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!
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.
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.
4 Responses
Hi, love the sound of this recipe. Would it work using chia seed ‘egg’ instead of the flaxseed?
Hi Hannah
It will work perfectly
Love
Niki xxx