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Strawberry Lemon Summer Tart

This no-bake tart is made with loads of fresh strawberries, and has a scrumptious agar-thickened filling and date-sweetened, almond meal and cacao crusted base. It is sure to bring out the master-chef in you.


Base crust:

¾ cup medjool dates, pitted (soaked in hot water for 10 minutes if not soft)

1 ½ cups of almond meal

1 Tablespoon cacao powder

1 teaspoon vanilla essence

½ teaspoon sea salt


4 cups of chopped fresh strawberries

¼ cup fresh lemon juice

Zest of a lemon

2 ½ cups tapioca starch

1 can full fat coconut milk

2 teaspoons agar powder

2 teaspoons vanilla extract

1 dessert spoon maple syrup (or sweeten to taste)


The crust

In a food processor or blender, combine all the ingredients for the crust. Pulse for about a minute until it holds together when pressed between your fingertips.

Press the crust into the bottom and up the sides of a greased 9” tart pan with a removable bottom.

Set aside while preparing the filling.

The filling

Add strawberries, lemon juice and zest to food processor or blender. Blend until fully pureed. Add in the tapioca starch and blend again to mix.

In a medium sized saucepan combine the milk and agar powder and gently bring to a simmer while stirring to thicken evenly. Add the fruit mixture and bring to a low boil. Gently boil until it’s thickened to the consistency of a loose pudding, stirring frequently for about 5 minutes. It should become thick and glossy.

Remove from the heat, whisk in the vanilla and maple syrup and pour into your prepared crust.

Place in the refrigerator or freezer to set for about an hour or two. Once firm, garnish with dried flowers, piped cream, fresh berries or whatever you desire. Can be stored in the refrigerator for up to a week.

PS: Sshhhhh... it's also vegan and no one will notice.

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