My husband stated that this is his absolute favourite tart and I’ve made quite a few of them! So what’s to love? Well, lets start with an almond oat shell, then a creamy vanilla filling topped with roasted balsamic strawberries.
This recipe is also:
- gluten free if you can have oats
- although it may look complicated, it’s quite simple to make
If that sounds good to you too, let’s get baking!
Some notes to help you create the perfect tart:
The easiest way to create the tart shell is to tip about half of the dough into the tart pan first and start pressing it up against the sides forming the edges. Add more as you need it, finishing with the bottom of the tart shell last.
If you find yourself with not enough dough for the base, this means the edges are too thick. You can fix this easily by pressing down some of the dough from the edges onto the base. When the shell is done, I like to use a small spoon to run along the base to make sure it’s even.
Make sure when pressing the mixture into the pan that it isn’t too thick around the edges especially the corners. When it’s ready to eat, you want to be able to take a spoonful without it being too thick to get through or making a loud clunk on the plate.
When cooking the ‘cream’, you want a thick custard consistency to make sure it will set firm enough to cut into perfect slices. It’s actually thicker than these photos look! Mine takes about 8 minutes of cooking.
Roasting strawberries release their natural sweetness as well as creating a sauce along with the mix of rice malt vinegar and balsamic vinegar. You end up with this sweet but slightly tart topping with sauce that thickens further in the fridge. It really adds an incredible element that elevates the whole tart!
I suggest adding the strawberries on top with minimal sauce just before serving. This ensures a couple of things. 1. The cream element stays looking fresh. If the strawberries were sitting on top for awhile it would discolour the cream. 2. The sauce doesn’t make the tart shell soft as it would if sitting on top for awhile. I like to add the remaining sauce on top of each slice after they’ve been plated.
If you make this recipe, I would love for you to let me know how it went in the comments below (and would also really appreciate a star rating!).Print
An almond oat shell with a creamy vanilla filling topped with roasted balsamic strawberries. Vegan and gluten free if you can have oats. Perfect for celebrations!
- 2 cups almond meal
- 3/4 cup oat flour*
- 1/4 cup unrefined coconut oil, melted and at room temperature
- 2 tbsp rice malt syrup (make sure it’s labeled gluten free if needed)
- 1/2 – 1 tsp unsweetened almond milk, if needed
- 1 1/4 cups unsweetened almond milk
- 4 1/2 tbsp cornflour**
- 400ml canned full fat coconut milk
- 1/2 cup rice malt syrup
- 2 1/2 tsp vanilla bean extract (or vanilla extract)
Roasted Balsamic Strawberries
- 500 grams fresh strawberries, hulled and sliced in half
- 1 tbsp rice malt syrup
- 1 tbsp balsamic vinegar
- 1/2 tsp vanilla extract
- fresh mint, optional
- Oil well a 35.5 x 13 cm tart pan with a removable bottom and set aside.
- Mix together almond meal and oat flour into a large bowl. Add coconut oil and rice malt syrup and mix until just combined. The mixture should stick together when pressed but isn’t sticky. Add almond milk, starting with 1/2 tsp if needed.
- Preheat the oven to 180°C (356°F).
- Press the dough evenly into the tart pan (see notes above). Place the tart pan on a baking tray and bake for 12 minutes or until lightly golden. Set aside to cool completely.
- Pour the almond milk into a large pot along with the cornflour and whisk well to ensure there’s no lumps. Whisk in the rest of the ingredients.
- Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. You will notice it will start to thicken first on the bottom, when this happens give it a whisk to make sure it stays smooth (continue to whisk now and then). When the whole mixture starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a thick custard consistency. Mine takes about 8 minutes.
- Pour this into the tart shell. Cover with plastic wrap making sure it’s directly touching the surface of the cream, trying to avoid any air bubbles. Set aside until it has cooled slightly, then refrigerate for 4 hours.
Roasted Balsamic Strawberries
- About an hour before serving the tart, prepare the roasted strawberries. Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.
- Whisk together balsamic vinegar, rice malt syrup and vanilla extract into a large bowl. Mix in the strawberries, making sure they’re well coated.
- Pour this onto the baking tray, spreading the strawberries out. Bake for 15 minutes or until they’re soft but still holding their shape. Give them a mix in the sauce, let them cool down slightly and then refrigerate for 30 minutes. You will notice the sauce thicken up after being cooled.
- When ready to serve, take the plastic wrap off of the tart and carefully remove the tart from the pan. Place the roasted strawberries with minimal sauce on top and garnish with mint if using. Slice the tart and place on plates, followed by the remaining sauce.
*to make the oat flour, blend 3/4 cup rolled oats until it becomes a flour consistency.
**Here in Australia, cornflour is the same as cornstarch. It is for thickening purposes and is white.
I haven’t tried it myself but maple syrup should also work as a replacement for rice malt syrup.
Keywords: strawberry tart, vanilla strawberry tart, vegan vanilla strawberry tart