Simple Rustic Strawberry Tart



Tart Base Ingredients:
40g sunflower seeds
40g pumpkin seeds
40g walnuts
1 tbsp chia seeds
2 tbsp sesame seeds
80g rolled oats or (quinoa flakes for gluten free option)
2 tbsp rice flour
1 tsp ground cardamom
2 tbsp honey
¼ cup coconut oil

Filling Ingredients:
200g mascarpone
200ml cream
3 tbsp honey
1 tsp vanilla
½ tsp cardamom

Strawberry Sauce Ingredients:
250g strawberries
¼ cup water
2 tbsp honey
Juice ½ lemon
1 tbsp chia seeds


Pre heat the oven to 180 degrees. Make the base: In a food processor, blend together the seeds and nuts to a fine meal consistency. Add the oats or quinoa flakes and blend again until fine. Add the flour and cardamom. Melt the coconut oil and add along with the honey to the processor. Pulse until the mix comes together. Press the mix into a greased loose bottom fluted tart tin, I used a 35cm x 12.5cm. Make sure the mix covers the bottom and press it up the sides too. Bake in the oven for 15-20 minutes until light golden brown. Set aside to cool. Make the sauce and the filling while the tart base is cooking and cooling. To Make the sauce, place all of the ingredients in a pot and bring to a boil, reduce to a simmer and cook until the strawberries are broken down and it is starting to thicken. Remove from the heat and allow to cool before refrigerating for later use. For the filling, whisk all of the ingredients together until the cream is thickened. Next assemble the tart. Spread a layer of the sauce mixture over the bottom of the tart, followed by the cream mix and finally top with some fresh sliced strawberries. Refrigerate the tart until needed.


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