Strawberry Coconut Cream Tart with a Crispy Oat Crust

I’m super excited to have teamed up with Flahavan’s to create 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  – Both recipes are made with whole grains and are a source ofprotein 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 @Flahavansuk on Instagram.

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Info

 

  8 servings
  20 minutes preparation time
  20 minutes cook time

Ingredients

For the Tart base;
  • 2 tbsp ground flaxseed
  • 6 tbsp filtered water
  • 50g ground almonds 
  • 150g 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; 
  • 250ml 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 

Toppings;  

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

Directions

Method:
  1. Preheat the oven to Gas mark 4 /180c 
  2. Grease your pie tin with a little coconut oil
To make the tart; 
  1. Make the flax “egg” by mixing the ground flaxseed and water in a bowl – set aside to thicken. 
  2. 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. 
  3. Bake the case for 20 minutes on Gas mark 4/180c.
  4. Remove from the oven to cool. 
To make the filling; 
  1. 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 loose the fluffiness. Transfer to a tub then pop in the fridge to firm up a little. 
To make the crumble topping; 
  1. Pre heat the oven to 180c.
  2. Mix the crumble mix together do everything is combined – transfer to a baking tray. 
  3. Bake for 10 minutes until lightly toasted. Set aside. 
     
To compile; 
  1. When the tart base has cooled spoon in the cream over the base.
  2. Pop back in the fridge to for 1-2 hrs until the cream has firmed up. 
  3. Now add the strawberries and a few tbsp of the oat crumble. 
  4. Drizzle some maple syrup over if desired. 
  5. Top with fresh thyme or mint
  6. 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. 

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