Bold and bright, these mini strawberry tarts are a super cute addition to any tea party! A homemade pastry tartlet that’s filled with sweet, soft coconut whipped cream and topped with a thick, sticky strawberry sauce and fresh fruit.
These mini fruit tarts are a popular bakery item here in Scotland.
I used to love eating them as a child. Every time we’d visit the bakery, I’d either have a mini strawberry tart or a mini trifle (yes, everything had to be mini for mini-me).
But in the end, my mum stopped buying me trifles because every time she got me one, I’d stir it up to make a big purple sludge then refuse to eat it because it looked so disgusting.
So strawberry tarts became my new favourite.
Mini Vegan Scottish Strawberry Tarts
If you’ve never had Scottish strawberry tarts, allow me to introduce you to this delicious dessert.
You start with a crispy, buttery pastry base. Then you fill that with some rich, heavy whipped cream.
Traditionally, they’re filled with whipped dairy cream but aside from that, I’ve kept everything else the same! I switched the dairy cream for whipped coconut cream to make it dairy-free and of course, vegan-friendly.
After the cream, you place a large strawberry in the middle, then you cover it in some sticky strawberry glaze.
Oh, they are so fabulous.
I think they would look so cute as part of a birthday party spread or as part of an afternoon tea with some other baked goods.
Want more vegan afternoon tea ideas?
- Fluffy scones with “clotted cream”
- Millionaire shortbread
- Victoria sponge
- Raspberry white chocolate scones
- Carrot cake
How to Make Mini Strawberry Tarts
The first step to making the best Scottish strawberry tarts is to make sure you have 6 mini pastry cases to hand.
I used some fluted ones from Asda and these were super convenient to use because the bottoms pop out, meaning the pastry won’t stick to the tin.
If you don’t want to go through the process of making your own pastry or want a quicker recipe with less mess, you can just purchase ready-made pastry cases. A lot of the store-bought ones are accidentally vegan, but obviously, you’ll have to check to make sure as it varies from brand to brand.
Once you’ve got the mini pastry tins ready, you can begin preparing your pastry dough.
In a medium-sized bow, add 200g (see recipe card below for cup measurements) of plain flour and 120g of vegan butter.
Rub the vegan butter into the flour to until you have a mixture that resembles breadcrumbs.
*Note that it’s important here to make sure the butter is cold and not at room temperature as you don’t want the butter to melt into the flour.
Add 2 tablespoons of cold water into the bowl and stir it until a dough begins to form. Use your (pre-washed) hands to bring everything together until you have a firm dough. If the dough is too dry, add another 1 tablespoon of water to help it stick together better.
Place the dough in the fridge for around 20 minutes to chill. This will give time for the gluten in the flour to relax a bit and make it easier for you to roll the pastry dough out. (It will also prevent the dough from cracking when you roll it.)
While you wait for the dough to chill, preheat your oven to 200°C / 180°C fan oven / Gas mark 6 / 350°F.
Once your dough has been chilled for 20 minutes, knead it lightly then roll it out on a lightly floured surface until it’s about ¼ of an inch thick.
Cut out circles that are just slightly bigger than your tartlet tins. I personally didn’t have a cookie cutter that big so I used the bottom of a round Tupperware box instead which worked perfectly.
Reroll the leftover pieces of dough and cut out more circles until you have 6 of them.
Lightly spray the tartlet tins with cooking spray, place a circle of dough into each one then use your fingers to gently press the dough evenly into the bottom and up the sides. Dock the bottom of the pastry dough with a fork, which will allow air to escape as it bakes and prevent it from puffing up.
Bake the mini tarts in the oven for 20 minutes. They should be nice and firm, and ever so slightly golden brown. Allow them to cool completely before moving onto the next step.
Time prepare the strawberry glaze topping!
Before you begin this, I’d recommend placing a small bowl into the freezer for the next step where you will make the whipped coconut cream filling.
Wash, de-hull and roughly chop 10 medium-sized strawberries. Place them into a small pot with 55g of caster sugar and two teaspoons of lemon juice.
Place them onto the hob over a medium-high heat for around 5 minutes until they become softer. Use a fork or a potato masher to mash the strawberries completely.
Turn the heat down to medium-low and allow the mixture to simmer for another 5-10 minutes until it becomes nice and thick. It will look a little bit like jam.
Remove the pot from the heat and allow the strawberry glaze to cool down.
Now for the whipped coconut cream filling.
Remove your empty bowl from the freezer and add 300g of coconut cream into it. Use an electric whisk to whip it up for around 30 seconds, which should produce a lovely, creamy texture. Add in 60g of powdered sugar and whip for a further 30 seconds.
You can also add in a teaspoon of vanilla to help mask the coconut flavour a little bit if you like, but this definitely isn’t essential!
Scoop 1-2 tablespoons of whipped coconut cream into the middle of each (cooled) mini pastry case. Place a whole, de-hulled strawberry facing upside-down into the centre of the whipped cream on each tart.
Carefully drizzle 1-2 tablespoons of your cooled strawberry glaze mixture on top of the strawberries. You can also add additional sliced strawberries on top for decoration if you wish to.
Enjoy these delicious mini strawberry tarts! You can store them in the fridge ready-made for up to 12 hours.
Can I Make Mini Strawberry Tarts Ahead of Time?
These tartlets unfortunately won’t last very long due to the coconut whipped cream being so heavy. After a while, it will begin to seep into the pastry and make it a bit soggy.
You can, however, make the mini pastry cases in advance. They will last around 2-3 days in an airtight container in a cool, dry place.
If you really want to, you can even freeze the baked pastry cases then defrost them on the day you want to serve them with the filling and strawberry toppings.
To freeze the cases, wrap them in plastic wrap and pop them in the freezer for up to two months. To defrost, unwrap them and allow them to sit at room temperature for 2-3 hours. Make sure they’re fully thawed before preparing your filling.
I hope you like this veganised Scottish dessert recipe. If you try them yourself, please leave me a comment or a rating below to let me know how it goes.
A dairy-free and egg-free version of traditional Scottish strawberry tarts.
- 1+⅔ Cups Plain flour (200g)
- ½ Cup Dairy-free margarine (120g)
- 2-3 Tablespoons Cold water
- 10 Medium-sized strawberries (washed and de-hulled)
- ¼ Cup Caster sugar (55g)
- 2 Teaspoons Lemon juice
- 1+½ Cups Coconut cream (300g)
- ½ Cup Powdered sugar (60g)
- 6-10 Medium-sized strawberries
Add the plain flour and vegan butter into a medium-sized bowl. Rub the butter into the flour until you have a mixture that resembles breadcrumbs.
Add 2 tablespoons of water into the bowl and stir until everything starts to stick together a little. Use your hands to bring it together to form a firm dough. Add the extra tablespoon of water if you need it.
Place the dough in the fridge to chill for 20 minutes. While you're waiting, preheat your oven to 200°C / 400°F (180°C fan or gas mark 6).
Lightly knead your chilled dough then roll it onto a lightly-floured surface. Cut out circle shapes that are slightly bigger than the tartlet tins. (I used the bottom of a round Tupperware box as I didn't have a cookie cutter that large.) Re-roll the leftover pieces of dough and repeat until you have 6 large circles.
Lightly spray your tartlet tins with some cooking spray. Place a piece of dough into each tin and use your fingers to mould the dough into place, making sure to press it up the sides of the tins. Dock the dough a few times, using a fork, on the bottom of each one.
Bake for 20 minutes until ever-so-slightly golden brown. Allow them to cool completely then remove them from the tins.
Before beginning, place a medium-sized bowl into the freezer to chill for at least 10 minutes. This will be used for the coconut cream in the next step.
Add your strawberries, sugar and lemon juice into a small pot or pan and place over a medium-high heat for 5 minutes, stirring every so often.
After 5 minutes, the strawberries should be a little softer. Use a fork or a potato masher to mash the strawberries down as much as possible.
Turn the heat down to medium-low and simmer the mixture for a further 5-10 minutes until it becomes thick. Set aside to cool completely.
Remove your bowl from the freezer and add your coconut cream into it. Whisk it using an electric whisk for around 30 seconds until it becomes smooth and fluffy.
Add your powdered sugar and whisk for a further 30 seconds.
Spoon 1-2 tablespoons full of coconut whipped cream into each tart case. Top each one with a whole strawberry facing downwards.
Spoon 1-2 tablespoons of your strawberry glaze onto each tart. You can choose to cover the cream completely if you wish but I also love how it looks with a little cream showing!
If desired, add an extra slice of strawberry on top for decoration.