With a proud guard of strawberries and a bed of coconut and mint 🌿
🍓 When dessert feels like a show
If you caught yourself staring – mesmerized by the pictures – don’t worry, you’re not alone.
This tart is an absolute scene-stealer.
Elegant, colorful, and fresh — and trust me, "OMG, this is gorgeous!" will be just one of the many reactions you’ll hear once you set it on the table. 😉
🥣 How to Make the Tart
🎀 Prepare a strawberry pastry cream using blended strawberries,
🌸 Gently pour it over a crispy almond flour crust (gluten-free and Passover-friendly!),
🍓 Dip strawberries in white chocolate and arrange them in a ceremonial circle — a proud guard surrounding the bed of coconut and mint at the center.
🌿 Strawberries, coconut, and mint – and the magic happens
When you bring this to the table, the quiet awe says it all — you’ve created a dessert that’s not just delicious, but a showstopper.
💡 Perfect for holidays – or any time strawberries are in season and you’re craving a special, impressive treat.
😉🥄 A Little Whisper from PJ
If you have a few extra white-chocolate-coated strawberries that don't fit on the tart… just serve them on the side.
They’ll disappear faster than you think. 😉
Enjoy every bite and have a sweet, joyful celebration! 🌸😋❣
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Festive Strawberry Tart (Gluten-Free) 🍓EQUIPMENT
about 8 servings
Crust
- 1½ cups almond flour
- 50 gram vegan butter or melted coconut oil
- 2 tablespoon maple syrup or 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- pinch salt
Strawberry Pastry Cream
- 500 gram Strawberries, washed and hulled
- 2 tablespoon vegan butter or coconut oil
- ½ cup unsweetened plant based milk
- 3 tablespoon sugar
- 1 tablespoon pure vanilla extract
- pinch salt
- ¼ cup Potato starch, diluted in 4 tablespoons of water
Garnish
- Whole strawberries, washed and hulled, for decorating around the tart 18–20 strawberries
- 100 gram Vegan white chocolate chips
- 1 tablespoon coconut oil
- pinch salt
- shredded coconut,, mint leaves optional
Crust
- Preheat the oven to medium heat, 170°C (340°F).
- Grease a 22 cm (8.7 inch) tart pan well, including the base and sides.
- Place all the crust ingredients in a food processor and process until a ball (or a few small balls) forms.
- Line the tart pan with the dough, covering the bottom and sides. Prick the dough with a fork.
- Bake for about 15 minutes, until nicely golden. Remove from the oven and let cool completely on a wire rack.
Strawberry Pastry Cream
- Blend the strawberries into a purée, then transfer to a small saucepan.
- Add the milk, butter, sugar, vanilla extract, and salt to the saucepan.
- Dilute the potato starch in 4 tablespoons of water, then add it to the saucepan.
- Cook over medium heat, stirring constantly, until the cream thickens and begins to bubble. Remove from heat and let cool. Spread the cream over the cooled baked crust.
Decoration
- Trim the reserved strawberries for the topping by slicing off the leafy end to create a flat base.
- Melt the white chocolate chips, coconut oil, and salt in the microwave, then stir well until smooth.
- Lay a sheet of parchment paper on your work surface. Dip the strawberries into the melted chocolate from the flat base side, shake off any excess, and place them on the parchment paper for a few minutes to set.
- Arrange the strawberries in a circle on top of the tart. Sprinkle coconut in the center and place a fresh mint leaf in the heart of the “coconut bed.” Cover and refrigerate for about an hour to set.
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