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