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Mini Strawberry Tarts (G.F, D.F, Vegan, Paleo)

Mini Strawberry Tarts (G.F, D.F, Vegan, Paleo)

 These mini strawberry tarts are fresh, fruity, creamy and bursting with the flavor of fresh strawberries! These colourful tarts make a delicious dessert that is easy to make – no baking required!  Gluten-Free, Dairy-Free, Paleo, & Vegan Friendly.


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Strawberries and cream is a winning combination! These strawberry tarts have coconut cream and strawberry-filled centre making a dairy-free/Vegan strawberry cream that is very moreish!

Think creamy, thick, smooth with a refreshingly sweet but slightly sharp flavor from the strawberries. This strawberry cream is decadent while being refreshing and gives these tarts their appealing pink centre.

The nutty coconut tart base is tasty and filling and goes so well with the creamy filling. I promise you won’t need to reach for a second strawberry tart….. just yet!Mini Strawberry Tarts on White Wooden Background






(Note this recipe and blog post for Mini Strawberry Tarts was first published on Love Food Nourish in December 2017, some of the content is a reflection of that time, the recipe remains the same)

This year we are attempting to grow our own strawberries but they are not lasting long enough to get even so much as a small handful. As soon as the strawberries turn red my toddler has his eye on them and knows exactly when they are ripe. Off they come and into his mouth!

Although it is frustrating to not have a batch of strawberries to eat, I’m very impressed with his patience at not ripping the strawberries off while they are green. Patience doesn’t usually come naturally in toddler world.

So with that being said all of these strawberries are unfortunately not from our garden – but they taste just as good!

Close up of strawberry tart filled with coconut cream and strawberries on top.

Additional Recipe Notes for making Mini Strawberry Tarts

  • These strawberry tarts are pretty filling due to the healthy fats and protein from the nuts and the coconut cream. I recently served these for a dinner party with friends and we enjoyed half a tart each served with fruit on the side which was plenty after a big meal but they equally can be enjoyed served alone.
  • To soften the cashews for these strawberry tarts you can: Either soak in cold water for 2 hours or overnight (this is best for digestion) or in boiling/very hot water for 10 minutes. Then rinse, drain and pat dry with a paper towel.
  • For this recipe, I have used the thick creamiest part of the coconut cream and discarded the liquid part. The easiest way to obtain this is to put the can of coconut cream in the fridge, overnight is ideal but if you forget then even a couple of hours in the fridge will help it separate so the cream rises to the top and you can easily get the cream out from the liquid.
  • If coconut cream is not for you then you can easily swap out the coconut cream for standard double cream.

If you are looking for other no-bake gluten-free, dairy-free desserts you may like to try:

Raw Raspberry Tartlets

No-Bake Pina Colada Slice

Chocolate, Cranberry & Almond Clusters with Sea Salt

Creamy Blueberry, Coconut & Cacao Energy Bites

Cranberry & Chocolate Truffles

I hope you enjoy this recipe for mini strawberry tarts, please let me know how you got on in the comments below, or leave a star rating, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Hope

 

Ingredients

Tart Base

  • 3/4 cup almonds
  • 3/4 cup walnuts
  • 3/4 cup dried dates, pitted. Soaked*See additional recipe notes
  • 3/4 cup desiccated coconut
  • 2 tsp vanilla extract

Strawberry Cream Filling

  • 1/2 cup coconut cream
  • 1/2 cup cashews soaked*
  • 1/3 cup lemon juice
  • 1/3 cup strawberries
  • 2 Tbs maple syrup

Topping

  • Strawberries, fresh mint, pomegranate seeds, desiccated coconut as desired.

Instructions

  1. The night before place a can of coconut cream in the fridge to ensure the thick part of the coconut cream separates, and place the cashew nuts in a bowl of water to soak. *See notes
  2. Place dates in a bowl of hot water and cover. Soak for 10 minutes. Drain and rinse then pat dry with a paper towel.
  3. Place all of the ingredients for the base in the food processor and blitz until finely ground.
  4. Pat the dough into tart pans ensuring there is an even amount covering each tart pan. Place into the freezer for 20 minutes and start making the filling.
  5. Add the soaked cashews, coconut cream (the thick part of the coconut cream only, discard the liquid), and lemon juice into the food processor and blitz until smooth. Then add the strawberries and maple syrup and blitz.
  6. Change the attachment on the food processor to the whisk attachment and beat the mixture for 2-3 minutes until slightly fluffy and smooth.
  7. Remove the tarts from the freezer, and carefully remove the base from the tart cases. You will need to turn upside down and gently prize out with a knife.
  8. Gently pour the strawberry filling into each tart case then place the tarts into the freezer for 45 minutes to set. This will leave the strawberry mixture thick but slightly runny which I prefer but if you wish for it to be firmer then freeze for up to 2 hours.
  9. Remove from the freezer and garnish with your choice of strawberries, fresh mint, desiccated coconut and pomegranate seeds.
  10. Chill tarts in the fridge until ready to serve.

Notes

  • The nutrition for these strawberry tarts is based on 4 servings. I recently served these for a dinner party with friends and we enjoyed half a tart each served
    with fruit on the side which was plenty after a big meal but they
    equally can be enjoyed served alone.
  • To soften the cashews for these strawberry tarts you can: Either
    soak in cold water for 2 hours or overnight (this is best for digestion)
    or in boiling/very hot water for 10 minutes. Then rinse, drain and pat dry with a paper towel.
  • For this recipe, I have used the thick creamiest part of the coconut
    cream and discarded the liquid part. The easiest way to obtain this is
    to put the can of coconut cream in the fridge, overnight is ideal but if
    you forget then even a couple of hours in the fridge will help it
    separate so the cream rises to the top and you can easily get the cream
    out from the liquid.
  • If coconut cream is not for you then you can easily swap out the coconut cream for standard double cream.
Nutrition Information

Yield 4
Serving Size 1

Amount Per Serving
Calories 701Total Fat 45gSaturated Fat 14gCarbohydrates 71gFiber 8.9gSugar 52gProtein 13g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

 

 

 














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