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.
Super easy vegan and gluten free strawberry tart. The perfect dessert for warm days. HERE is the recipe 🎉
- 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
Preheat the oven to 350℉/180℃ if not raw vegan desired.
Process the rolled oats and almonds into flour in a blender.
Add the coke flakes and continue to mix.
Add water as needed – but don’t use too much, until a dough-like mass has formed.
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.
In the meantime, put all the ingredients for the filling in a clean blender and puree until smooth.
Place in a small saucepan and bring to a simmer, stirring constantly, and simmer, stirring, until thickened, about 2-3 minutes.
Let cool for 10 minutes and fill into the tart base.
Allow to cool and chill in the fridge for at least 2 hours.
Decorate with fresh strawberries and serve.
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.
Author: Marie Dorfschmidt