Strawberries and Cream Tart

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Recipe by Kristan Raines

Serves: 6 

Cook Time: 20 minutes 

Prep Time: 25 minutes 

Total Time: 45 minutes 



Almond Crust 

3/4 cup all purpose flour  

⅔ cup + 2 tbsp superfine almond flour   

1/4 tsp sea salt 

1 tbsp maple syrup 

4 tbsp melted coconut oil 


Oat Custard 

1 ½ cup Vanilla Oat Creamer 

2 1/2 tbsp cornstarch 

3 tbsp sugar 

⅛ tsp kosher salt 

2 tbsp vegan butter, cubed 

1 lb strawberries, quartered or halved 

1/2 pint raspberries 

1-2 tbsp powdered sugar 


This crumbly, delicate, almond shortbread tart finds the perfect match in a creamy vanilla oat vegan custard. Once adorned with a few berries, this is a dessert you won’t soon forget. 



  1. To a medium bowl add theall purposeflour, almond flour, sea salt, and give everything a quick whisk to combine, then add the maple syrup and coconut oil. Stir until the mixture clumps up and begins to look like wet sand. 


  1. Transfer the clumpy dough to a 14" L x 4.5" W rectangular tart pan with a removable bottom, and using your fingers, evenly press the dough along the bottom and sides of the pan. 


  1. Gently puncture the dough with the tines of a fork all over. Wrap the tart pan with plastic wrap and place in the freezer for 15 minutes. Heat oven to 350°F. 


  1. Place the tart in the oven and bake for 15-17 minutes, or until the crust edges take on a little color. Set aside to cool.


  1. While the crust is baking, begin making the custard. Add the cornstarch, sugar, and salt to a large saucepan and whisk until combined.


  1. While whisking constantly, slowly pour in the Vanilla Oat Creamer until fully incorporated and no clumps of cornstarch remain.


  1. While still whisking, place the saucepan over medium heat and let the mixture come up to a boil. Once boiling, continue whisking for 1 minute, then remove from heat. 


  1. Immediately transfer the custard to a heatproof bowl and whisk in the vegan butter.


  1. Cover the bowl and place in the refrigerator. Allow the custard to fully chill before using, about 2 hours.


  1. When ready to serve, carefully remove the tart from its pan. Next, vigorously whisk the custard until smooth, then spread it evenly into the cooled crust. Top with fresh berries, a dusting of powdered sugar, and enjoy immediately!