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.
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.