Recipes
Fresh Strawberry Tart
The Fresh Strawberry Tart adds a note of vanilla to the vibrant taste of strawberries and mint.
The Fresh Strawberry Tart adds a note of vanilla to the vibrant taste of strawberries and mint.
Makes 8 servings
Ingredients
- CRUST
- 2 cups almond flour
- ¼ cup coconut oil, melted
- 1 ½ tbsp honey
- ½ tsp almond extract
- ¼ tsp ground nutmeg
- FILLING
- ¾ cashews, soaked overnight in water
- 1 ½ cups plus 2 cups sliced fresh strawberries, divided
- ¼ cup honey
- ¼ cup coconut oil, melted
- ½ tsp vanilla extract
- ½ (9-ounce) container frozen coconut whipped topping, thawed
- Mint leaves, for garnish
Directions
- Preheat oven to 350°F. For crust, place almond flour, ¼ cup coconut oil, 1½ tablespoons honey, almond extract and nutmeg in a food processor. Cover and process until mixture is crumbly. Press mixture evenly onto bottom and up sides of a 13½×4½-inch rectangular tart pan with removable bottom or a 9½-inch round tart pan with removable bottom. Bake for 8 to 10 minutes or until light golden brown. Cool on a wire rack.
- For filling, drain cashews; discard water. Place cashews, 1½ cups strawberries, ¼ cup honey, ¼ cup coconut oil and vanilla in food processor. Cover and process until smooth. Transfer cashew mixture to a medium bowl; fold in whipped topping until combined. Spoon mixture into crust, smoothing evenly.
- Cover and chill to firm filling, at least 2 hours. Just before serving, arrange remaining 2 cups sliced strawberries on top. Garnish with mint leaves, if desired.
Associated Recipes
We want to keep in touch.
Don’t miss out on the latest Life:Beautiful updates, promotions and news.