A delicious Quebec strawberry tart recipe

Yield: 2 tartlets 10 cm (4 in) in diameter or 1 6-inch pie

  • 500 g (2 cups) hot vegetable milk
  • 60 g (1/4 cup) cane sugar
  • 50g cornstarch*
  • 2.5 ml (12 teaspoons) vanilla extract
  • 25 g (2 tablespoons) vegan butter
  • turmeric pinch


level 1

In a bowl, mix sugar and cornstarch with paddle attachment.

The second step

Pour hot milk and mix well.

Step 3

Transfer to a saucepan and cook over medium heat constantly until it thickens. Make sure to scrape the bottom and edge of the pan well.

Step 4

The mixture simmers as soon as a clear, thick mark is left on the back of the spoon or spatula.

Fifth step

Remove from heat, add vanilla, turmeric** and vegetable butter, whisking until melted.

Step 6

Cover on contact with plastic wrap or parchment paper and cool it in the refrigerator.

Step 7

Meanwhile, bake the pie crusts and let them cool on a wire rack.

Step 8

Whip cream of dough out of refrigerator to soften texture before filling pie crusts.

Step 9

Garnished with fresh strawberries. Leave to rest for an hour in the refrigerator or enjoy right away!

*You can use other types of starches but since starch properties differ, be sure to combine at least two types of starches (tapioca + potatoes, arrowroot + potatoes, etc.)
** Unlike usual recipes, turmeric is added at the end in order to better control the color and flavour. In fact, turmeric is a spice whose color and flavor are amplified by heat.

Pie crust ingredients

Yield: 3-4 tartlets 10 cm (4 in) in diameter or 1 9 in tart

  • 170g (1 1/2 cups) finely ground almonds or other seeds such as sunflower, pumpkin seeds, etc.
  • 70g (12 cups) flour (brown rice, etc.)
  • 40 gm tapioca starch
  • 1.25 ml (1/4 teaspoon) salt
  • 30 g (2 tablespoons) sugar
  • 5 to 7 tablespoons of water


level 1

Preheat the oven to 350 degrees Fahrenheit and place the rack in the bottom of the oven.

The second step

In a bowl, mix all the dry ingredients with 5 tablespoons of water. Add water, 1 tablespoon at a time, until you can form a ball by hand.

Step 3

Place the dough between two sheets of parchment paper and roll the dough.

Step 4

Carefully place the pie pans and bake for 15 to 20 minutes.


* The choice of flour will affect the color of the dough. It’s not a dough that turns brown, so don’t overcook it or it will be very crumbly.

**Wheat flour can be used for all purposes. In this case, replace the amounts of flour and tapioca with an equivalent weight of wheat flour.

*** The dough will crumble, so feel free to press it into the mold instead of trying to roll it.

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