Vegan Lemon Cream & Strawberry Tart (Gluten-Free)

Minako Umehara - The Upside Blog by


Celebrate the sweetness of spring with this luscious lemon cream and fresh strawberry tart. A flakey, buttery gluten-free crust pairs harmoniously with zesty vegan lemon-vanilla cream (incorporating silken tofu!) and succulent strawberries. Bake the crust ahead for ease and fill it fresh the next day. Cheers to the charms of springtime!

Lemon Cream & Strawberry Tart on Wooden Cutting Board

Lemon Cream & Strawberry Tart on Wooden Cutting Board
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Vegan Lemon Cream & Strawberry Tart (Gluten-Free)

Prep Time 1 hour
Cook Time 20 minutes
Chill Time 9 hours
Total Time 10 hours 20 minutes
Servings 8
Calories 406 kcal
Author Minako Umehara



Lemon cream




  1. Preheat oven to 350 degrees F.
  2. In mixing bowl, combine dry ingredients. Using spatula, gradually incorporate wet ingredients until flour absorbs all moisture.
  3. Using hands, knead mixture until it reaches desired texture. If the dough feels too dry, add water gradually, one teaspoon at a time. Shape dough into smooth ball.
  4. Place sheet of plastic wrap on counter and place dough in center. Place another piece of plastic wrap over dough and roll out with rolling pin into circle about 1 inch larger than edge of tart pan. Use 8-inch tart tin with removable bottom.
  5. Peel off top plastic wrap, invert dough over the tart pan. Peel off wrap and push it down with fingers. If dough breaks, just press it together with your fingers. Trim edges and pinch together. Pierce bottom of crust dough with fork.
  6. Bake 15-18 minutes or until lightly browned. Allow crust to cool completely.


  1. In mixing bowl, place scooped out solidified cream that has risen to top of can of chilled coconut cream. With electric hand mixer, beat cream until whipped.
  2. Add remaining lemon cream ingredients and continue to beat until smooth (Note: Drained tofu weighs about half as much as solidified cream).
  3. Taste and add more sweetener, if desired.

Strawberry topping

  1. In saucepan, whisk together strawberry jam and 2 tsp. water and bring to boil. Transfer to small container to cool.


  1. Spread lemon cream into crust and decorate with strawberries. Drizzle strawberry jam mixture on top of strawberries, if desired. Chill in refrigerator prior to serving.

Recipe Notes

Make this tasty tart with better-for-you ingredients from Vitacost!

Nutrition Facts
Vegan Lemon Cream & Strawberry Tart (Gluten-Free)
Amount Per Serving
Calories 406 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 17g85%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 11mg0%
Potassium 413mg12%
Carbohydrates 32g11%
Fiber 4g16%
Sugar 14g16%
Protein 7g14%
Vitamin A 7IU0%
Vitamin C 36mg44%
Calcium 73mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Featured Products

Bob's Red Mill Super-Fine Almond Flour
Mori-Nu Silken Tofu - Soft
Nature's Charm Coconut Whipping Cream