Gluten-free, dairy-free strawberry tart

Published on 31^st July 2018

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This beautiful strawberry tart has a rich and flavourful pie crust, a deliciously creamy filling and topped off with sweet, freshly sliced strawberries. 

It’s hard to believe it’s low in sugar too!

Credit: Kelly Little from The Mighty Beetroot | www.themightybeetroot.com | @themightybeetroot

8 Servings

Ingredients:

Pastry:

• 75 g peeled almonds
• 75 g raw cashews
• 75 g buckwheat groats
• 100 g ground almonds
• 100-125 g gluten-free flour
• ½ tsp sea salt
• 1 tsp vanilla
• Zest of 1 orange
• Juice of ½ orange
• 35 g coconut oil, melted
• 35 g coconut palm nectar

 Jam Filling:

• 200 g fresh raspberries
• 2 tbsp chia seeds
• 1 tbsp coconut palm nectar

 Topping:

• 250 g raw cashews, rinsed and soaked for at least 4 hours
• 160 ml almond milk
• 50 g coconut oil, melted
• 50 g coconut palm nectar
• 2 tsp lemon juice

 Garnish:

• Fresh strawberries

Method:

1. Preheat the oven to 165C.
2. Place the whole almonds, cashew nuts and buckwheat groats into a food processor and pulse a few times.
3. Add the rest of the ingredients and process until thoroughly combined. The mixture should come together when pinched. If it is too sticky, add a little extra flour and reprocess.
4. Fill the flan tin and press down.
5. Prick the base several times to allow air to escape and bake for 20 minutes or until golden brown. Set aside to cool.
6. To make the jam filling, blend the raspberries, chia seeds and coconut palm nectar together.
7. Refrigerate for approximately 15 minutes to thicken.
8. To make the topping, drain the cashews and place them in a high powered blender such as a Vitamix or Nutri Bullet.
9. Add the milk and blend until smooth and creamy.
10. Add the rest of the ingredients and continue to blend until completely smooth.
11. Pour the thickened jam filling onto the now cool pastry base and spread evenly.
12. Top with the cashew cream filling and spread.
13. Refrigerate for at least 2 hours.

 

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