This strawberry tart is the perfect go-to when you need delicious and impressive summer dessert. It’s easy to make, is refined sugar-free and gluten-free to boot. It has a granola-like crust, made from ground seeds, nuts and oats. Plus a little coconut oil and maple syrup, which all together taste terrific once baked! Then there is a layer of stewed berries, topped with a vanilla mascarpone cream and finally fresh sliced strawberries. Because strawberries are the star of the show here!
Make this strawberry tart in four easy steps
This recipe is made and assembled in four parts, which may sound like a lot, but trust me it’s super easy. And ridiculously impressive to guests.
STEP 1: First there is the crust, which is simply a mix of seeds, nuts and oats, all ground together into a fine “meal”. A little plant-based starch is added to help with the binding, as it coconut oil and maple syrup (or honey, if you prefer). This is baked in the oven until golden and aromatic. Cooled and ready for the first layer — the strawberry sauce.
STEP 2: The strawberry sauce, which actually gets made first, so it can cool is the second step in assembling this decadent strawberry tart. The berries are stewed with a little sweet maple syrup and citrusy lemon until soft and then set aside to cool. Then, once both the sauce and the crust has cooled down, it is spread along the base of the gluten-free crust. That’s it!
STEP 3: A delicious layer of cream is made from Italian mascarpone cheese, whipping cream, vanilla and maple syrup. This is what strawberries were made for — mascarpone cream. These two are a dream together.
STEP 4: Once the fluffy mascarpone cream is spread along the tart it’s ready to be topped with sweet, fresh strawberries. Chill until ready to serve and there you have it! A super delicious summer dessert.
How to adapt this strawberry tart recipe
- How about topping this dessert with a mix of berries (blueberries, raspberries and strawberries)? Also fantastic!
- Have a nut allergy, then replace the nuts with more seeds or oats.
- Want something a little less decadent? Then try Greek yoghurt with some honey instead of mascarpone cream. This also makes a nice breakfast treat!
Looking for other dessert inspiration?
How about trying my recipe for Summer Apricot Tart or my Mixed Berry Crumble Cake.
Strawberry Tart with Mascarpone Cream (gluten-free)
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
Method
To make the strawberry sauce:
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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:
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Preheat the oven to 355°F / 180°C degrees and grease a springform tart tin (35cm x 12.5cm) with coconut oil.
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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.
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Finally, add the melted coconut oil and maple syrup to the processor. Pulse until the mix cones together.
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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:
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Using a stand mixer or handheld mixer, beat the mascarpone, cream, maple sugar and vanilla together until thickened.
Assemble the tart:
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Spread the strawberry sauce mixture evenly over the bottom of the tart, followed by the cream filling and finally top with fresh sliced strawberries.
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Refrigerate until ready to serve. Enjoy!
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.
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