Description
These Vegan Strawberry Rose Tarts are a delightful and elegant dessert featuring crisp tart shells filled with a creamy, rose-flavored vegan custard and topped with beautifully arranged fresh strawberry slices that resemble blooming roses. Perfect for special occasions or to impress guests with a dairy-free, plant-based treat that combines delicate floral notes with the sweetness of ripe strawberries.
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup vegan butter, cold and cubed
- 2–3 tablespoons cold water
- Pinch of salt
For the Rose-Flavored Vegan Custard
- 1 cup full-fat coconut milk
- 1/2 cup unsweetened almond milk
- 1/4 cup maple syrup
- 3 tablespoons cornstarch
- 1 teaspoon rose water
- 1/2 teaspoon vanilla extract
- Pinch of pink food coloring (optional)
Topping
- 10–12 fresh strawberries, thinly sliced
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Tart Shells: In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Add the cold vegan butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to rest.
- Roll and Bake Tart Shells: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut out rounds slightly larger than your tart pans and press the dough into the pans, trimming any excess. Prick the bottoms with a fork. Bake for 15-18 minutes or until the edges are golden. Remove from oven and let cool completely.
- Make the Rose-Flavored Vegan Custard: In a saucepan, whisk together coconut milk, almond milk, maple syrup, and cornstarch until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. Remove from heat and stir in rose water, vanilla extract, and pink food coloring if using. Let the custard cool slightly before pouring into tart shells.
- Assemble the Tarts: Spoon or pour the rose-flavored custard evenly into the cooled tart shells. Smooth the top with a spatula. Refrigerate for at least 2 hours to set.
- Prepare the Strawberry Roses: Wash and hull strawberries. Using a sharp knife, slice strawberries very thinly widthwise. Starting from the outer edge, carefully roll the slices to form rose shapes. Place a strawberry rose atop each tart. Garnish with fresh mint leaves if desired.
- Serve: Keep the tarts chilled until serving. Enjoy these elegant, vegan, and floral strawberry rose tarts as a stunning dessert or teatime treat.
Notes
- For best results, use ripe but firm strawberries to create the rose shapes without breaking.
- You can substitute almond milk with any other plant-based milk of your choice.
- Add a teaspoon of lemon zest to the custard for a citrus twist.
- These tarts are best eaten within 2 days for optimal freshness.
- Ensure the tart shells are completely cool before filling to prevent sogginess.
