Vegan Strawberry Tart

I’m not one for baking…really. It scares me. My method of cooking involves lots of improvising and guestimating. I’ve shared before the disasters that ensue when I try this with baking. The one thing that I can put together is a tart. Basically you just have to manage baking a crust, and whatever loveliness you add to the top is pure money.

One of my very favorite sweet recipes was the Nutella pear tart I posted a couple years ago. Ironically it was also posted in February…I guess a tart feels like a romantic dessert, huh? Except that I ate the whole thing by myself. In one afternoon. Bless me.

Since dairy is still out of the picture for now, I wanted to try a butter-free crust. Justin’s Hazelnut Butter has replaced Nutella in my pantry this year, so basically this recipe is vegan by default. I saw this video for making a “press-in the pan” olive oil crust and adapted the recipe slightly by using almond milk instead of cow’s milk. Oh my gracious, this crust is heavenly. It is very flaky but also pretty dense, kind of like a shortbread. It is my new dairy-free crust of choice.

1 1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons sugar
1/2 cup mild olive oil
2 tablespoons almond milk
1/2 teaspoon almond extract

*Crust recipe adapted from this site.
-1 cup Justin’s Hazelnut Butter
-1 pint fresh strawberries


1. In a mixing bowl, stir together flour, salt, and sugar. In a small bowl, whisk olive oil, almond milk and almond extract. 

2. Pour the wet mixture into the dry ingredients and mix gently with a fork just enough so that the dough comes together.  
3. Ball up the dough and transfer to your tart pan. (I used a 9 inch pan and had some crust left over. This recipe was intended for an 11-inch pan.) Use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. Flatten your finger tips to spread dough evenly over the pan. It should be about 1/ 8-inch thick all around. 

4. Poke holes in the crust with a fork. Bake tart at 400 degrees for 18-22 minutes until golden brown.

5. Allow to cool until no longer hot but still warm. (This will help with spreading the hazelnut butter.) Spread 1 cup Justin’s over the crust. Slice and place strawberries on top of the spread. 

In other news…

You can see a recap of the Springfield Collective launch event we held last Saturday over on the Paper Muse Press blog. Paper Muse Press is an online paper goods shop, but they are headquartered in my home town. They were the generous sponsors who provided our guests with the cutest custom pads to jot notes during the business speed dating. They also gave gift cards to everyone. It’s so exciting to get to work with such an amazing local shop-LOVE! 

If you haven’t checked out their site, take a few minutes to peruse their shop for custom invites, stationery and more. They are currently running a promotion in which you can get 3 free customized samples to try out their designs or even upload your own designs. Just enter “3FREE” at checkout. The promo includes free standard shipping too.    

Another bonus of this event was that I got to meet and work with the fabulous local photographer, Katie Day who shot pics of the event. (Yes, that’s her real name. The happiest name ever, right?) If “networking” with creatives means hanging out with fun, quirky people then I’m hooked.
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8 Comments Filed Under: Recipes

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  • Comments

    1. says

      How awesome is that?? Congrats on such a fun and successful event!! And this tart looks heavenly. So interesting about the olive oil. I am so intrigued! And the idea of shortbread sounds fantastic.

    2. says

      I love Justin’s spreads. My baby sis is in college in Hawaii and those jars are a bargain at $18 each. I tell her she can’t pass Justin up! Loving your blog. Newest follower.

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