I didn’t plan on making dessert today. Just grabbing strawberries to snack on while I squeeze in some work. But then I noticed how the sun hits the kitchen window, making the berries look nearly luminous, almost like they’re glowing from within. Took a whiff. That sharp sweet aroma, like biting a ripe strawberry right in the nose. That smell makes me think of childhood summers, but also how weird it is that berries can smell almost like a memory. It’s not just a snack anymore; it’s a reason to experiment. Who says vegan desserts have to be simple or boring? Right now, I want to see how many ways I can turn those bright red berries into something unexpected—like a secret ingredient, a surprising twist, a dessert that flips the usual on its head. Because sometimes, the best ideas come when you’re not really trying.
Vegan Strawberry Lemon Curd Tart
Ingredients
Equipment
Method
- Place the fresh strawberries in a food processor and blend until smooth and liquid, with no large pieces remaining.1 cup fresh strawberries
- In a medium saucepan, combine the strawberry puree, lemon zest, lemon juice, maple syrup, melted coconut oil, and a pinch of salt. Whisk over medium heat until the mixture begins to simmer and thickens slightly, about 5-7 minutes, releasing a fragrant citrus aroma.1 large lemon, 3/4 cup maple syrup, 1/4 cup coconut oil, 1 pinch salt
- Reduce the heat to low and cook for an additional 3-4 minutes, stirring constantly, until the mixture is glossy and coats the back of a spoon.
- Meanwhile, prepare the crust by mixing the vegan graham cracker crumbs with melted coconut oil in a bowl until well combined, resembling wet sand.1 cup vegan graham cracker crumbs, 1/4 cup coconut oil
- Press the crumb mixture evenly into the bottom and up the sides of a tart pan using the back of a spoon or your fingers to create an even crust.
- Pour the hot strawberry lemon curd filling into the prepared crust, smoothing the top with a spatula. Place the tart in the refrigerator for at least 4 hours until fully chilled and set.
Maybe it’s the season, or maybe just the promise of fresh berries stirring up plans I didn’t know I had. Whatever it is, I keep thinking about how many ways strawberries can be more than just a topping or a side. There’s a weird thrill in turning them into something totally different—something that surprises even me. Guess I’ll see where this takes me. Sometimes I forget how good it feels to just get a little lost in the kitchen, chasing after that one perfect bite.
