With its beautiful topping of fresh strawberries, this gorgeous cream tart by Anthea from Rainbow Nourishments is a feast for the eyes as well as the taste buds.
SERVES 8
INGREDIENTS
Crust
- 2 cups plain flour (see tip)
- 1/3 cup solid coconut oil (or vegan butter)
- 1 tbsp light-coloured liquid sweetener of choice, such as rice malt syrup or maple syrup
- Dash of water
Filling
- ¼ cup strawberry jam (optional)
- 2 cups raw cashews, soaked for 4 hours then drained
- ½ cup coconut cream, only the thick creamy part from can
- ¼ cup rice malt syrup or maple syrup (or to taste)
- ¼ cup coconut oil (or ½ cup for a more solid filling)
- 1 lemon, zest and juice
To decorate
- ½-1 cup strawberries, sliced of diced as desired
- Pinch of puffed millet (optional)
METHOD
- Preheat the oven to 180°C. Line the base of a 20cm tart tin with baking paper.
- To make the crust, add all the crust ingredients to a food processor or large bowl. Mix until combined and there are no chunks of coconut oil remaining. Press the mixture into the tart tin to form the crust.
- Bake the crust in the oven for 10 minutes, or until the surface is slightly golden-brown. Allow to cool in the tart tin.
- If using strawberry jam, spread across the inside of the base and up the sides of the crust.
- To make the filling, add the remaining filling ingredients to a blender and blend until as smooth as possible. Pour the filling mixture into the tart crust.
- Place the tart in an airtight container in the fridge to set for at least 4 hours.
- To serve, top the tart with the strawberries and puffed millet, as desired. Enjoy immediately. Store leftovers in the fridge for up to 3 days. The tart can be frozen for up to 1 month (without the fresh strawberries to decorate).
TIP: For a gluten-free version, substitute the plain flour with 2 cups of almond meal and 1 tbsp ground chia or flax seeds. If you make the gluten-free version, keep an eye on it when baking the crust as it burns quickly.
