RECIPE // my favourite summer dessert: danish strawberry tarte

I only eat local strawberries. It is one of those things that I strongly associate with Danish summer, to the point where imported strawberries taste like a disappointment to me; during the summer period, you can’t walk past a Danish bakery without seeing a strawberry tart in the window. And the food thing is, it is incredibly easy to make vegan.

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  • – 150 grams of flour
  • – 100 grams of sugar
  • – 100 grams of plant-based butter
  • – 3 tablespoons of egg replacement
  • – 2 teaspoons of salt

Marzipan filling:

  • – 150 grams of marzipan
  • – 50 plant-based butter
  • – 1 teaspoon of baking powder
  • – ½ decilitre of oat milk
  • – ½ decilitre of flour


  • – 80 grams of dark chocolate
  • – 1 tablespoons of sugar
  • – 3 tablespoons of cornstarch
  • – 3 decilitres of oat milk
  • – 1 vanilla pod

Strawberry gel:

  • – 200 grams strawberries
  • – 1 decilitre of water
  • – 1 teaspoon of agar agar

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Cut the butter into small cubes; they should be cool but not cold. Combine all the ingredients and quickly knead them together. It is important not to overwork the dough, so the faster you can achieve a solid dough, the better. If the dough is a little too dry, add a tablespoon of oat milk, if it is too wet you can add a tablespoon of flour. Once your dough is combined (it does not have to be completely even; if there are small chunks of butter, that’s fine), put it in the fridge for 30 minutes.

In the meantime, start making the marzipan filling, which goes in the oven with the crust.

Preheat the oven to 175 degrees C. After 30 minutes, take the dough out of the fridge. Take small pieces of dough and start covering the inside of the tart pan. You should not roll out the dough; just build it up with your fingers. The dough should ideally be about ½ centimetres in thickness all around.

Now, spread the marzipan filling on the crust’s bottom. It does rise a bit in the oven, so be sure not to overfill it. Now place in the oven and bake for 12-15 minutes or until golden and crispy. I used small tart pans for this recipe if you’re using bigger ones, except for a longer baking time.

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Marzipan filling:

Mix all the ingredients except the milk in a food processor and process until smooth. Add the milk little by little. Then, add it to the crust and follow the instructions above.

When the tart has finished baking, take it out to cool, meanwhile begin making the chocolate and crème layers.


Melt the chocolate in a double boiler. Once melted, spread an even layer on the baked marzipan filling in the crust and set it in the fridge to cool.

Mix cornstarch, sugar, vanilla, and oat milk in a pot and bring to a boil. Once the crème starts to boil, it will thicken. Keep stirring until you reach a thick and fluffy consistency. Then, place it in the fridge to cool down. When spread on top of the chocolate layer of the tart, it should be cool, leaning to cold.

Strawberry gel:

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Wash and dry the strawberries, then set one aside before cutting the rest until slices. Arrange the sliced strawberries neatly on top of the tart. Blend the remaining strawberries with 1 decilitre of water, strain the liquid, and discard the solids. Mix the liquid with 1 teaspoon of agar agar and simmer. Once the liquid bubbles, remove the heat and let it rest for a few minutes. As the liquid returns to room temperature, it thickens and eventually becomes completely solid. While the liquid is thickening (but isn’t solid yet) brush it on the strawberries for a gelatinous shiny finish.

Then, it’s ready to serve.

Tip: The crust, marzipan filling, and crème can ideally be made the day before. Before serving the tart, put it together so it’s completely fresh.


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