Vegan Strawberry Tart with Whole Grain Crust


The cold weather is giving way to warmer temperatures, the sun is finally shining and strawberries are just beginning to pop up in every local grocery store. The displays are stacked high and the prices are low … it finally feels like spring is here. And what better way to celebrate than with an easy yet impressive, vegan strawberry tart.

Vegan Strawberry Tart with Whole Grain Crust and Lemon Roasted Pistachios - a dazzling dairy-free recipe for spring and summer!

This vegan strawberry tart recipe was originally shared with us by Kim at C’est La Vegan several years ago. It got lost in our news section, and I wanted to ensure it found its proper, permanent home in our recipes, so we’re reviving it here, today!

For myself, strawberries are more than just a food. I have very fond memories of picking strawberries at a local farm with my mom and sister when I was quite little. After hours of hard work, mom would fill several flats with those ripe berries, I would be proud of my brimming pail (I am a bit of a perfectionist with fruit, so the selection process didn’t leave as many winners), and my older sister (every time) would return with one single berry in her bucket. The entire time she would just sit and eat – a u-pick farm’s dream I am sure. They should have weighed my sister coming in and leaving to charge for her consumption!24

Special Diet Notes: Vegan Strawberry Tart

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, optionally soy-free (choose soy-free margarine and shortening!), vegan / plant-based, and vegetarian.

For a nut-free, vegan strawberry tart, simply omit the pistachios! It will still be delicious without.

Prefer eggs? Note that the egg replacer used in this vegan strawberry tart is replacing 2 large eggs.

Vegan Strawberry Tart with Whole Grain Crust
Prep time
Cook time
Total time
This tart is as beautiful as it is delicious. It would make for the perfect ending to your springtime meal ... I’m continuing to experiment with wheat-free baking, so I used whole grain spelt flour instead of unbleached all-purpose for this. I really liked how it turned out. The taste was a bit like a cross between a shortbread and a graham cracker crust. You could use whole wheat pastry flour or all-purpose flour, depending on what you like and what you’re able to find in your local store.
Serves: one 9-inch tart
  • ⅔ cup sugar
  • ⅓ cup dairy-free margarine (Kim uses Earth Balance)
  • ⅓ cup non-hydrogenated shortening (or additional margarine)
  • ¼ cup warm water
  • 1 tablespoon Ener-G egg replacer
  • 1¾ cup whole grain spelt flour (or white spelt, or unbleached all-purpose flour)
  • 3-4 cups fresh strawberries, hulled and slices
  • about 2 tablespoons brown sugar
  • about 2 tablespoons shelled and chopped lemon roasted (or plain) pistachios
  1. Preheat your oven to 350ºF.
  2. In a mixing bowl, cream together the sugar, margarine and shortening.
  3. Whisk together the water and egg replacer in a small bowl until the powder is completely dissolved. Add this to creamed mixture and thoroughly combine, scraping the sides of the bowl.
  4. Add the flour and mix until a soft dough forms.
  5. Lightly grease a 9-inch tart pan and press dough into the bottom and up the sides of the pan. You may need to wet your hands if the dough is too sticky. Arrange the sliced strawberries on top of the dough and bake for about 30 minutes, or until the edges start to turn golden. (If you use spelt flour, the baking time may be a bit longer).
  6. Turn the broiler on. Sprinkle about 2 tablespoons of brown sugar over the top of the tart and broil until the sugar is mostly melted. Make sure to watch it so the strawberries don’t burn. Cool, and sprinkle the chopped pistachios on top. Remove from pan to slice. This will keep in the refrigerator for a couple days.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This Strawberry tart is the greatest recipe I have seen in a long time. All the ingredients are so perfect for this recipe. I am going to the Farmer’s market this weekend and Strawberries are #1on my list.

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