No-bake strawberry tart
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!
This recipe 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 again 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.
I first made this strawberry tart for Christmas two years ago, as individual tarts. Smaller is a good option, although different sizes suit different occasions, so go with whatever the occasion calls for.
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.
- I used pistachios and cashews for the base, but you could substitute almond meal and ground flaxseed, if you prefer.
- 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.
You might also like these EASY CHOCOLATE TRUFFLES
You’ll find plenty more simple, flavour-packed recipes here on my blog that work beautifully for post-menopausal bodies.
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NO BAKE STRAWBERRY TART RECIPE
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
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
