Hey you 🙂 I am so excited about strawberry season finally being here! I’ve been making lots of “unbaking” and recipe creating using strawberries lately and this raw strawberry lime tart is one of the best. We have lot’s of strawberry farms around Bundaberg, and I am proudly using Tinaberries strawberries in my recipes and products I make for sale. Tinaberries strawberries are the best strawberries I have tried. Very tasty and juicy.
This raw strawberry lime tart is a beautiful combo of zesty lime and and sweet strawberries. You could also use lemons instead of limes if you prefer. I have to say this dessert is pretty damn good! I used walnuts and desiccated coconut in the crust, but I think macadamias in it would taste absolutely gorgeous. You could use your favorite nuts instead of walnuts, it will all work great. I used quite a bit of lime in the filling, you might want to start with smaller amount first and add more, if you prefer more zest!
Makes 3-4 depending on the size
1 cup walnuts
1/2 cup desiccated coconut
1 cup dates
1/2 tsp vanilla powder
zest of 1 lime
3/4 cup cashews
1/4 cup coconut oil
1/2 cup coconut cream
juice of 4 limes (+ additional zest, optional)
1/4 cup maple syrup
Top with fresh strawberries
- Line mini tart pans with plastic wrap (you don’t need to use wrap, but it makes removing the tarts from the pan MUCH easier).
- Place all the crust ingredients into a food processor and blend till well combined and sticky. Press the mixture into the tart pans. You don’t want the crust to be too thin, so it won’t crumble later. Set aside.
- Place all the filling ingredients into a food processor and run until smooth. Taste and adjust sweetness and lime. Pour the mixture into the tart crusts and place in the freezer to set. Once the tarts are set, remove from the freezer and from the tart pans. Top with fresh strawberries. Enjoy!