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Better-for-you strawberries and ‘cream’ tart

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.

Serves10
Cook time30 minutes
Prep time15 minutes, + cooling & 4 hours chilling time

Better-for-you strawberry and cream tart. This feel-good strawberry tart is full of thick, creamy yoghurt and topped with delicious in-season strawberries.
To get started, line a large sieve with a clean Chux and place it over a large bowl. Next, add honey and vanilla to the yoghurt in a bowl and mix until well combined. Spoon the yoghurt mixture into the lined sieve.
Pop in the fridge for at least four hours to drain the yoghurt. This will make it extra thick and creamy. For best results, refrigerate overnight. While the yoghurt is draining, make the tart case.
Start by preheating the oven to 180 degrees Celsius, then grease a 20 centimetre round fluted tart tin with a removable base. Place the tin on a baking tray. Next, place the oats, muesli, coconut, pepitas and sunflower seeds in a large bowl and stir to combine.
Add the coconut oil, maple syrup and the honey and stir until well combined. Spoon into the prepared tin and use the back of a spoon to spread and press the mixture evenly over the base and side. Pop in the oven for 25 to 30 minutes or until the base is golden brown. Set aside to cool completely.
Now place the chopped strawberries in a bowl of a blender and blend until smooth. Once the yoghurt is thick and creamy, transfer it to a large bowl and discard the drained liquid. Add half the strawberry puree to the yoghurt and use a spoon to gently marble it through.
Spoon the mixture into the cooled tart case, then drizzle with the remaining strawberry puree. Decorate with strawberries and sprinkle with pistachios to serve.
Prep this recipe a day ahead, then you can easily assemble an irresistible strawberry and cream tart just before serving.

Ingredients

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

Nutritional information

Per serve: Energy: 1324kJ/316 Cals (15%), Protein: 8g (16%, Fat:13g (19%), Sat fat: 7g (29%), Carb: 40g (13%), Sugar: 27g (30%), Fibre: 5g (17%), Sodium: 43mg (2%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
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.
Step 2
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.
Step 3
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.

Better-for-you strawberry tart recipe

There are two big bonuses to this strawberry tart recipe. Not only is it a healthier twist on a classic strawberry tart, but it can be prepared a day ahead and assembled very quickly just prior to serving. This makes it a great option for a family lunch or dinner party.

In a classic fruit tart recipe, a tart tin is lined with a sweet, buttery pastry known as pâte sucrée. This is blind baked in an oven and, once cool, is filled with a crème pâtissière, also known as pastry cream, before being topped with fruit and possibly even some kind of glaze.

This recipe is a healthier twist on this, with strained yoghurt sweetened with honey and pureed strawberries used in place of the pastry cream, and a muesli-inspired base.

Strawberry tarts: recipe tips and tricks

When baking the healthy tart base, if the top edges are starting to burn a little, but the centre needs longer, cover it with a round of baking paper for the remainder of the cooking time. You can drop the oven temperature by 5-10ºC if needed, too.

An extra step worth considering when making this healthy strawberry tart is to strain the fruit puree to remove those tiny seeds. Simply pour the fruit puree into a fine mesh strainer with a bowl underneath to catch the seed-free puree.

Strawberry tarts, with a twist!

If strawberries aren’t in season, consider using a different type of fruit for this healthy tart recipe. Raspberries and blueberries are a good alternative. Or puree some stewed peaches or apricots to swirl through the yoghurt, then top the filled healthy tart with some of the fresh fruit, thinly sliced.

In this healthy strawberry tart recipe, chia seeds, dates and almonds are used in the base, topped with a yoghurt and ricotta mix, strawberries and a sprinkle of mint sugar.

Now get cooking

Take your tart game to the next level with this chocolate and raspberry tart recipe. Master the chocolate pastry and get creative with the filling. Or try this stunner of a dessert – chocolate truffle tart with mascarpone cream. This margarita cheesecake tart takes the flavours of this popular cocktail and packages them up in a tart. Or try this caramel and macadamia ice-cream tart, which uses gingernut biscuits in the base. For a vegan dessert alternative to this yoghurt tart, try Shannon Martinez’s vegan chocolate mousse topped with raspberries.

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