No Bake Strawberry Tarts (Dairy-Free | Egg-Free | Vegan)
These No Bake Strawberry Tarts are a deliciously healthy treat – light, fresh, and bursting with summer berry flavour. Featuring a quick homemade chia jam and a nutrient-rich nut and oat crust, they’re the perfect no-fuss snack or dessert for warm days.
Ingredients
Strawberry Chia Jam
- 200 g / 1½ cups fresh or frozen strawberries chopped
- 1½ TBSP maple syrup or sweetener of choice
- ½ TBSP freshly squeezed lemon juice
- 1 TBSP chia seeds
- ½ tsp vanilla extract
No Bake Tart Shells
- 50 g / ½ cup rolled oats use certified gluten free, if needed
- 40 g / ¼ cup raw cashews
- 30 g / ¼ cup walnuts or pecans
- 100 g / ½ cup soft sticky pitted dates (e.g. Medjool)
- 1 tsp maple syrup or other liquid sweetener
- ½ tsp vanilla extract
- pinch of salt
- 22 g / ¼ cup desiccated coconut
Instructions
- Prepare the jam: Gently cook the strawberries, syrup and lemon juice until the berries start to break down. Stir in the chia seeds. Bring to the boil then reduce the heat and simmer for 20 minutes, until the jam has started to thicken. Give it a stir now and then with a wooden spoon and mash the berries to break them down. Remove from the heat and stir in the vanilla extract. Transfer to a glass jar, leave to cool then add a lid and place in the fridge. The jam will thicken up as it chills.
- While the jam is simmering, prepare the tart shells. Loosely line a shallow tart/mince pie tray with cling film (plastic wrap).* Place the oats and nuts in a food processor and blitz into crumbs. Add the dates, maple syrup, vanilla extract and salt and continue processing until the mixture starts to come together. Add the desiccated coconut and whizz for a few more seconds. The mixture should easily stay together when you press it. If it’s still crumbly, keep processing until it sticks together.
- Press the crumbs together to form a dough ball. Place between two pieces of baking paper (or use a large silicone pastry mat folded over) and roll out to a thickness of ½ cm / ⅕ inch. Press out using a 6 cm / 2½ inch pastry cutter and place in the lined tart tray. Repeat until all the dough is used up, re-rolling as needed. Chill in the fridge until the jam is ready. When the jam is completely chilled, spoon it into the tart shells and serve.
- These tarts will keep in the fridge for up to a week.
Notes
*If you don’t have a shallow tart tray, you can shape the tart shells by hand or by moulding them round one end of a rolling pin.
Tried this recipe?Let us know how it was!