Description
A delicious low carb no-bake strawberry tart that’s gluten-free and perfect for warm days.
Ingredients
Scale
- 6 ounces cream cheese, softened
- 3 tablespoons honey, plus more for drizzling
- 1 sheet puff pastry, thawed
- 18 to 20 strawberries, hulled and thinly sliced crosswise
- 1/4 cup crushed pistachios
- 11/2 teaspoon vanilla extract
Instructions
- Prep the Crust: Start by mixing your favorite gluten-free flour with melted coconut oil and a little sweetener until it is crumbly and holds its shape. It should feel a bit sandy at first, but when you press it together, it will stick. Make sure to press it firmly enough into the pan so that it is compact.
- Chill the Base: Once you have shaped the crust in your tart pan, place it in the fridge for about 20 minutes. This helps it firm up, making it easier to handle later. The crust should feel cool and slightly harder when you take it out, which prevents it from crumbling.
- Prepare the Filling: Blend cream cheese, vanilla extract, and 3 tablespoons honey until smooth and creamy. This smooth mixture is what makes every bite so satisfying. Be careful not to overmix; you want it silky, not runny.
- Spread the Cream: Gently spread your creamy filling over the chilled crust with a spatula, creating an even layer that looks luscious and inviting. Do not rush the spreading process to avoid a mess and help the layers separate properly.
- Add the Strawberries: Slice fresh strawberries and arrange them beautifully on top of the creamy filling. Make sure to pat the strawberries dry before placing them to avoid excess juice making the crust soggy.
- Chill Again: Let the strawberry tart sit in the fridge for at least an hour before serving. This allows everything to set and the flavors to meld together. The tart should feel firm to touch when ready.
- Serve & Enjoy: Carefully slice your tart and serve it chilled. The contrast between the creamy filling and crisp crust with fresh strawberries offers a delightful treat. It is best eaten the same day to preserve the texture.
Notes
- Storage Tips: Place leftover tart pieces in an airtight container, layering parchment to absorb moisture. Refrigerate for up to 2 days.
- Expert Tips: To prevent sogginess, pat strawberries dry before adding them to the tart. Use chilled puff pastry to encourage better rising and avoid overworking the dough. To retain moisture, brush a thin layer of honey over the top just after baking.
- Reheating Instructions: N/A
- Serving Suggestions: Serve with a scoop of vanilla ice cream or top with sweetened whipped cream. Drizzle with additional honey before serving.
- Recipe Variations: For a different crunch, substitute crushed pistachios with crushed almonds. Replace cream cheese with whipped goat cheese for a tangy twist.
- Ingredient Notes: Use fresh, seasonal strawberries for the best flavor. If strawberries are too juicy, blot them dry with paper towels before adding them to the tart.
Nutrition
- Serving Size: 1 slice
- Calories: 263
- Sugar: 8g
- Sodium: 129mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 21mg