No bake Strawberry Cream Tart Recipe
This No Bake Strawberries and Cream Tart is a deliciously creamy and refreshing dessert. Made with a crunchy Biscoff cookie or vanilla wafer crust, and a smooth coconut cream filling, this vegan tart is topped with fresh strawberries for a perfect summer treat. It’s easy to prepare and requires no baking, making it a great option for warm days.
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.