To welcome the first week of Spring in Australia, I made this fruity tart which combines zesty lemon with sweet delicate strawberries. The filling is a light and slightly nutty cream which just melts in your mouth. It really complements the juicy strawberries and a crumbly short-style crust. My first bite of the tart reminded me of strawberry and cream lollies I had as a kid! However, this tart is much more sophisticated and not a sugar hit thanks to the tangy lemon and no refined sugars.
I am honestly stoked for the warmer weather! I hate hate hate Winter especially as I live in one of the coldest cities in Australia (Canberra). I grew up in Sydney which has a very moderate climate so maybe that’s why?! My ancestors are from Hong Kong and Southern China which is quite warm; this shows in my family today as none of enjoy Winter.
I’m looking forward to testing recipes with all of those summer fruits like nectarines, peaches and mangoes. I can’t wait to return to having smoothie bowls for breakfast and big nourishing salads for lunch. I just can’t wait for being able to enjoy the outdoors without a million layers! Are you a fan of the warmer or colder weathers and why? I’m just curious what makes a person prefer one or the other!
Anyway, I hope you enjoy this recipe! These pictures show that the filling is quite runny. I assure you that it sets more over time. I just couldn’t wait to cut into the tart!
If you try this recipe, I would love to hear about it! Comment below and rate it as it would really help us and other readers! If you post it on social media, tag @rainbownourishments and #rainbownourishments.
Strawberries, lemon and cream tart
- 1 1/2 cups desiccated coconut
- 1 cup raw cashews
- 1/4 cup light-tasting vegetable oil, such as sunflower or rapeseed, (I used sunflower, but coconut or olive oil would work)
- 5 tablespoons any light-coloured sweetener, such as rice malt syrup or maple syrup
Strawberry chia jam
- 3/4 cup strawberries, chopped
- 3 tablespoons chia seeds
- 1 1/2 cup raw cashews, soaked for 4 hours then drained
- 1 cup silken tofu
- 1/2 cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- 1/4 cup lemon juice, and zest of those lemons
- 2 tablespoons canned coconut cream
- 2 tablespoons corn flour or corn starch
- 1 teaspoon agar agar powder
- Pinch vanilla bean powder or extract
- Pinch turmeric powder
- 1-2 punnets of strawberries
- Preheat oven to 160C.
- For the crust, add the coconut and cashews in a food processor. Process until fine crumbs. Add the oil and syrup then process until combined. Press along the bottom and sides of a lined tart tin (I used an 18cm wide and 4cm deep tart tin).
- Bake the crust in the oven for 10 minutes or until the edges are golden.
- For the strawberry chia jam, puree the strawberries with a whizz stick or mash with a fork. Mix through the chia seeds and set aside.
- For the lemon cream, add all ingredients into a high powered blender and blend until as smooth as possible. Pour cream into a medium-sized saucepan and bring to the boil while stirring constantly. This step is needed to activate the cornstarch and agar agar powder. If there are lumps in the mixture, return to the blender and blend until smooth.
- Spread strawberry chia jam along sides and bottom of tart crust. Carefully pour the hot cream mixture into the tart tin.
- Put the tart in the fridge for at least 4 hours or until desired firmness. Decorate with sliced strawberries and enjoy!