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Strawberry Puff Pastry Tart with Pistachio Cream
We always have time for a delicious strawberry puff pastry tart that gives our belly a warm and fuzzy feeling all over. Luckily, we don’t need much time to make this recipe and it’s so easy! While it’s already good on it’s own, this vegan strawberry puff pastry tart is brought to life with a rich whipped pistachio cream.
There are two ways to make this vegan strawberry puff pastry tart and it really depends on your taste because both are equally delicious. I show the two ways side-by-side in the video above but basically, you can have the strawberries either baked (add them on first) or fresh (add the strawberries later).
General
- Creates: 1 tarts
- Dietary: V | VG | can be made gluten-free and nut-free
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
Vegan Strawberry Puff Pastry Tart
- 1 sheet vegan puff pastry, thawed
- 2 tsp cinnamon
- Pinch of nutmeg
- 1-2 tbsp coconut sugar, more to taste
- Soy milk*, to brush
- 2 cups strawberries, sliced or halved
- Garnish with: more strawberries, other fruits, mint leaves, sprinkle of pistachios
Whipped Pistachio Cream
- 1/2 can coconut cream^, chilled in the fridge overnight
- 1 cup pistachios, de-shelled, soaked overnight and drained
- 2-3 tbsp maple syrup, more to taste
- 1/4 tsp vanilla extract
Directions
Whipped Pistachio Cream
Make the pistachio cream first so that it can set in the fridge while you’re making the puff pastry tart. Don’t forget to put the coconut cream and a mixing bowl into the fridge beforehand! And don’t forget to thaw the puff pastry!
- Add the pistachios and 2 tbsp water into a food processor. Blend until the pistachios are completely pulverised. Add more water if it needs to be creamier.
- Transfer the pistachios into a chilled mixing bowl. Add in half of the coconut cream, maple syrup and vanilla extract. Using an electric hand mixer, whip the cream.
- Chill the cream in the fridge while making the puff pastry tart.
Vegan Strawberry Puff Pastry Tart
- Preheat oven to 200°C. Line a baking sheet with baking paper.
- Place the puff pastry on the baking tray. Fold the sides of the pastry inwards. Use a fork to prick holes all over the centre square of the pastry so it doesn’t puff up there.
- Brush the pastry with soy milk. Sprinkle over sugar, cinnamon and nutmeg, making sure it’s evenly spread out. If you want to bake the strawberries on top of the tart then add the strawberries on top of the pastry.
- Bake for 30 minutes or until the pastry is golden brown and puffy. Remove from oven and let it cool.
- Spread the pistachio cream on top of the pastry and top with fresh strawberries. For the tart with the baked strawberries, you can dollop pistachio cream on top or have it on the side to dip!
Happy eating!
Notes
*I love using soy milk to brush pastries that I’m about to pop in the oven or airfryer but you can also use vegan butter to add that extra butteryness and creamy flavour. Vegan butter will turn the edges a more golden brown too!
^If you don’t have coconut cream, use coconut milk instead. Chill two cans in the fridge and scoop the cream that collects on top of the cans. Don’t shake or turn the cans over though!
Additional notes:
- Soaking the pistachios: if you forget to soak the pistachios overnight, boil some water and soak the nuts in for 15-30 minutes covered.
- Fruits: soft fruits such as other berries (raspberries, blueberries), bananas, peaches and cherries can be used.
- Using the full can of coconut cream instead of half: I used half the can of coconut cream only because a full can overpowers the flavour of the pistachio. If you want to make use of the full can, add in an extra 1-2 cups of pistachios.
- How to make it gluten-free: use gluten-free vegan puff-pastry
- How to make it nut-free: omit the pistachios and use the coconut cream by itself.
How to Make it Whole Foods
At Embody Nourish, we promote a plant-based diet that comprise mainly of whole foods. This means no oil (even ‘healthy’ oils such as coconut or olive oil), refined or processed foods. However we understand that this ideal is not yet mainstream so we strive to accomodate everyone while encouraging small changes.
As you can tell, this recipe is on the sweeter side and as much as we love our whole foods, we adore desserts too! Even though we promote a whole foods plant-based diet, there is nothing wrong with indulgences within a balanced lifestyle. Foods like this increase our quality of life and it’s good for our mental health to be able to enjoy these recipes guilt-free. Plus, we often share them with our friends and family and that’s what life is about!
In dessert cooking and baking, it’s harder to make changes to whole foods but here are some things you could try (although I can’t guarantee the outcome):
- Reducing the coconut sugar and maple syrup – the recipe won’t be affected much in this case.
- Instead of maple syrup, we recommend using date syrup or yacon syrup (according to our research, both are healthier especially the yacon syrup). Although this is the case, we don’t use yacon syrup regularly in our recipes because it’s hard to source.
