Fresh Strawberry Tart

A crispy base, divine cream, and fresh fruit - we guarantee youll enjoy this dessert so much that you wont even think about the fact that it doesnt contain eggs, flour, or dairy.

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Base

  • 1 cup Nuts, macadamia

  • 0.5 cups Walnuts

  • 0.5 cups Date, fresh or dried

  • 0.25 cups Coconut, flakes

  • 1 pinch Salt, table

Filling

  • 3 cups Nuts, Indian, roasted, unsalted

  • 0.75 cups Juice, lemon

  • pieces Syrup, sweet

  • 0.75 cups Oil, plant, coconut

  • pieces Strawberries

  • pieces Syrup, sweet

Steps

  1. Lightly grease a tart pan (20 cm in diameter) with melted coconut oil. In a food processor, finely grind coconut, macadamia nuts, walnuts, and salt. Add chopped dates and one tablespoon of water, then quickly mix to form a uniform and slightly sticky mixture. Press this mixture into the tart pan using the back of a spoon, then use your fingers to pull it up the sides and create a nice edge. Place the pan with the base in the freezer.

  2. Drain the soaked cashews well and place them in the food processor. Add agave syrup, melted coconut oil, and lemon juice, then blend until you get a completely smooth and creamy mixture. Pour this mixture onto the cooled base. Place the pan in the freezer for at least 2 hours.

  3. About 15 minutes before serving, take the tart out of the freezer and let it sit at room temperature. Clean, wash, and dry the strawberries. Cut them in half and arrange them on top of the filling (cut side down). Optionally, drizzle the strawberries with honey, agave syrup, or coconut nectar.

Nutrition Information (Per 100g)

  • Calories: 332.09 kcal
  • Fat: 26.33 g
    • Saturated Fat: 4.79 g
  • Carbohydrates: 17.64 g
    • Sugars: 3.65 g
  • Protein: 8.06 g
  • Fiber: 2.02 g