Ingredients
For the strawberry sauce:
- 200 g strawberries, sliced in half
- 1 tablespoons water
- 1 tablespoon maple syrup (or honey)
- 1 1/2 tablespoons lemon juice
For the tart base:
- 40 g sunflower seeds
- 40 g pumpkin seeds
- 40 g walnuts
- 2 tablespoons sesame seeds
- 1 tablespoon chia seeds
- 1 tablespoon ground linseeds
- 80 g fine-cut oats (certified gluten-free, if needed)
- 2 tablespoons arrow root powder (or other plant-based starch or simply use flour)
- pinch of pure vanilla powder
- 2 tablespoons maple syrup (or honey)
- ¼ cup melted coconut oil (60 g)
For the mascarpone cream:
- 250 g mascarpone cheese
- 200 ml whipping cream
- 2 tablespoons maple syrup (or honey)
- pinch of pure vanilla powder
To decorate:
- 250 g strawberries, sliced in half
Instructions
To make the strawberry sauce:
- Place the berries, water, maple syrup and lemon juice in a medium pot and bring to a light boil, reduce to medium and simmer until the strawberries are softened, start to break down and sauce starts to thicken. About 15 minutes. Remove from the heat and set aside to cool.
To make the base:
- Preheat the oven to 355°F / 180°C degrees and grease a springform tart tin (35cm x 12.5cm) with coconut oil.
- In a food processor, blend together the seeds and nuts to a fine meal consistency. Add the oats and blend again until fine. Add the arrowroot and vanilla, blend to combine.
- Finally, add the melted coconut oil and maple syrup to the processor. Pulse until the mix cones together.
- Firmly press the mix into the baking form so that it covers the bottom and sides. Bake in the preheated oven for 15-20 minutes until light golden brown. Set aside to cool.
Make the macarpone cream filling:
- Using a stand mixer or handheld mixer, beat the mascarpone, cream, maple sugar and vanilla together until thickened.
Assemble the tart:
- Spread the strawberry sauce mixture evenly over the bottom of the tart, followed by the cream filling and finally top with fresh sliced strawberries.
- Refrigerate until ready to serve. Enjoy!
Nutrition
Notes
- This strawberry tart can also be made using a Ø 24 cm round springform.
- Chia seeds and arrowroot powder both help bind the base of this gluten-free tart. If you don’t have chia seeds, then use ground linseeds instead.
- If the strawberry sauce is too runny, stir in a sprinkle of chia seeds or starch to help thicken.
- If you have a nut allergy, you can replace the walnuts with more sunflower and pumpkin seeds, or replace the walnuts with buckwheat groats or more oats.
- This tart can also be made the day before and then covered and chilled in the fridge until ready to serve.