Super-festive-celebration-extra-delici-oshis
One tart to please them all!
Aside from being a mum, radio announcer, farmer, food blogger and gardner (many hats!) I also teach a weekly yoga class at a local studio. I love yoga, it’s my sanity some days and it keeps me feeling not only physically well and strong but slows down my ‘monkey mind’, some days that’s not a small feat!
This year I volunteered to host our yoga studios Christmas party. The other yogis that teach there are such a beautiful bunch of men and women all with vast and varied personalities and as you can imagine there are some dietary preferences in the mix as well. I needed a dessert that was vegan and gluten free and most of all tasted great! This tart ticked all the boxes and is so incredible to serve with strawberries, give it a go, it won’t disappoint.
Enjoy - Jax x
STRAWBERRY AND CREAM TART
INGREDIENTS
CRUST
2 cups plain flour (or for a gluten free option see tip)
⅓ 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 or diced as desired
Fresh Mint
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 mint, 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.