Go Back
+ 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 1 hour
Cook Time 20 minutes
Servings 6
Calories 305 kcal


For the pastry cases:

  • 1+⅔ Cups Plain flour (200g)
  • ½ Cup Dairy-free margarine (120g)
  • 2-3 Tablespoons Cold water

For the strawberry glaze topping:

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

For the coconut whipped cream*

  • 1+½ Cups Coconut cream (300g)
  • ½ Cup Powdered sugar (60g)

To top:

  • 6-10 Medium-sized strawberries


For the pastry:

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

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

To make the strawberry glaze topping:

  1. 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.

  2. 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.

  3. 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.

  4. 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.

For the coconut whipped cream:

  1. 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.

  2. Add your powdered sugar and whisk for a further 30 seconds.

To assemble:

  1. Spoon 1-2 tablespoons full of coconut 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

  • * Coconut cream can be subbed for any plant-based whipping cream such as Soyatoo, Elmlea Plant or Silk
  • These tartlets are best enjoyed immediately but can be stored in the fridge for up to 12 hours.
Nutrition Facts
Mini Strawberry Tarts
Amount Per Serving
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.