Fresh Strawberry Tart

A luscious tart featuring a buttery almond crust, creamy cashew-strawberry filling, and fresh strawberry topping for a light, elegant dessert bursting with flavor.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Crust

2 cups almond flour

¼ cup coconut oil, melted

1½ tablespoons honey

½ teaspoon almond extract

¼ teaspoon ground nutmeg

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Filling

¾ cup cashews, soaked overnight in water

1½ cups plus 2 cups sliced fresh strawberries, divided

¼ cup honey

¼ cup coconut oil, melted

½ teaspoon vanilla extract

½ (9-ounce) container frozen coconut whipped topping, thawed

Mint leaves, for garnish

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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.