Ingredients
- Tart Base Ingredients:
- 40g sunflower seeds
- 40g pumpkin seeds
- 40g walnuts (Ettrick Gardens)
- 1 tbsp chia seeds
- 2 tbsp sesame seeds
- 80g rolled oats or (quinoa flakes for gluten free option)
- 2 tbsp rice flour
- 1 tsp ground cardamom
- 2 tbsp honey (Bennie's Honey)
- ¼ cup coconut oil
- Filling Ingredients:
- 200g mascarpone
- 200ml cream (Holy Cow)
- 3 tbsp honey (Bennie's Honey)
- 1 tsp vanilla
- ½ tsp cardamom
- Strawberry Sauce Ingredients:
- 250g strawberries (Janefield Hydroponics or Ettrick Gardens)
- ¼ cup water
- 2 tbsp honey (Bennie's Honey)
- Juice ½ lemon
- 1 tbsp chia seeds
Vendors
Tags
Desserts
Tart
GlutenFree
Strawberry
Honey
Simple Rustic Strawberry Tart
Method
- Pre heat the oven to 180 degrees
- Make the base: In a food processor, blend together the seeds and nuts to a fine meal consistency
- Add the oats or quinoa flakes and blend again until fine
- Add the flour and cardamom
- Melt the coconut oil and add along with the honey to the processor
- Pulse until the mix comes together
- Press the mix into a greased loose bottom fluted tart tin, I used a 35cm x 12
- 5cm
- Make sure the mix covers the bottom and press it up the sides too
- Bake in the oven for 15-20 minutes until light golden brown
- Set aside to cool
- Make the sauce and the filling while the tart base is cooking and cooling
- To Make the sauce, place all of the ingredients in a pot and bring to a boil, reduce to a simmer and cook until the strawberries are broken down and it is starting to thicken
- Remove from the heat and allow to cool before refrigerating for later use
- For the filling, whisk all of the ingredients together until the cream is thickened
- Next assemble the tart
- Spread a layer of the sauce mixture over the bottom of the tart, followed by the cream mix and finally top with some fresh sliced strawberries
- Refrigerate the tart until needed
