My Baked Strawberry and Walnut Tart is so summery I just know you’re going to love it. With a thick and crunchy crust, and plenty of delicious strawberry filling, what’s not to love!?
I know I always talk about the amazing qualities of strawberries in my recipes, but they really are such a great superfood because they’ve got such a variety of health benefits. They’re full of nutrients and antioxidants and they’re super good for healthy eyes and a happy heart!
I’ve used gluten free flour here, so those of us who are gluten free don’t feel left out from amazing desserts. Even if you’re not gluten free, this tart will you feeling totally satisfied without being bloated.
Preheat the oven to 180C.
In food processor blend the oats, flour, walnuts and baking powder together. Add in the coconut oil then place into a bowl. Pour in the honey and vanilla then mix together with a spoon.
Grease a 23cm tin with coconut oil and press the pastry into the tin.
Bake in the oven for 15-20 minutes until bronzed.
To make the filling, zest the orange and place to the side. Juice half the orange pour the juice into a pot and warm with 4 tbsp of honey cook for a few minutes until its reduces. Half the strawberries, leaving a few to the side for decoration. Scrape the coconut cream from the top of the can (leaving the milk for smoothies or a curry). Add the strawberries and coconut cream, and cook for 5 minutes. Stir in the coconut oil and pour the mix onto the baked crust.
Decorate with the rest of the strawberries and the zest. Place in the fridge to set for a few hours.
Once set cut into slices and keep in the fridge, will last for 4-5 days.