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+ servings
mini strawberry tart with a strawberry on top

Mini Strawberry Tarts

A dairy-free and egg-free version of traditional Scottish strawberry tarts.

Course Dessert
Cuisine vegan
Keyword mini strawberry tarts
Prep Time 30 minutes
Cook Time 20 minutes
Chill time 30 minutes
Servings 6
Calories 305 kcal


For the pastry cases:

  • 215 g Plain flour
  • 135 g Dairy-free margarine*
  • 15 g Icing sugar (1 tablespoon)
  • 1 Tablespoon Ice cold water

For the strawberry glaze topping:

  • 10 Medium-sized strawberries (washed and de-hulled)
  • 55 g Caster sugar (¼ cup)
  • 2 Teaspoons Lemon juice

For the filling:

To top:

  • 6-10 Medium-sized strawberries


For the pastry:

  1. Before you begin, make sure you have 6 tartlet tins to hand.

  2. Add the plain flour and vegan margarine into a medium-sized bowl. Rub the margarine into the flour until you have a mixture that resembles breadcrumbs. Stir in the icing sugar.

  3. Add the cold water into the bowl and stir until everything starts to stick together. Then use your hands to gently press it into a ball. It'll seem crumbly at first but will come together.

  4. Place the dough in the fridge to chill for 30 minutes. While you're waiting, preheat your oven to 200°C/400°F (or 180°C/350°F if using a fan oven).

  5. Remove the chilled dough from the fridge then roll it onto a floured surface until around ¼ of an inch thick. Rotate after each roll and add more flour as needed to prevent it from sticking. Cut out circle shapes that are slightly bigger than your tartlet tins. Re-roll the leftover pieces of dough and repeat until you have 6 large circles.

  6. Lightly spray your tartlet tins with some cooking spray. Place a circle 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, all along the bottom of each one.

  7. Bake for 20 minutes until ever-so-slightly golden brown. Allow the tart cases to cool completely then remove them from the tins.

To make the strawberry glaze topping:

  1. Add the 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.

  2. 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.

  3. 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.

To assemble:

  1. Spoon 1-2 tablespoons of whipped cream into each tart case. Top each one with a whole strawberry facing downwards.

  2. 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!

  3. If desired, add an extra slice of strawberry on top for decoration.

Recipe Video

Recipe Notes

  • *Use the spreadable kind of vegan butter/margarine, not the blocky style.
  • Coconut cream can be subbed for any plant-basedwhipping cream such as Soyatoo, or Elmlea Plant.
  • These tartlets are best enjoyed immediately but can be stored in the fridge for up to 24 hours.
Nutrition Facts
Mini Strawberry Tarts
Amount Per Serving (1 tartlet)
Calories 305 Calories from Fat 144
% Daily Value*
Fat 16g25%
Sodium 10mg0%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 17g19%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.