This easy vegan strawberry custard tart is made with a no-bake oat crust, a lightly sweetened soy milk custard, and ripe, sweet strawberries.
No oven, no eggs, no dairy.
A small strawberry tart, just right for one, or to share.
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🌿 About This Strawberry Custard Tart
Around the time the cherry blossoms begin to bloom, I received a box of small, delicate strawberries, freshly harvested from a local farm.
Sweet, deeply flavored, and full of juice — it felt like a gift of the season all at once.
After some thought — jam, daifuku, crepes — I decided on a custard tart filled generously with strawberries, not just on top but folded into the custard as well.
Seeing the finished tart, with rows of glossy strawberries neatly arranged, I felt quietly pleased — like a little strawberry garden of my own.
With the first bite, the custard softened and spread across my palate, followed by the bright, juicy strawberries.
I thought about saving half for the next morning, but with each bite, it became clear that was never going to happen.
🧺 Why You'll Love This Recipe
- No oven, no fuss: The crust comes together with oats, ripe banana, and coconut oil — just mix, press, and chill
- Lightly sweet: Not too sweet, so the strawberries can shine
- Strawberries all the way through: Diced into the custard, piled on top — no bite goes without
- Just the right size: Generous for one, or a quiet little thing to share
- Vegan: No eggs, no dairy, no compromise on flavor
🍓 Ingredients
【One small tart — fits a Noda Horo Square S / 10.6 × 10 × 5.4 cm】
● Strawberries: Small, deeply ripe strawberries work best here. The more fragrant they are, the more the tart comes alive.
Here in Japan, strawberries from local supermarkets are all soft, sweet, and deeply flavored. When I lived in Vancouver, I remember small, non-sprayed ones from farmers markets coming closest to that taste.
● No-bake oat tart crust: A no-bake tart base made with instant oats, ripe banana, and a little coconut oil to bind. Just mix, press into the mold, and chill until firm. No oven involved, and it still sets like a proper tart shell. Super easy to make.
📖Full recipe → No-Bake Oat Tart Crust
●. Vegan soy milk custard: Made with soy milk and kudzu starch, this custard sets soft and creamy, with a gentle richness that lingers. For this tart, I like to make it a touch looser and slightly sweeter than usual — it pairs better with the delicate flavor of fresh strawberries.
📖Full recipe → Vegan Soy Milk Custard
● Jam (optional): A thin layer of jam brushed over the strawberries adds a subtle shine.
Though the tart is just as beautiful without it. This time, I used a golden ripe ume jam I made last ume season, alongside my umeboshi (Japanese pickled plum).
▼ Other jam recipes
Exact quantities are in the recipe card below👇
📖 How to Make
- Unmold the crust
- Take the chilled crust out of the mold and place it on a plate.
- Stir the custard smooth
- Give the chilled custard a good stir until smooth again.
- Prepare the strawberries
- Wash, hull, and gently pat the strawberries dry to remove excess moisture.
- Leave a few small, beautiful ones whole for the top.
- Trim any soft spots, then dice some of the strawberries — about 20g — for the custard.
- Slice the remaining strawberries to an even height for topping.
- Mix strawberries into the custard
- Fold the diced strawberries into the custard.
- Fill the crust
- Spoon the custard into the crust and spread it evenly.
🌿 Any leftover custard is wonderful spread on a slice of bread.
- Top and serve
- Arrange the strawberries on top.
- Brush lightly with jam if you like the shine.
- Best enjoyed soon.
🫙 Storage
➤ Best the day it's made
Once filled, the crust begins to soften — that's just the nature of a no-bake shell.
It’s still good the next day, but the contrast between the crust and custard is best when it's fresh.
➤ If you'd like to prepare ahead
Make each component separately and assemble just before serving. Each part keeps well on its own.
📚 FAQ
Definitely. Banana, kiwi, and mixed berries all work beautifully. If you’d like to use blueberries, I recommend the cocoa crust version instead.
📖 Recipe → Vegan Blueberry Custard Tart.
Remove it from the heat a little early. It continues to set as it cools, so leaving it slightly loose in the pan helps it reach the right texture once chilled.
You can, though they release quite a bit of water as they thaw, which can make the crust go soft quickly. If you use them, be sure to pat dry them well, or fold them into the custard rather than placing them on top.
🍽️ More Vegan Tart Recipes
Explore more tart recipes and components:
🌿 Seasonal Preserves
More ways to preserve seasonal fruits and vegetables (👉 Full list)
🥄 More Vegan Desserts
Browse all vegan dessert recipes (👉 Full list)
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
✏️ Recipe Card
Vegan Strawberry Custard Tart | No-Bake Oat Crust
Ingredients
- 1 No-Bake Oat Tart Crust (10cm mold)
- 150 g Vegan Soy Milk Custard (1 batch)
- strawberries (as needed)
- jam (optional, any kind, as needed)
Instructions
- Unmold the crust: Remove the chilled no-bake oat crust from the mold and place it on a plate.1 No-Bake Oat Tart Crust
- Stir the custard smooth: Give the chilled custard a good stir until smooth and spreadable.150 g Vegan Soy Milk Custard
- Prepare the strawberries: Wash, hull, and gently pat the strawberries dry. Leave a few small, beautiful ones whole for the top. Trim any soft spots, then dice about 20g for the custard.Slice the remaining strawberries to an even height for topping.strawberries
- Mix: Fold the diced strawberries into the custard.
- Fill: Spoon the custard into the crust and spread evenly.
- Top and serve: Arrange the strawberries on top. Brush lightly with jam for a subtle shine, if you like.jam
Notes
- Best enjoyed the same day once filled.
- To make ahead, store the crust and custard separately and assemble just before serving.
- Swap in seasonal fruit or other berries as you like.
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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