strawberry tart

Strawberry Rose Tart

Fall in love with spring every year? We do too. Celebrate the season with this beautiful non-dairy, no-bake strawberry rose tart.
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 269 kcal


  • 1 cup almonds
  • 1 cup pistachios
  • 2 dates
  • tbsp coconut oil
  • ½ tsp cardamom
  • pinch of salt


  • 1 cup strawberries
  • cups full fat coconut cream
  • ¼ cup maple syrup
  • 1 tbsp rose water
  • 1 tbsp corn starch
  • 2 tsp agar agar
  • 1 vanilla pod
  • Optional: Additional strawberry powder


  • a handful of blueberries
  • a handful of dragon fruit balls
  • chocolate hearts
  • edible flowers
  • or any of your favourite fruit or toppings


  • Blend the almonds and pistachios in a food processor/blender.
  • Add the rest of the crust ingredients and mix well until you obtain a uniform sticky mixture.
  • Add the crust dough to a tart tin (8″/20cm) and spread it evenly on the whole surface. If possible chill the mix in the fridge while you prepare the filling as this will help solidify it.
  • For the dairy-free strawberry and rose filling begin by blending the strawberries until you obtain a puree-like mix.
  • Heat up the coconut cream in a medium saucepan. Stir well till smooth.
  • Add the strawberry puree and the rest of the filling ingredients including the corn starch and agar again.
  • While stirring continuously, bring to a slow boil and cook for a few minutes until the mix thickens.
  • When the mixture has become thicker remove from the heat and let cool down for 10-15 minutes. Then pour over the crust and leave to cool completely.
  • Place in the fridge for a couple of hours at least, until filling is fully set.
  • Decorate with blueberries, dragon fruit balls and edible flowers or with your own favourite toppings.


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