Strawberries & Cream Sweet-Tart (dairy-free option)

Desserts & Baking, Vegan

Strawberry & Cream Sweet-tart made with yogurt and topped with heart-shaped strawberries - perfect for Valentine's Day dessert !

A simple small heart cookie cutter brings this Strawberry Sweet-Tart to a whole new level of cuteness! Your guests will never need to know how simple it is to make!

SHOP THE POST

Ok, so it’s safe to say that I went a bit nuts with the whole ‘heart’ thing this year.  I’m not sure what got into me, but I’ve been cutting heart shapes out of anything I can get my hands on.  Never before has a kitchen item of mine seen so much wear (mine is a vintage one handed down to me from my mom).  If you only invest in ONE cookie cutter, this heart one is IT! Mind you, I have an entire bucket of cookie cutters (Marie Kondo would have a heyday – or more likely faint – if she opened my kitchen cupboards).

Heart shaped strawberry tutorial

Heart shaped strawberry tutorial

Heart shaped strawberry tutorial

Heart shaped strawberry tutorial

Heart shaped strawberry tutorial

This strawberries and cream tart takes a bit of advance preparation if you want to get a thick and creamy filling, but don’t mistake this for hard work my friends.  All you need to do is put the Greek yogurt inside a cheesecloth or a paper towel-lined sieve and leave it for a day or two in the fridge.  How easy is that?

Now, if you want to make this dairy free I have two options for you.  If you live in the states Kite Hill makes a dairy-free Greek yogurt that should work here.  Otherwise, you can completely switch it up and use the recipe for the dairy-free cream pie filling at the end of this post that will not disappoint!  Either way I have you covered.

The best thing about this tart, next to the fact that it is so yummy, is that it can be made in advance.  And let me tell you, when you’re entertaining (or even when you’re not), making things in advance is KEY.  Especially when you can whip something out of the fridge that looks this damned impressive and nonchalantly set it on the table all Martha Stewart-like like it’s no big deal.  You’ve got this girl.

how to make the perfect graham crust

Strawberry & Cream Sweet-tart made with yogurt and topped with heart-shaped strawberries - perfect for Valentine's Day dessert !

Of course, I should mention that this tart is a healthier version of any other strawberry tart I’ve come across, using honey (and as little as possible, you can even reduce this further if you’re wanting a less sweet version – I would try 1/3 cup) to sweeten the filling that is made of yogurt, and nothing but sweet heart-shaped fresh strawberries grace the top of the tart.  Charlie proclaimed on Instagram stories that it was the best thing he’s ever eaten, and Max seemed equally pleased but between the mouth full of strawberries and his broken English he wasn’t quite as articulate as his older brother.

Strawberry & Cream Sweet-tart made with yogurt and topped with heart-shaped strawberries - perfect for Valentine's Day dessert !

Strawberry & Cream Sweet-tart made with yogurt and topped with heart-shaped strawberries - perfect for Valentine's Day dessert !
4.67 from 6 votes
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Strawberries & Cream Sweet-Tart

This creamy and over-the-top cute strawberry tart uses a small heart-shaped cookie cutter to create the prettiest tart ever, just in time to wow your sweetheart for Valentine's Day!

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Advance Straining 1 day
Total Time 35 minutes
Servings 12
Author Fraîche Nutrition

Ingredients

YOGURT FILLING

  • 4 cups plain full-fat yogurt 2% or higher
  • 1/2 cup liquid honey
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla

CRUST

  • 1 1/4 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/3 cup melted butter (or coconut oil or vegan butter)
  • 12 large strawberries

Instructions

MAKE THE YOGURT FILLING (OR THE VEGAN ALTERNATE BELOW)

  1. 1-2 days in advance, place the yogurt in a small colander lined with paper towel or cheesecloth, place the colander in a larger bowl, refrigerate, and let it drain.  The longer you leave it the thicker it will get.

  2. Once drained, discard any of the liquid in the bottom of the bowl and transfer the yogurt to a medium mixing bowl.  Add the honey, lemon juice, lemon zest and vanilla and stir or beat until smooth and combined.  

MAKE THE CRUST

  1. Preheat the oven to 350F and lightly spray or brush a shallow 9" tart pan with cooking spray or oil.  In a medium bowl, combine all of the crust ingredients together and stir until mixed.

  2. Transfer the crust mixture to the prepared pan and, using a drinking glass with a straight edge at the bottom (not rounded), lightly and evenly pack the crust along the sides and bottom of the pan.  

  3. Bake the crust until it is just a light golden brown, about 12 minutes. Set aside to cool.

MAKE THE STRAWBERRY HEARTS

  1. To make the strawberry hearts, cut each of the strawberries in half length ways and place the strawberries cut side down on a cutting board.  Using a small heart-shaped cooking cutter, cut hearts out of each berry half and set aside.  Reserve the strawberry scraps for your next smoothie!

ASSEMBLE THE TART

  1. To assemble the tart, carefully spoon the yogurt mixture into the cooled tart crust and smooth it with the back of a large spoon.  Top the filling with the heart-shaped berries and refrigerate until ready to serve.  

 

4.67 from 6 votes
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Dairy-Free Cream Pie Filling

This vegan cream pie filling will rival any regular cream filling and is amazing nestled into your favourite crust and topped with fresh seasonal fruit.  Be sure to use full fat canned coconut milk as the recipe doesn't work with lite coconut milk!  

Course Dessert
Cuisine American
Keyword Coconut
Prep Time 5 minutes
Cook Time 10 minutes
chill time 3 hours
Total Time 15 minutes
Servings 12
Author Fraîche Nutrition

Ingredients

  • 5 tablespoons cornstarch*
  • 3 cups canned full-fat coconut milk
  • 1/3 cup maple syrup or sugar
  • 2 teaspoons pure vanilla extract
  • pinch salt

Instructions

  1. In a small bowl or cup combine the cornstarch with ½ cup of the coconut milk: whisk until no lumps remain. Add the remaining coconut milk, maple syrup or sugar and salt while whisking.

  2. Place the saucepan over medium heat and cook, bringing the mixture to a boil, stirring constantly with a whisk. Cook for 1 minute (to cook the starch and thicken the mixture), whisk in the vanilla and remove from the heat.
  3. Pour the hot filling into the crust and let it cool, uncovered, for about 30 minutes. Once slightly cooled, loosely cover with plastic wrap  and refrigerate for at least 2-3 hours or overnight before serving.  Arrange the fruit on top of the tart before serving.

Recipe Notes

*reduce corn starch to 4 tablespoons (1/4 cup) if you want a less firm filling. 

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31 Comments on “Strawberries & Cream Sweet-Tart (dairy-free option)”

  1. Kelsey


    Looks so good! Have been dying to make this. Wondering if instead of straining the day before to make thicker I could use plain or vanilla Icelandic yogurt?

    Thank you ❤️

  2. Jamie Brown

    Looks amazing. I tried the vegan filling and it’s so runny/won’t thicken. What did I do wrong?

    1. Tori Wesszer

      Hi Jamie, I’m not sure… hmmm, did you boil the mixture for 1 minute? Did you use the full fat canned version of the coconut milk? It should thicken, I will try it again!

    2. Rachael


      I had the same problem with full-fat canned coconut milk. Tasted delicious but was runny when I served it.
      PS I also made it gluten free by using gluten free graham cracker crumbs, worked perfectly!

  3. Victoria

    How long will this last in the fridge? If I make this the night before, should I wait until the day of to add the filling to the shell?

  4. Ana


    Looks amazing. Having a galentines party this weekend. Wondering how do you serve this tart? Do you just leave it in that pan? Xx

    1. Tori Wesszer

      Hi Ana I use a pan that has a bottom that isn’t attached to the sides (so I remove the sides and transfer it to a pedestal plate). But if you don’t have one yes just serve it in the pan!

  5. Kristen

    Hi Tori! Clarification: In the description it says strain Greek yogurt but in the ingredients list is says plain yogurt. I was planning to cheat with Greek but now I’m not sure if that will be thick enough?
    Also wondering how much thick yogurt is actually put into the tart after straining (in case I try the Icelandic idea). Thank you!!!!

    1. Tori Wesszer

      Hi Kristen, it won’t be thick enough with Greek yogurt alone, I tried with both and had to strain it both times. The Icelandic is a good idea I would just reduce the volume by about 1/2 cup.

  6. Kiran

    Hi Tori,

    For the vegan version, do you need to drain the liquid or use everything in the can?

    Thanks!

    Kiran

  7. Heather Thiessen

    Hi Tori
    What can I do if we have a honey allergy. What can I sub for that.

    Thanks can’t wait to try
    Heather

    1. Tori Wesszer

      Hi Heather, great question! I would use maple syrup in the filling if making the yogurt one (clearly the vegan one is a non issue), and for the base I would probably use either a vanilla wafer that you can buy at the store (Nilla brand I believe) or you could use the base for the Kiwi tart that I did ages ago and sub maple syrup for the honey. I hope this helps! Tori

  8. Jennifer

    Tori – this was so delicious and easy to make. We loved it for our Valentine dessert. Thank you for a new family favourite!

  9. Cindy Blaison


    I made the vegan version of this tart with a gluten free crust (my husband has Celiac) – it was a hit with the whole family!
    The recipe was super easy and I LOVE that I didn’t have to pull out any kitchen appliances. Thank you! ❤

  10. Kelsey N.

    Hi tori!

    I made the vegan version today and had no problem with it setting!

    Can’t wait to try it tonight!

  11. Ginny


    YES! Made the vegan version last night and it was perfect! My filling firmed up completely. The only thing I changed was I added a bit of shredded coconut to the base and filling, and I used a pie pan because that is what I had. Very yummy!

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