Strawberry and pansy tart recipe

60 minutes


  • 70g of cashew nuts, ground
  • 70g of coconut flour
  • 4 tbsp of flour, oat
  • 2 tbsp of agave syrup
  • 2 tsp lemon juice
  • 3 tbsp of coconut oil

For the custard

  • 140g of cashew nuts, soaked for two hours
  • 125g of coconut, meat (Thai)
  • 125ml of almond milk
  • 100ml of strawberry purée
  • 1 lemon
  • 30ml of agave syrup
  • 1/2 tsp vanilla extract
  • 120ml of coconut oil, melted

For the garnish

  • edible flowers, pansies and violas


Grind the cashew nuts into a fine flour and add these to a large mixing bowl. Add the coconut flour and oat flour and mix together until well combined. Add the agave and lemon juice and stir. Finally add the melted coconut oil. You are aiming for a mixture that has the resemblance of pastry dough
Press the mixture into tart tins lined with cling film and leave to set in the freezer. Add the filling ingredients to a high speed blender and whizz together until it forms a smooth custard like consistency. Pour into the frozen tart tins and return to the freezer to set
When set, remove from the freezer and allow it to come to room temperature for 20 minutes before serving. Top with pansies and violas to serve. This is best eaten within a few hours of removing from the freezer