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Eggless Strawberry Jam Tarts made with The neat Egg

These easy-to-make strawberry jam tarts are the perfect summer-time dessert for your next backyard plant-based party, and made with The neat egg!

Dive into a world of sweetness with our Eggless Strawberry Jam Tart—a delightful creation that reimagines the classic tart with a vegan twist. This recipe harmoniously blends the natural vibrancy of ripe strawberries with the buttery goodness of a flaky, eggless crust, resulting in a delectable dessert that not only satisfies your sweet tooth but also aligns with plant-based values.

As we embark on this culinary journey, prepare to be enchanted by the luscious appeal of freshly made strawberry jam nestled within a tender, eggless tart shell. The absence of eggs in the crust doesn’t compromise the texture; instead, it elevates the overall experience, offering a pastry that’s light, delicate, and irresistibly flavorful.

Whether you’re a dedicated vegan or simply seeking a delightful dessert for any occasion, our Vegan Eggless Strawberry Jam Tart invites you to indulge in the simplicity and elegance of plant-based baking. With every bite, you’ll experience the perfect balance of sweet and tangy flavors, a celebration of the season’s ripest berries embraced by a buttery, golden crust.

Join us in creating a sweet symphony for your taste buds—a melody of fruity goodness and buttery bliss that embodies the essence of indulgence without compromise. This Eggless Strawberry Jam Tart is more than just a dessert; it’s a celebration of the magic that unfolds when plant-based ingredients come together to create something truly extraordinary. Get ready to savor the moment with every forkful of this vegan delight.

Makes 12 Tarts

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Ingredients

  • 1/2 cup non-dairy spread (such as Earth Balance)
  • egg replacer to equal 2 eggs (We love The neat Egg)
  • 2/3 cup maple syrup
  • 1 cup dairy-free milk
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

Directions

  1. Preheat the oven to 350°F.
  2. Grease a 12 count tart pan or 12 mini ramekins with plant-based butter.
  3. Mix together the flour, The neat Egg mix, and salt in a bowl.
  4. Add the cubed butter.
  5. Use a pastry blender to chop the butter into the flour, forming crumbles the size of peas.
  6. Add water, a little at a time, and continue blending with the pastry blender or your hands until a smooth dough is formed.
  7. Wrap the dough in parchment paper and chill for at least 15 minutes.
  8. On a lightly floured work surface, roll the dough to ¼ inch thickness.
  9. Cut 12 circles from the pastry dough slightly bigger than the tart pan or ramekins.
  10. Gently press the circles into the pan or ramekin.
  11. Fill each tart halfway with jam. If desired, cut shapes of leftover dough to decorate the tops of the tarts.
  12. Bake for about 15 minutes or until the edges are lightly golden brown.  Top with fresh berries and enjoy!

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