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.

3 individual strawberry tarts sitting on a bench

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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  • 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


Here’s the large tart recipe


A slice of strawberry tart on a plate
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This strawberry tart is an indulgent, but healthier version of an old classic. 
Course Dessert, Special occasion
Cuisine American, Australian
Keyword strawberry tart
Prep Time 30 minutes
Freeze time 6 hours
Total Time 6 hours 30 minutes
Servings 1 tart
Calories 330kcal


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.
Serving: 1person | Calories: 330kcal | Carbohydrates: 30.2g | Protein: 8.5g | Fat: 21.4g
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Please read this post about WHY YOU SHOULDN’T COUNT CALORIES for more information

Don’t forget to pin this recipe for later!
strawberry tart pin with images of single tarts and a slice of tart
Try this delicious strawberry tart recipe from Wendy's Way to Health
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