This really is a decadent strawberry tart for a grown-up party. It may seem like it will take a little effort, but once you have all the ingredients organised, it is pretty easy to whip up and it’s well worth the half hour it will take to make. All too often the crust of a tart can be a little tedious. This one, I hope, has a little va-va-voom in the flavours of orange zest and cardamom that work really well to lift the strawberries and coconut cream filling. However it is a matter of taste and it works equally well without the orange and cardamom too.

NOTES: Make oat flour by soaking raw oat groats with a squeeze of lemon juice for 12 hours. Drain and rinse well. Dehydrate for 12 – 24 hours. Grind the dehydrated oats and sieve to collect the flour and remove the husks.

Strawberry Coconut Cream Tart
Prep time
Yield: 12 servings
  • For the tart crust
  • 2 cups cashew nuts, dry
  • 2 cups coconut flour
  • 1 cup oat flour
  • 3 tbsp agave or raw honey
  • 3 tsp lemon juice
  • 1 tbsp orange zest
  • ½ tsp ground cardamom
  • 4 – 5 tbsp melted coconut oil

  • 1 cup almond milk
  • 1 cup coconut milk
  • 1 cup Thai young coconut meat
  • ¼ cup lemon juice
  • ¼ cup agave or raw honey
  • ¼ cup date paste
  • 1 tbsp vanilla extract
  • ½ tbsp lemon zest
  • Pinch of sea salt
  • ¾ cup melted coconut oil

  • To decorate
  • ½ cup strawberries, sliced thinly
  • ½ cup coconut flakes, ground in a food processor
  1. Line a 9 inch tart tin with cling film. I like the ones with a removable base.
  2. For the tart crust: In a food processor, grind the cashew nuts to a fine flour and add these to the mixing bowl. Add the coconut flour and oat flour to the ground cashew nuts and mix until well combined. Add the orange zest, ground cardamom, agave/honey and lemon juice and finally stir in the melted coconut oil. Mix until it forms a dough. Press into the lined tart tin. Place in the freezer whilst you make the filling.
  3. For the filling: In a blender, whizz all of the ingredients except the melted coconut oil. Add the melted coconut oil and blend again. Pour into the chilled tart case and leave in the freezer until set.
  4. To decorate: When the filling is set, top the tart with thinly sliced strawberries and ground coconut flakes.