Easy Strawberry Tart – Vegan & Gluten-free

therawberry vegan gf strawberry tart_2699

Summer is here and it is to the fullest. And what shouldn’t be missing? strawberries! Strawberries have been around since early spring – well, we’ve ignored the fact that strawberries are already year-round these days – and they’re just getting sweeter. I prefer to buy them locally. It takes a little longer, but it’s definitely worth the wait.

This year I really wanted to make a super delicious noble tart and the small wild strawberries in our front yard were ripe to go with it. They taste like little gummy bears! Incredibly delicious – I’ll tell you. If it didn’t take so long to pick them, the little treats would probably have made the whole cake. But it actually takes a long time, they only make sure of that as a delicious decoration.

But small strawberries or not, this vegan and gluten-free tart really conjures up a big “wow” on every coffee table or brunch table – afternoon get-together? They call it!

You can also make the tart completely raw vegan by not baking the base beforehand. Depending on it tastes fabulous and I don’t want to keep you in suspense. Let’s go to the recipe.

Easy Strawberry Tart – Vegan & Gluten-free

Super easy vegan and gluten free strawberry tart. The perfect dessert for warm days. HERE is the recipe 🎉

Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 60 grams of rolled oats
  • 80 grams of almonds
  • 35 g grated coconut
  • 3 tbsp water
  • 1 can 400 ml coconut milk
  • 100 g fresh strawberries
  • 1 tbsp lemon juice
  • 65 g maple syrup
  • 2 tbsp cornstarch
  • 1 tsp agar agar
Instructions
  1. Preheat the oven to 350℉/180℃ if not raw vegan desired.

  2. Process the rolled oats and almonds into flour in a blender.
  3. Add the coke flakes and continue to mix.
  4. Add water as needed – but don’t use too much, until a dough-like mass has formed.
  5. Pour the dough into your cake tin (∅ 8 inch/20 cm) and press down carefully. Wet your fingers to make it easier. Gently poke a few holes in it with a fork. Bake for about 15 minutes.

  6. In the meantime, put all the ingredients for the filling in a clean blender and puree until smooth.
  7. Place in a small saucepan and bring to a simmer, stirring constantly, and simmer, stirring, until thickened, about 2-3 minutes.
  8. Let cool for 10 minutes and fill into the tart base.
  9. Allow to cool and chill in the fridge for at least 2 hours.
  10. Decorate with fresh strawberries and serve.
  11. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

So delicious and so easy! How do you like recipes like this? I find them unbeatable, especially for such warm days.

Feel free to leave a comment below, or your feedback.

Thank you for stopping by and see you next time.

Your Marie

Author: Marie Dorfschmidt

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