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No bake coconut strawberry tart
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

I love this tart, I did it many times and I have many different versions, it was even featured in a magazine, it's really delicious and looks great!

Course: Dessert
Servings: 8 slices (28 cm diameter)
Author: Gaspar Carreira
Ingredients
Raw crust recipe:
  • 1/2 cup dates (pitted)
  • 1/2 dried cranberries
  • 1 cup raw cashews
  • 2 1/2 cup almond flour
  • 1/4 pinch of sea salt
  • 1/2 tsp vanilla extract
  • 2 Tbsp coconut oil (not melted)
Coconut filling:
  • 4 cups full fat coconut milk
  • 1/2 cup coconut sugar
  • 6 Tbsp cornstarch diluted in half a cup of water
  • Optional: 1/4 tsp coconut extract
Strawberries, about 12 medium size
Instructions
Crust:
  1. Put in a bowl the dates and cranberries with boiling water for 40 minutes. Drain and leave aside. Process the cashew nuts and leave it aside. Process the dates and cranberries along with the salt and vanilla, add the rest of the ingredients. Put and crush well on a mold with parchment paper, refrigerate for one hour. In the notes, I leave a great tip perfect for the raw crust.
Filling:
  1. Put the milk in a pot with the sugar and coconut extract. When it begins to boil, reduce the heat and add the cornstarch diluted in water, stir until it is a thick and homogenous mixture, take care that there are no lumps in the mixture. Put the filling on the crust, add the fruit and refrigerate for an hour or two before cutting.
Recipe Notes

How to test if the base of a raw dessert (a vegan cheesecake, for example, or the crust of a tart) is sufficiently moist: grab a half teaspoon of mixture and make a small ball with your hands; if it maintains the form, it means that the base isn't going to break.