Hello to a berrylicious season
Strawberry season is definitely one of my most favorite seasons. And I don’t mean those cheap ones that you can by – almost entirely green, mid-january – at the discount supermarket.
No, I mean those super ripe and juicy, fully dressed in red ones that you only get at the local farmer’s. The ones that you cannot get enough from and you could eat them as an entire lunch. YES! These are definitely the ones! Or the ones you planted in your own garden. Did you know we have three types of strawberries in our own garden? A wild kind in the back yard, a classic kind in the front yard and tiny, cute little bubblegum strawberries on our balcony of the first floor. Yes, you heard that right: Bubblegum strawberries. I don’t even know, if they are called like that. But I named them that way and ever since everyone of us is calling them like that. They are as big as a pea and taste like little bites of a too sweet bubblegum. The ones from the old days that you’d get from these little vending machine. But simply wrapped as a tiny little strawberry. Nature never ceases to amaze me!
Well this time I dedicated a whole vegan and gluten-free tart to these sweet tiny berries. Not the bubblegum ones, as they are being picked and eaten right away (oops). No, I truly mean those bigger, regular ones. I could eat them all day and packing them in a vegan and gluten-free tart is just another excuse. Here we go:
This Tart is super easy, vegan and gluten-free. An easy spring or summer recipe on those hot days.
- 200 g cashew nuts ⎪for the base
- 100 g roasted almonds ⎪for the base
- 50 g oats ⎪for the base
- 20 g shredded coconut ⎪for the base
- 5 tbsp cold water ⎪for the base
- 2 tbsp maple syrup ⎪for the base
- 250 g fresh strawberries ⎪for the filling
- 3 tbsp maple syrup ⎪for the filling
- 150 g vegan cream cheese ⎪for the filling
- 100 ml almond milk ⎪for the filling
- 1 tsp agar agar ⎪for the filling
- 1/2 tsp ground tonka , substitute with vanilla powder ⎪for the filling
- 1 handful fresh berries ⎪for topping
Start by preheating the oven to 180℃/350℉.
For the base: place the nuts, oats and shredded coconut in a food processor and blend until a flour-like texture forms.
Add cold water and maple syrup and blend until it changes into a dough-like texture. Now it's perfect.
Take a rectangle tart pan (I took 14x4 inch) and press the dough into the pan. It's easy with slightly wet fingers.
Place in the oven and bake for about 25 minutes.
When the tart base is baked let it cool down for at least 1 hour.
For the filling wash cut and blend the strawberries into a fine puree.
Strain through a fine sieve and into a small sauce pan. Add maple syrup and agar agar. Let cook for minimum 3 minutes. This is important for the agar agar to work later in the progress.
Add the remaining ingredients for the filling and pour evenly over the base.
Let cook for about half an hour and transfer to the fridge to let set overnight.
Enjoy the next day whenever your table is ready 😉
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. 🙂
This recipe is a definite summer hit. All the berries on the table. These are the real super models of summer!
Now it’s your turn. Time to pick some strawberries.
If you make this recipe I’d be super happy (as always) to see your recreations.
Simply tag me over on Instagram @therawberry. I am looking forward to see your picture.
All the best,