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Strawberry Custard Tart | Vegan, GF

Strawberry tart made of an almond crust, a vanilla custard and fresh strawberries.
Recipe for a Ø 6-6.5 inches/16 cm tart.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Keyword: Gluten free and vegan, Gluten free tart, vegan strawberry tart
Servings: 6 people
Calories: 294kcal


  • Ø 6-6.5 inches/16 cm cake ring


Vanilla Custard

  • ¾ cup unsweetened plant-based milk - (175 ml)
  • 2 tsp vanilla extract - (10 g)
  • 3 tbsp granulated sugar - (40 g)
  • 2 tbsp cornstarch - (18 g)
  • 2 ½ tbsp unsalted margarine, cut in cubes - (40 g)

Almond Crust

  • 4 tbsp unsalted margarine, cut in cubes - (62 g)
  • cup brown rice flour - (62 g)
  • ½ cup almond flour - (62 g)
  • cup brown sugar - (50 g)
  • ¼ tsp sea salt - (1 g)


  • 1 dz medium strawberries
  • icing sugar - optional


Vanilla Custard

  • In a small pot, mix together about three quarter of the milk, half of the sugar, and the vanilla extract. Bring to a boil on medium heat.
  • In a bowl, mix together (with a whisk) the rest of the sugar with the cornstarch. Add the remaining of the milk and mix together again until smooth.
  • When the milk starts to boil, pour some of it in the bowl, mix well, and pour everything back into the pot.
  • Cook on medium heat (stirring continuously) until it boils, and cook for one more minute from that point on.
  • Remove the pot from the stove and stir in the margarine until fully incorporated.
  • Transfer the cream in a bowl, cover with plastic wrap directly on the surface of the cream.
    Allow to cool down at room temperature before storing in the fridge until set.

Almond Crust

  • Preheat the oven to 300°F - 150°C, and line a baking sheet with parchment paper. Place the cake ring on top (there is no need to grease it).
  • In a bowl - you can use your stand mixer with the paddle attachment - mix together the margarine, rice flour, almond flour, brown sugar, and salt, until combined.
  • Press the dough evenly into the cake ring with your hands, and bake for 30 minutes.
  • Allow to cool down for five minutes before removing the ring gently.


  • Beat the cream with a whisk to loosen it up, and put it in a piping bag with a round tip.
  • Pipe the cream on the crust, leaving the edge empty.
  • Rinse and dry the strawberries, remove the stems, and cut in half.
    Arrange them nicely on the cream and dust with icing sugar.


  • You can make all of the components the day of, or prepare the crust and the custard the day before, and garnish the tart the day of.
    If you start preparing the tart the day before, store the crust in an airtight container – or wrapped in plastic – at room temperature. And keep the custard in the fridge overnight.
    If you’re making all of the components the day of, make the custard first as it requires a couple of hours to cool down and set.
  • For the custard, the reason why you put some sugar in the milk is to prevent the milk from burning at the bottom of the pot when you bring it to a boil. Also, mixing some of the cold milk with the cornstarch and sugar will limit the risks of having lumps in your custard.
  • You can either use vegan butter or margarine, I usually use the Becel unsalted margarine. If using vegan better for the dough, you might have to bring it to room temperature if it’s too hard.
  • I tested the custard recipe with both oat milk and almond/coconut milk. I preferred it with the first one but the latter works well too. If using sweetened plant based milk, remove some of the sugar from the recipe.
  • If you want to use a vanilla bean instead of the extract, the best way to proceed is to cut it lengthwise, scrape the seeds with a knife, and infuse in the hot milk for at least 10 minutes. For this quantity of custard, you would only need one third of a vanilla bean.
  • Dusting the tart with icing sugar is optional, but gives a nice gloss to the strawberries.
  • You can play around a lot with this recipe: replace the almond flour in the crust by hazelnut flour ;
    The custard can be flavored with cocoa or matcha powder (strain and mix with the cornstarch), lemon zests (add at the end), etc… ;
    Substitute the strawberries with other fruits, such as blueberries, blackberries, raspberries, or cooked rhubarb.
  • It’s best to enjoy this tart the day of, and store it in air tight container in the fridge. Take it out of the fridge about 20 minutes before serving.
    Strawberries don’t freeze well, therefore, I would recommend not to freeze this tart.
  • Calories are per one serving (total calories for this recipe: 1766).