Place the puff pastry sheet on a with parchment paper lined baking sheet. Score a ½ inch border from the edges (don’t cut all the way through the dough) and prick the center with a fork. Sprinkle the scored border with sugar.
Bake for 15-20 minutes until golden brown. Place the baked puff pastry sheet on a wire rack and let it cool completely.
Meanwhile, add dairy-free milk, maple syrup, cornstarch, vanilla extract, and turmeric powder in a small saucepan and stir until the cornstarch is dissolved. Bring to a boil, while constantly stirring, until thickened. Remove from the heat and let it cool. ➝ Spread it on a plate to speed up the cooling process.
Whip the dairy-free whipping cream using an electric mixer until stiff peaks form. Add the vanilla cream and mix just until combined.
Evenly spread the vanilla cream over the puff pastry sheet, leaving out the borders.
Wash, trim, and cut strawberries in half. Arrange them cut side down over the vanilla cream.
This tart should be eaten within the same day.
Vanilla Cream: Feel free to use your favorite custard cream recipe of a premade vanilla cream (in case you are in a hurry).
Do you prefer a vegan vanilla custard for topping? Add the whipping cream with the rest of the ingredients and one additional tablespoon of cornstarch to the saucepan and bring to a boil until thickened as described in the recipe. Skip step number 5.