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 for Christmas two years ago, as individual tarts.

Try my no bake strawberry tart for an indulgent, healthier dessert
Try my no bake strawberry tart for an indulgent, healthier dessert

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. 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 in this recipe.

Get the recipe for the INDIVIDUAL TARTS here


Here’s the single tart recipe


Indulgent, healthier strawberry tart
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This strawberry tart is an indulgent, but healthier version of an old classic. 
Course Dessert
Cuisine Australian
Keyword strawberry tart
Prep Time 30 minutes
Freeze time 6 hours
Total Time 6 hours 30 minutes
Servings 1 tart
Calories 330kcal
Author Wendy, Wendy's Way to Health


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


  • 1 cup frozen raspberries
  • 1 cup frozen blackberries
  • 2 tbsp chia seeds
  • 1 tbsp pure 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 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.

Recipe notes

I used pistachios and cashews, but you could use a mixture of almond meal and flax seed if you prefer.
Love this recipe? Have you made it?Tag me @wendyswaytohealth and #wendyswaytohealth
Nutrition Facts
Amount Per Serving (1 person)
Calories 330 Calories from Fat 193
% Daily Value*
Total Fat 21.4g 33%
Total Carbohydrates 30.2g 10%
Protein 8.5g 17%
* Percent Daily Values are based on a 2000 calorie diet.


Please read this post about WHY YOU SHOULDN’T COUNT CALORIES for more information

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Try this strawberry tart as an indulgent, healthier dessert option
Try this delicious strawberry tart recipe from Wendy's Way to Health
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