This strawberry tart recipe is one that has taken me a while to develop to the point where I’m really happy with it.
That’s not to say I won’t adapt it down the track; I mean that’s half the fun, our recipes evolve with us to suit our needs at that particular point in time.
Like most of my recipes, it’s a healthier take on an old classic. It’s still pretty decadent though – a special occasion treat! I first made this for Christmas two years ago, as individual tarts.
This time I thought I’d try it as one big tart. I think different sizes suit different occasions, so go with whatever suits you. You can bake the base, or keep it raw. You can make your own jam for the glaze, or use store-bought.
And as with all of my recipes, you can use whatever sweetener you prefer. I actually used all three of my favourites!
- 2 cups nuts
- 2 tablespoons coconut oil
- 2 tablespoons rice malt syrup
- 150g cream cheese
- ¼ cup raw honey
- 1 teaspoon vanilla bean paste
- 250g mascarpone cheese
- 2 punnets strawberries, hulled & halved
- 1 cup each frozen raspberries & blackberries
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup
- 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 mixture evenly across the base.
- If keeping raw, place in the freezer for the base to set. Otherwise, bake at 160-180℃ for 10-15 minutes, being careful not to burn the edges.
- Defrost raspberries & blackberries and blend with 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 honey and vanilla bean paste and continue to beat on medium speed until creamy and well combined.
- Stir in mascarpone.
- When the base is set or cooled, spoon in filling and spread evenly.
- Cover with a generous layer of chia berry jam and arrange strawberries on top.
- Refrigerate for at least two hours before serving.
- I used 1 cup pistachios and 1 cup of cashews.
- You could also use a mixture of almond meal and flax seed.
- Use your preferred sweetener.