Strawberry Coconut Cream Tart with a Crispy Oat Crust

Absolutely delicious strawberry coconut cream tart with a crispy oat crust – fresh and healthy enough for breakfast, but also decadent enough for dessert. Delicious!

Strawberry coconut cream tart with a crispy oat crust

I’m super excited to have teamed up with Flahavan’s creating some delicious oat-based recipes–Not only delicious, but healthy and nutritious as well.

You probably already know I love using oats in my recipes–for breakfast, desserts and blitzing up oats to create a flour in seconds to make gorgeous savoury dishes.

I’ve been a huge fan of Flahavan’s oats for years now as they have a unique, naturally creamy taste and texture which I love–such an amazing and healthy ingredient, and definitely not just for porridge!

My first recipe is an absolutely delicious Strawberry Coconut Cream Tart with a Crispy Oat Crust. It’s fresh and healthy enough for breakfast, but also decadent enough for dessert. Delicious!

You can also find a recipe for some Oaty Pancakes with Avocado and Mushrooms–I made both recipes with whole grains and are a source of protein and fibre. Happy days!

I really hope you love these recipes as much as I do. Watch this space for more oat-based recipes!

Enjoy Niki xx

For more oaty recipe inspiration, check out Flahavans on Instagram.

Strawberry coconut cream tart with a crispy oat crust

Strawberry Coconut Cream Tart with a Crispy Oat Crust

Absolutely delicious strawberry coconut cream tart with a crispy oat crust - fresh and healthy enough for breakfast, but also decadent enough for dessert. Delicious!
Prep time: 20 minutes
Cook time: 20 minutes
8 servings
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Ingredients

For the tart base

  • 2 tbsp ground flaxseed
  • 6 tbsp filtered water
  • 50 g ground almonds
  • 150 g finely ground oats–made by blitzing Flahavan’s Organic Porridge Oats in a food processor until you get ap flour texture
  • 1 tsp baking soda
  • 1 tbsp coconut sugar
  • 2 tbsp neutral oil–I used rapeseed
  • 3 tbsp almond milk

For the filling

  • 250 ml coconut cream
  • Zest of 2 unwaxed lemons
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract

For the oat crumble layer

  • 2 tbsp ground almonds
  • 4 tbsp Flahavan’s Organic Porridge Oats
  • 2 tbsp desiccated coconut
  • 2 tbsp almond butter
  • 1 tbsp maple syrup

For the toppings

  • Strawberries–enough to cover the top
  • 1 tsp maple syrup–optional
  • Fresh thyme or mint

Instructions

  • Preheat the oven to Gas Mark 4 /180c.
  • Grease your pie tin with a little coconut oil.

To make the tart

  • Make the flax “egg” by mixing the ground flaxseed and water in a bowl–set aside to thicken.
  • Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix thoroughly to form a dough.
  • Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  • Bake the case for 20 minutes on Gas Mark 4/180c.
  • Remove from the oven to cool.

To make the filling

  • To make the coconut cream, add all ingredients in a food processor or blender (on low for blender) and blend until smooth and fluffy. Don’t over-blend, as you will lose the fluffiness. Transfer to a tub, then pop in the fridge to firm up a little.

To make the crumble topping

  • Pre heat the oven to 180c.
  • Mix the crumble mix so everything is combined–transfer to a baking tray.
  • Bake for 10 minutes until lightly toasted. Set aside.

To compile

  • When the tart base has cooled, spoon in the cream over the base.
  • Pop back in the fridge to for 1-2 hrs until the cream has firmed up.
  • Now add the strawberries and a few tbsps of the oat crumble.
  • Drizzle some maple syrup over if desired.
  • Top with fresh thyme or mint.

More Recipes with Strawberries, Coconut Cream or Oats

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4 Responses

  1. Hi, love the sound of this recipe. Would it work using chia seed ‘egg’ instead of the flaxseed?

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