Better-for-you strawberries and ‘cream’ tart

This feel-good tart is full of fresh flavours and juicy strawberries. It is the perfect treat to satisfy your sweet cravings.



Note: + cooling & 4 hours chilling time



  • 500g Greek-style yoghurt
  • 1/4 cup (60ml) honey
  • 1 tsp vanilla bean paste
  • 150g strawberries, chopped
  • 300g strawberries, extra
  • 1 tbs pistachios, chopped

Muesli tart case

  • 1 1/2 cups (135g) rolled oats
  • 1/2 cup (55g) raw muesli
  • 2 tbs shredded coconut
  • 2 tbs pepitas (pumpkin seeds)
  • 1 tbs sunflower seeds
  • 2 tbs melted coconut oil
  • 2 tbs maple syrup
  • 1 tbs honey



Line a large sieve with muslin or a clean Chux. Place over a large bowl. Combine the yoghurt, honey and vanilla in a bowl. Spoon the yoghurt mixture into lined sieve. Place in the fridge for 4 hours or overnight to drain.


Meanwhile, to make the muesli tart case, preheat oven to 180°C. Grease a 20cm (base measurement) fluted tart tin with removable base. Place on a baking tray. Combine the oats, muesli, coconut, pepitas and sunflower seeds in a large bowl. Add the coconut oil, maple syrup and honey and stir until well combined. Spoon into prepared pan. Use the back of a spoon to spread and press the mixture evenly over the base and side of the pan. Bake for 25-30 mins or until golden brown. Set aside to cool completely.


Place the chopped strawberries in a blender and blend until smooth. Transfer drained yoghurt mixture to a clean bowl, discarding excess liquid. Add half the strawberry mixture and use a spoon to gently marble. Spoon mixture into tart case. Drizzle with remaining strawberry mixture. Top with extra strawberries and pistachio. Serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.