This easy vegan strawberry cream puff pastry tart is a delicious dessert that needs only a few minutes to make. You can top it with any fruits and it’s also a perfect addition to breakfast or brunch.
Roll out the puff pastry on a baking sheet lined with parchment paper. Then roll up the sides inward to create a border. Use a fork to prick holes all over the centre (except the border).
Brush the puff pastry with a bit of dairy-free milk and sprinkle over raw cane sugar.
Bake for approx. 20-30 minutes, or until pastry puffs up lightly and turns golden brown. Transfer to a wire rack and let it cool completely.
Whipped Coconut Cream:
Chill a can of coconut milk in the fridge for at least 24 hours.
After chilling, carefully open the can (without shaking!) and scoop the solid cream part into a cold bowl.
Use an electric hand mixer and whip the cream until smooth and fluffy. Add in vanilla and agave syrup (or other sweetener) to taste.
Store whipped coconut cream in the fridge until serving or use immediately.
Serving the Tart:
Gently spread the coconut cream over the centre of your cooled tart. Top with sliced strawberries (or any other fruits you like).
Cut into squares and enjoy!
Notes
If using frozen puff-pastry, thaw at room temperature or according to the package directions.
You can also use gluten-free puff pastry, if desired.
Of course, you can use any fruits based on the seasons or on your wish instead (read the text above for suggestions).
Instead of whipped coconut cream, you could also top your tart with plant-based yogurt or softened dairy-free cream cheese or vegan chocolate mousse.
Nutrition is calculated automatically and should be used as estimate.