NO BAKE STRAWBERRY TART RECIPE
This strawberry tart is an indulgent, but healthier version of an old classic.
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Total Servings: 6
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 per Serve
Serving: 1slice | Calories: 330kcal | Carbohydrates: 30.2g | Protein: 8.5g | Fat: 21.4g
NUTRITION NOTE
Nutrition information should be used as a guide only
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