Strawberries n' Cream Shortbread Tart

Addicted to dates
Apr 12, 2019
2 min read

Updated: Apr 16, 2019

The quickest, easiest tart you will ever make!

So I'm slightly obsessed with no-bake tarts and with good reason too. They are just so simple to make and I love the idea of having a wholesome recipe from scratch without hours of pottering around the kitchen, not to mention stacks (and towers) of dishes to wash afterwards!

If you're looking for a super quick, tasty and easy recipe then look no further! This tart can be whipped up in less than half an hour from scratch, impressive hey? It requires no baking and just ten ingredients or less.

With a no-bake shortbread base, creamy vanilla yoghurt filling and juicy fresh strawberries on top it couldn't be easier to whisk together. Asides from making a healthy dessert, this tart is wholesome enough to be enjoyed for breakfast too.

For those of you who love a bit of froyo, don't worry, you can also eat this tart semi-frozen. Just let it thaw for 10 minutes or so straight from the freezer. And for breakfast on the go, slice it up and freeze in portions which you can grab on your way out the door to work, school or college.

WHY MAKE THIS RECIPE?

Plant-based and Vegan friendly
Quick and easy to make
Egg free
Dairy free
Free from animal derived products
Can be enjoyed chilled/frozen/semi-frozen
Can be made Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

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Strawberry Shortbread Tart

Prep time: 15 minutes

Set time: 15 minutes

Equipment: 9.5” cake tin (with removable base)

INGREDIENTS

BASE

1 cup buckwheat groats

2 cups outflakes (GF if required)

¼ tsp pink Himalayan salt

2 ½ tbsp coconut oil (solid)

5 tbsp maple syrup

1 tbsp maca powder (optional)

TOPPING

8 tbsp soya or coconut yoghurt

½ tsp vanilla powder or vanilla bean paste

2 tbsp maple syrup (optional)

1 cup fresh strawberries (sliced)

Fresh daisies for garnish

INSTRUCTIONS

Add the buckwheat to your food processor and blitz for a couple of minutes until it becomes a fine crumb consistency.
Add the oat flakes, salt and maca powder and continue to blend until you have a floury consistency.
Lastly add the coconut oil and maple syrup and process for a few minutes until the mixture sticks together and forms a dough.
Press the Dough into the bottom cake tin and press it smooth using the underneath of a glass.
Push the dough slightly up the edges of the tin also to form a rim.
Place in the freezer for 15 minutes to set.
Combine the yoghurt, vanilla and maple syrup in a bowl and stir well.
Spread the yoghurt over the top of the base in a thin layer.
Top with sliced fresh strawberries and daisies (optional).
Remove the tart from the tin and enjoy.

This tart can also be eaten straight from the freezer for breakfast or dessert!