Looking for a refreshing and easy-to-make dessert? This No-Bake Strawberries and Cream Tart is the perfect combination of creamy coconut custard and fresh strawberries, all nestled in a crunchy cookie crust. The best part? You don’t even need to turn on the oven! It’s an indulgent treat that’s also versatile, whether you use vegan vanilla wafers or traditional Biscoff cookies for the base. Let’s dive into the recipe.
Your Recipe Essentials
For the Crust:
- 1 package of Biscoff cookies (15-20 pieces) or the same amount of vegan vanilla wafers
- 2 tbsp of coconut oil, melted
For the Filling:
- 1 can of full-fat coconut cream
- 3/4 cup of sugar
- Juice from 1 lemon
- 1 tsp pure vanilla extract or fresh vanilla beans
- 4 tbsp of corn starch or arrowroot starch
- 1/4 cup of coconut milk
For Garnishing:
- 1 cup of organic strawberries, sliced for decorating
How It’s Done
1. Prepare the Crust
Start by preparing the crust, which forms the base of this delicious tart. In a food processor, grind the Biscoff cookies or vegan vanilla wafers into fine crumbs. Tip: Pulse the cookies until they resemble sand-like crumbs for an even and firm crust.
Next, add the melted coconut oil to the crumbs and blend again until fully combined. The mixture should be moist and easy to press together.
Transfer the mixture into a 9-inch tart pan (round or rectangular) lined with parchment paper. Press the mixture evenly along the bottom and up the sides of the pan. Make sure to press firmly to ensure the crust holds together once chilled. Place the crust in the freezer while you move on to the filling.
2. Create the Coconut Custard
The filling of this tart is a creamy coconut custard that’s naturally dairy-free. In a medium saucepan, bring the coconut cream to a gentle boil over medium heat, stirring frequently to avoid burning. Pro tip: Use full-fat coconut cream for a rich, thick consistency.
Once boiling, lower the heat and add the sugar, lemon juice, and vanilla extract (or fresh vanilla beans for a more intense flavor). Stir continuously to dissolve the sugar and blend the flavors.
3. Thicken the Custard
To thicken the custard, mix corn starch (or arrowroot starch) with 1/4 cup of coconut milk in a separate bowl until smooth. Make sure there are no lumps before adding this mixture to the saucepan.
Slowly pour the starch mixture into the simmering coconut cream while stirring constantly. Continue cooking over low heat for about 5-8 minutes, or until the custard thickens. Tip: The custard should have a pudding-like consistency — thick enough to hold its shape but not too runny.
4. Assemble the Tart
Remove the saucepan from the heat once the custard is ready. Pour the thickened coconut custard into the chilled crust, using a spatula to distribute it evenly across the surface. Be sure the filling is smooth and well spread.
Place the tart on a flat surface in the fridge and allow it to set for at least 5 hours, or preferably overnight. The longer it chills, the better the texture will be.
5. Add the Strawberries
Once the tart has set, it’s time for the final touch! Slice fresh organic strawberries and arrange them beautifully on top of the tart. Feel free to get creative with your design — you can layer the strawberries in a fan shape, place them in concentric circles, or keep it simple with random slices.
Tips for Success
- Choosing the right crust: If you prefer a vegan option, go for vanilla wafers, but Biscoff cookies offer a unique caramelized flavor that pairs perfectly with the coconut custard.
- Chill time is crucial: Don’t rush the setting process. Allowing the tart to chill for at least 5 hours (or overnight) ensures a firm, creamy texture that holds up when sliced.
- Strawberry styling: Use fresh, organic strawberries for the best flavor and visual appeal. You can also experiment with other fruits like raspberries or blueberries for a different twist.
Serving and Storage
This No-Bake Strawberries and Cream Tart is best served cold. The refreshing combination of coconut and strawberries makes it ideal for warm days or any time you want a light yet indulgent dessert.
Storage:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days. The crust will remain firm, and the filling will stay creamy.
- Freezing: You can also freeze the tart for longer storage, though the fresh strawberries may lose some of their texture upon thawing. For best results, freeze without the fruit topping and add the strawberries before serving.
No bake Strawberry Cream Tart Recipe
Ingredients
Crust
- 1 package Biscoff cookies about 15-20 pieces, or vegan vanilla wafers
- 2 tbsp coconut oil melted
Filling & Topping
- 1 can coconut cream full fat
- ¾ cup sugar
- 1 lemon juiced
- 1 tsp vanilla extract or fresh vanilla beans
- 4 tbsp corn starch or arrowroot starch
- ¼ cup coconut milk
- 1 cup strawberries sliced, for styling
Instructions
- In a food processor, grind the wafers or Biscoff cookies. Add the melted coconut oil and mix well.
- Transfer the crust mixture into a lined 9 inch (24 cm) round tart pan or rectangular pan. Press down firmly around the edges and bottom.
- Put the crust in the freezer while preparing the filling.
- In a medium saucepan, bring the coconut cream to a boil, stirring frequently.
- Add the sugar, lemon juice, and vanilla extract. Continue stirring over low heat.
- In a separate bowl, mix 4 tablespoons of corn or arrowroot starch with 1/4 cup coconut milk, ensuring no lumps.
- Slowly add the starch mixture to the saucepan, stirring constantly to avoid lumps. Cook for 5-8 minutes until the custard thickens.
- Remove the custard from the heat and pour it into the prepared crust. Spread evenly.
- Place the tart in the fridge for at least 5 hours, or overnight, to set.
- Once set, decorate the tart with sliced strawberries. Serve and enjoy!
Notes
- Make sure to stir the coconut cream constantly to prevent it from burning.
- For best results, allow the tart to set overnight.
- Feel free to use any other fresh fruit as a topping.
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