No-bake strawberry tart

This strawberry tart recipe is one that took me a while to develop to the point of being really happy with it.

That’s not to say I won’t adapt it down the track, I mean that’s half the fun of recipe development. Our recipes evolve with us to suit our needs at any particular point in time.

Like most of my recipes, this strawberry tart is a healthier take on an old classic. It’s still pretty decadent though, a special occasion treat!

I first made this recipe for Christmas two years ago, as individual tarts. And they’re still pretty rich, even as smaller, individual tarts. Sharing is a good option!

This time I thought I’d try it as one big tart. I think different sizes suit different occasions, so go with whatever the occasion calls for.

a slice of strawberry tart on a plate with a couple of strawberries

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A couple of quick tips for making this strawberry tart

If you want to cut down on sugar, I recommend making your own chia jam for the glaze.This time I thought I’d try it as one big tart.

I used pistachios and cashews for the base, but you could substitute almond meal and ground flaxseed, if you prefer.

And as with all of my recipes, use your preferred sweetener. I actually used all three of my favourites in this recipe!

You’ll find the recipe for the INDIVIDUAL TARTS here.

NO BAKE STRAWBERRY TART

This strawberry tart is an indulgent, but healthier version of an old classic.

5 from 6 votes

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Course: Dessert, Special occasion

Cuisine: Australian, International

Keyword: strawberry tart

Prep Time: 30

Freeze time: 6

Total Time: 6 30

Servings: tart

Calories: 330kcal

Author: Wendy Hodge, Wendy's Way to Health

Ingredients

The base

1 cup pistachios
1 cup cashews
2 tbsp coconut oil
2 tbsp rice malt syrup

The filling

150 g cream cheese
¼ cup honey
1 tsp vanilla bean paste
250 g mascarpone cheese
2 punnet strawberries hulled & sliced

Jam

1 cup frozen raspberries
1 cup frozen blackberries
2 tbsp chia seeds
1 tbsp pure maple syrup

Instructions

Start with the base. Line a large tart case with baking paper.
Grind the nuts in a food processor or blender until finely crumbed.
Add the coconut oil and rice malt syrup and blend well together.
Transfer to the tart case and spread the mixture evenly across the base.
Place in the freezer for 2-3 hours for the base to set.
Defrost the raspberries & blackberries and blend with the chia seeds and maple syrup to make the jam. Set aside while you make the filling.
Roughly chop the cream cheese into small chunks and beat in a medium sized bowl with an electric mixer until smooth.
Add the honey and vanilla bean paste and continue to beat on medium speed until creamy and well combined.
Stir in the mascarpone.
When the base is set, spoon in the filling and spread evenly.
Cover with a generous layer of chia berry jam and arrange sliced strawberries on top.
Refrigerate for at least two hours before serving.