Vegan pastry cream can be made using plant-based milk, cornstarch or arrowroot starch as a thickener, sugar, and vanilla extract, cooked until thickened and then cooled.
- Blind baking is essential to ensure a crisp pastry base that doesn’t become soggy from the filling.
- Maceration time allows strawberries to become juicy and enhances their natural sweetness.
- Using preserves for glazing gives the tart a beautiful glossy finish and helps to keep the fruit fresh.
