When strawberries are in season, make dessert! This easy no-bake tart has an almond crust, a topping of fresh strawberries, and a white chocolate matcha glaze topping. It's gluten-free, grain-free, and can be made paleo if you substitute the sugar for maple syrup, so this crowd-pleaser of a tart is accommodating to several allergies.
No-Bake Strawberry Tart With White Chocolate Matcha Glaze [Vegan, Gluten-Free]
For the Crust:
- 4 cups almond meal
- 2 1/2 tablespoons ground flaxseed, plus 7 tablespoons of water
- 2 generous tablespoons of cacao powder
- 4-6 tablespoons sugar or maple syrup
- 1/2-1 teaspoon salt
- 2 tablespoons olive oil or melted coconut oil
- A little bit extra coconut oil, to prepare the tart pan
For the Filling:
- 1.3 pounds strawberries, or slightly less
For the White Chocolate Matcha Glaze:
- 1.7 ounces raw cacao butter
- 2 1/2 tablespoon maple syrup
- 1/4 teaspoon vanilla powder
- 1/2 cup of water
- 1 tablespoon arrowroot powder
- 1-2 tablespoons matcha green powder
- A pinch of salt
- Combine the ground flax seeds with water in a bowl and set aside.
- Pre-heat the oven to 375°F. Line a 9 1/2-inch round tart pan with non-stick parchment paper and grease the bottom part of the pan with olive oil and grease the sides with coconut oil (olive oil tends to slide down the sides and make the tart edges stick).
- In a separate bowl, combine the almond meal, salt, sugar,cacao powder, and olive oil/melted coconut oil. Mix with a spoon. Then add the flaxseed mixture. The dough should have a nice consistency and not be too wet.
- Using your hands and fingers, spread the dough into the prepared tart pan. There should be a little bit more than you need. Then make fork marks all over the tart crust.
- Bake blind by cutting out another piece of non-stick parchment paper, covering the top/center of the tart and filling it with marbles/dried pulses for about 10 minutes.
- Then remove the pulses and parchment paper and bake the tart for another 10 minutes or until the edges are golden brown.
- Remove the tart from the oven and let it cool for about 10 minutes.
- As the tart crust is cooling, wash and prepare the strawberries by cutting off the tops.
- Make the white chocolate matcha glaze by gently melting the cacao butter in a double boiler set over a low heat. When melted, remove from the heat and combine with the maple syrup, water, vanilla powder, and matcha powder until nicely combined.
- Once the tart crust has cooled down,fill it with strawberries and pour the glaze over everything.