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 2014, 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 throughout this recipe!
You’ll find the recipe for the individual tarts here.
Other delicious, healthy desserts to try:
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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!
