Grain Free Strawberry Tart (Vegan and Gluten Free)

Grain Free Strawberry Tart.  I am a big fan of fruit tarts and strawberry tarts are my favorite.  In fact, strawberry fruit tarts might be my most favorite dessert, especially in the summer.

So I had to make this grain free and vegan strawberry tart!  I already made a Grain Free Blueberry Tart that is on the blog.  It came out amazing, but I think I perfected the custard base this time around with the strawberry tart.

It really tasted like the fruit tarts from Whole Foods except my tart recipe is dairy free!  This week, Whole Foods was selling organic strawberries 3 for $10, so I picked up some.


grain free strawberry tart


I initially was going to create a strawberry shortcake, but the shortcakes didn’t turn out right, so I turned it into a tart instead.  What a blessing because this may be the most delicious thing I ever made!

I had to resort to serious willpower not to inhale half of it.  Another great thing about this is it’s raw, vegan, gluten free, grain free and dairy free.  So almost anyone can enjoy it.

Looking for more strawberry recipes?

Grain Free Strawberry Tart

Grain Free Strawberry Tart

Prep Time 30 min Cook Time 60 min Serves 8-12 slices     adjust servings


    For the crust

    For the strawberry topping

    For the custard


      For the strawberry topping

      1. In a large bowl , add the strawberries, sugar and lemon zest. Place in the fridge for about 3 hours.

      For the tart

      1. In the food processor , combine the almonds, salt and flax seed into a course powder.
      2. Add in the dates and the water and pulse until a dough starts to form.
      3. Once the dough is formed, gently form it into a greased tart pan . Wet hands work best for this.
      4. Once the crust is laid out in the tart pan , place in the fridge for 20 minutes to firm up.

      For the custard

      1. While the crust is firming up, make your cashew cream.
      2. Drain the cashews that have been soaking overnight and add them to a blender with the coconut butter, maple syrup and milk.
      3. Blend until a thick custard-like cream forms.
      4. Remove it from the blender and spread it out over the crust.
      5. With a slotted spoon , spoon the strawberry mixture on top of the custard leaving only the liquid left over in the bowl .


      Recipe Notes

      Save the left over liquid and use as a syrup for pancakes or waffles ! This should keep in the fridge for about a week. Ours didn’t even last that long!

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      34 thoughts to “Grain Free Strawberry Tart (Vegan and Gluten Free)”

        1. Thank you! I got them on Thursday, so maybe you will get lucky. They have had great prices on berries lately!
      1. How do you think this tart shell would do if baked a little? I made a tart similar to this one once and I felt like I wanted the crust to be a little less gooey. I guess it would be a thinner version of your cliff bars! I'll have to try this recipe this weekend! I made your chia seed pudding this morning...yummy! Love your blog!
        1. Thank you! It would be great baked. In fact, I have a similar recipe on my blog where I baked the tart. You can use this crust recipe if you like.
      2. I made this today.... it was delicious!!!!!( and it is beautiful to look at) Thank you for the great recipes!
      3. Do you have to soak the cashews overnight? I plan on making this for a dinner party tomorrow night, but don't have any cashews on hand right now to soak tonight. hmmm...
      4. Don't forget to pit the dates like I did...I've eaten dates before, but in the past I've bought the kind that are already pitted. This was my first time making anything from your website and I had trouble getting the tart dough to mix, but I feel that was due to my food processor being too small. The cream looked amazing, but wasn't as sweet as I thought it would be with the maple syrup. It definitely tasted healthy, but wasn't my favorite. I'm looking forward to trying the key lime tarts next!
        1. Yes, I buy the dates with the pits in them as well. It isn't super sweet because I wanted to keep it healthy. When you try the key lime tarts, you can taste the mixture before pouring it into the crust and add a bit more sweetener if you like. I hope you enjoy my other recipes. :)
      5. I made this tart and the thick and fudge brownies for a bunch of friends and all of our tons of kids this weekend and they were a huge hit! Thank you so much for helping me to learn how to still enjoy my love of baking, without feeling guilty for filling everyone with a bunch of junk!
        1. I'm not sure. The cashews are super soft and that is why I use them. Can you eat coconut? I think canned coconut that has been whipped into a cream could work well in this.
      6. Thank you for this great recipe. I made this today, and based on some of the comments, I baked the crust like in your blueberry tart recipe. Then I made the cashew cream as you suggested, but I also added 1 T of coconut sugar and 1 t of ground vanilla bean. I served it for dessert today and everyone loved it!!! Thank you for this wonderful blog. I love it!!
      7. My bday is this week and I've been thinking about what to do for a cake since I've given up processed food and I think I have my answer now! I'll be making this instead of a cake.
      8. This tart blew my mind! Made it yesterday. It makes me not miss dairy at all. The cashew cream filling and the crust are phenomenal together. You are amazing Melissa!

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