Ingredients (Portion: 8-12 pieces):

Curd-Shortcrust-Base :

  • 350 g wheat flour
  • 100 g sugar
  • Pinch of salt
  • 150 g Alsan, cold
  • 250 g vegan curd


  • 300 ml soy drink vanilla
  • 60 g pudding powder vanilla
  • 80 g sugar
  • 2 tbsp icing sugar
  • 225 g vegan alternative to cream cheese
  • Alternative: 300 g vegan alternative to soy curd
  • Optional: 1-2 tbsp maple syrup


  • Some soy cream, liquid
  • Handful brown sugar
  • 400-500 g fresh strawberries (or other berries)


  1. Mix flour, salt and sugar in a bowl and add little pieces of cold Alsan. Mix/knead everything by hand to a homogenous mass. Add vegan  alternative to soy curd and work the mass for a few minutes by hand mixer and later by hand to form a smooth and homogenous dough. Form a ball, wrap it in clingfilm und put it in the fridge for 1 hour minimum.
  2. Vanilla cream: heat soy drink vanilla in a pot. Mix pudding powder and sugar in a bowl and add some spoons of the warm vanilla drink – stir until smooth. Add the mixture to the remaining vanilla drink and stir constantly over medium heat until a creamy pudding is achieved. Let the cream cool while stirring and add icing sugar und vegan alternative to cream cheese. Season to taste with maple syrup eventually.
  3. Halve cooled dough ball and roll out one half on a floured surface to the size of a tarte. Grease and flour cake pan and fit the shortcrust in the form. Fold the dough edges press them lightly.
  4. Spread the vanilla cream over the shortcrust.
  5. Wash berries (or fruits) and spread them evenly over the cream.
  6. Roll the second shortcrust on a floured surface and cut out little hearts using a cutter. Place these little hearts on the the fruits/berries – from outer edge to center. Brush the hearts carefully with soy cream and sprinkle with brown sugar. Bake at 180 °C in a pre-heated oven until golden brown.

Our tip: Safe time and use our delicious vanilla cream.

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