Strawberry Marshmallow No Bake Tart (Vegan)
With a filling of strawberries and marshmallows and a crust made of Graham crackers and pecans, this no-bake pie is the ideal cool-down option for a hot summer day. A cool, creamy, and dairy-free treat.
An irresistible combination of whipped cream, strawberry compote, and homemade marshmallow fluff fills a buttery Graham cracker and pecan crust. Don’t worry about turning the oven on, the filling and the crust are both no-bake. There are a handful of components to this tart, but they are all simple and easy. The final product is a cool, creamy filling full of strawberry flavor and hints of marshmallow and pecan in every bite.
What you will need:
Make sure you have strawberries, pecans and marshmallows on hand for this one. All the items needed for this no-bake tart are all basic pantry items.
- graham crackers
- pecans
- plant based butter with salt
- coconut sugar
- strawberries
- cornstarch
- cane sugar
- lemon juice
- aquafaba (chickpea brine)
- cream of tartar
- powdered sugar
- vanilla extract
- plant based heavy cream
- plant based sweetened condensed milk – homemade or store bought
How to:
I used a 9-inch loose-bottom tart tin for this recipe. If you do not have a tart tin, a pie tin or dish will work just as well. The strawberry compote can be made ahead of time. If you are making homemade sweetened condensed milk, that can also be made ahead of time. Both can be stored in the refrigerator until you are ready to use them. Please see the recipe for sweetened condensed milk on the website.
Let’s make the strawberry compote first. In a medium pot, add the strawberries and sugar. In a small bowl, add the cornstarch, lemon juice, and water; whisk to combine. Add the cornstarch mixture to the strawberries. Stir the strawberries until all the ingredients are fully incorporated. Place the pot over medium- to medium-low heat. Make sure to occasionally stir the strawberries as the mixture comes to a simmer. Keep the mixture at a low simmer until it thickens and the fruit breaks down. Remember to stir occasionally throughout this process. This took me 12 to 15 minutes. Once done, allow the compote to cool completely before adding it to the tart filling.
To make the crust, add the Graham crackers and pecans to a food processor. Blend the ingredients until you get a fine crumb. Place the graham and pecan crumbs in a bowl and add the sugar; whisk to fully combine all the ingredients. Melt the butter and add it to the sugar crumb mixture; stir to fully incorporate. Pour the crumb mixture into your prepared pan and press it down into the bottom and sides of the pan. Set the crust aside.
To make the marshmallow fluff, add the aquafaba, cream of tartar, and vanilla extract to the bowl of a stand mixer. Whip the ingredients on high with a balloon whisk attachment until they thicken and whiten, and when turned upside down, it does not move. This will take about 10 minutes. Add both sugars to the bowl and continue whipping on high for another 5 to 10 minutes. The mixture should become thick and glossy. This portion of the fluff is ready. Now it is time to head over to the stovetop to melt the mini marshmallows. In a small pot, add the mini marshmallows and water. Heat the pot over medium to medium-low heat, stirring consistently until the marshmallows melt. Once the marshmallows have fully melted, immediately transfer them to the bowl of the stand mixer, combining them with the fluff you have already created. Whip the two together with the balloon whisk on high for 3 to 5 minutes.
Now, to bring the filling together, In a large bowl, add the heavy cream and whip on high with a hand mixer until soft peaks are achieved. Add the sweetened condensed milk and continue whipping for another minute. Fold the strawberry compote into the whipped cream mixture, making sure to fully combine. Add the marshmallow fluff to the strawberry mixture and fold it in to fully combine. Add the filling to the prepared crust, making sure to spread it out evenly. Place the tart in the freezer. The tart will take approximately two hours to set in the freezer. The tart can be decorated with a few sliced strawberries and mini marshmallows.
The tart should be stored in the freezer. If it is kept in the refrigerator, it will become too soft. The tart can be served straight from the freezer; there is no need to leave it out to thaw.
Alright, let’s get started. Please make and enjoy!
Strawberry Marshmallow No Bake Tart (Vegan)
Ingredients
Crust
- 12 sheets graham crackers
- 1/2 cup pecans
- 5 tbsp plant based butter with salt – melted
- 4 tbsp coconut sugar
Strawberry Compote
- 15 oz strawberries – fresh or frozen ( this weight is for fresh/defrosted strawberries)
- 3 tbsp cane sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1/2 tbsp water
Marshmallow Fluff
- 2 tbsp aquafaba (chickpea brine)
- 1/8 tsp cream of tartar
- 1/4 tsp vanilla extract
- 1 1/2 tbsp cane sugar
- 1 1/2 tbsp powdered sugar
- 1 cup vegan mini marshmallows
- 2 tbsp water
Additional filling ingredients
- 3/4 cup plant based heavy cream
- 3/4 cup sweetened condensed milk – store bought or homemade (see recipe on website for homemade)
- optional – extra strawberries and marshmallows to decorate or for for serving
Instructions
Crust
- Place the graham crackers and pecans in a food processor, blending until you achieve a fine crumb. Add the graham cracker and pecan crumbs to a bowl, add the sugar and whisk. Add the melted butter and stir to fully incorporate the butter. Add the crumb mixture to your pie or tart container. I used a 9 inch loose bottom tart tin. Spread the crumbs out and press them to the bottom and sides of the container. Set the crust aside.
Strawberry Compote
- To a medium pot add the strawberries and sugar. To a small bowl add the cornstarch, lemon juice and water; whisk to combine and then pour over the strawberries. Stir the strawberries until all the ingredients are fully incorporated. Place the pot over medium to medium-low heat; stirring occasionally. Allow the mixture to come to a simmer. Keep the mixture at a low simmer until it thickens and the fruit breaks down. Remember to stir occasionally throughout this process. This took me 12 to 15 minutes. Once done, allow the compote to cool completely before adding to the tart filling.
Marshmallow Fluff
- Do not make the fluff until you are ready to bring the tart together.In the bowl of a stand mixer add the aquafaba, vanilla extract and cream of tartar. Whisk on high with a balloon whisk attachment. You want it to thicken and whiten and when the bowl is turned upside down, the mixture does not move. This will take about 10 minutes. Add both sugars to the bowl and continue whipping on high for another 5 to 10 minutes. Leaving the fluff mixture in the bowl, set it aside to melt the mini marshmallows. In a small pot add the mini marshmallows and water. Place the pot over medium to medium-low heat. Stir the marshmallows consistently until they have fully melted. Immediately transfer the melted marshmallows to the bowl of stand mixer, combining them with the fluff you have already created. Whip the two together with the balloon whisk on high for 3 to 5 minutes.
Assembly
- In a large bowl add the heavy cream, blend on high with a hand mixer until soft peaks are achieved. Add the sweetened condensed milk and continue blending for another minute. Add the room temperature ( can also be cold from the refrigerator) strawberry compote and fold it in. Add the marshmallow fluff and fold it in until fully incorporated.Add the filling to the prepared crust and place it in the freezer. The tart takes about 2 hours to set. Keep the tart in the freezer, the consistency becomes too soft if kept in the refrigerator.The tart can be served straight from the freezer, no need to leave out on the counter top to thaw.
