Plant-based Strawberry yoghurt tart



1 1/4 cups oat flour

1/2 cup all purpose or gf flour

2 tbsp. coconut nectar

4 tbsp. coconut oil

1/2 tsp vanilla bean extract

pinch of salt

Strawberry yoghurt filling

1 cup fresh strawberries

1 cup dairy free yoghurt, room temperature ( I used unsweetened home - made soy yoghurt)

3/4 cup full fat coconut milk

2 tbsp. freshly squeezed lemon juice

1/4 cup pure maple syrup

2 tsp agar agar powder

1/2 tsp vanilla bean powder


Preheat oven to 350F/180C . Grease a rectangle tart tin (13.5"inch). Set aside

In a food processor, add crust ingredients and pulse to combined (if mixture doesn't come together, add a tablespoon coconut oil). You should get a moist mixture that can be easily moulded. Bake for 15 mins. Transfer to a wire rack and let it cool.


Add strawberries in a blender. Blend into a puree. Add lemon juice, blend it again. Strain juice through a mesh sieve.

In a saucepan, bring coconut milk to a boil. Add agar-agar and stirring constantly until agar completely dissolve. Then lower the heat and add in strawberry mixture, maple syrup. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Whisk in yoghurt and vanilla. Pour mixture into the tart. Chill in fridge for at least 4 hours to set.

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