Strawberry basil tart

Strawberry basil tart

By
From
Pana Chocolate, The Recipes
Makes
1 tart
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

Fresh, fruity and with show-stopping good looks, our strawberry basil tart is the perfect combination of sweet and savoury. Dehydrated cherry tomatoes add a burst of sweetness with a savoury edge, while seasonal, juicy strawberries provide colour, sweetness and plenty of zing. Topped with fragrant fresh basil, this tart is perfect for long summer nights.

Ingredients

Quantity Ingredient
1 quantity see method for ingredients
fresh strawberries, hulled and sliced, to serve
baby basil leaves, to garnish
dehydrated cherry tomatoes, to garnish

Nut-free tart shell

Quantity Ingredient
140g desiccated coconut
7 medjool dates, pitted
50g flax meal
pinch himalayan pink salt

Basil cheesecake filling

Quantity Ingredient
115g cashews, soaked
45ml cashew milk
75ml rice malt syrup
1 lemon, juiced
65ml coconut oil
8 large fresh basil leaves

Equipment

Quantity Ingredient
high-speed blender
bain-marie
food processor
12 × 28 cm tin
piping bag

Method

  1. Line the tin with baking paper.
  2. To make the tart shell, blitz all the ingredients in a food processor until the mixture comes together.
  3. Press the mixture evenly into the tin to compact it (you will notice the oils releasing through the mixture – this is a great thing!).
  4. Refrigerate the shell for 15 minutes so it can firm up a little before being removed from the tin.
  5. To make the basil cheesecake filling, blitz all the ingredients except the coconut oil and basil leaves in a high-speed blender until smooth.
  6. Warm the coconut oil over a bain-marie.
  7. Add the coconut oil to the nut mix, along with the basil leaves, and blend until super smooth.
  8. Pour the filling into the tart shell and set in the fridge for 1 hour.
  9. Assembly:

    Arrange cut fresh strawberries on top of the tart, then sprinkle some baby basil leaves over the top, as well as some dehydrated cherry tomatoes. Pipe small amounts of the strawberry syrup between some of the strawberries and then serve.

Note

  • The strawberry syrup recipe makes more than enough for this recipe. Use the remainder in smoothies, chocolate fillings, on top of ice cream or however you please. Keeps well in the fridge in an airtight container or in the freezer.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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