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NO BAKE STRAWBERRY TART
This strawberry tart is an indulgent, but healthier version of an old classic.
Course
Dessert, Special occasion
Cuisine
Australian, International
Keyword
strawberry tart
Prep Time
30
minutes
minutes
Freeze time
6
hours
hours
Total Time
6
hours
hours
30
minutes
minutes
Servings
1
tart
Calories
330
kcal
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.
Notes
I used pistachios and cashews, but you could use a mixture of almond meal and flax seed if you prefer.
Nutrition
Serving:
1
person
|
Calories:
330
kcal
|
Carbohydrates:
30.2
g
|
Protein:
8.5
g
|
Fat:
21.4
g