Vegan Strawberry Tart

This vegan strawberry tart layers a crisp graham-cracker crust with fluffy coconut whipped cream and fresh strawberries. It's a light, refreshing dessert that's perfect for summer.

Prep Time 30

Cook Time 10

Total Time 40

Choose Serving Size 6

Ingredients

For the crust:

10 vegan graham crackers
2 Tbsp sugar
⅓ cup vegan butter melted

For the filling:

2 cans full-fat coconut milk chilled overnight, use only the cream
1 Tbsp tapioca powder
3 Tbsp powdered sugar
½ tsp pure vanilla extract

For the topping:

½ cup fresh strawberries chopped
1 tsp graham crackers crushed

Instructions

Preheat the oven to 180°C.
In a food processor, process the graham crackers until finely crushed.
Add the sugar and melted butter and combine until incorporated.
Transfer the mixture to a tart pan and press with your fingers to shape the crust.
Bake for about 10 minutes.
Meanwhile, add the coconut cream to a bowl.
Whip with an electric mixer until it reaches a whipped-cream texture, then keep mixing while adding the tapioca, powdered sugar, and vanilla.
Let the baked crust cool completely, then add the whipped coconut cream and top with strawberries.
Sprinkle with the crushed crackers.
Refrigerate for about one hour or overnight.

Notes

Use only the firm cream from the top of the chilled coconut milk cans, and save the leftover coconut water for smoothies. Keep the tart refrigerated and enjoy within 2 days for the best texture.