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Sarma's Strawberry Tarts

Sarma's Strawberry Tarts
Serves: 12 to 14


For the crust, grind the almonds in a food processor until fine, but stop before they become too oily. (If you keep blending, it will become almond butter.) Transfer the ground nuts to a bowl and add the nectar, coconut oil, and salt.

Line about twelve 3-inch tart pans with plastic wrap, laying each sheet loosely over the tops. Without tucking it under the pan. (If you don’t have a tart pan, a muffin pan will do.) Fill each tart pan with 3 tablespoons of dough, and mold into the pan. Refrigerate for 30 minutes or until firm. Remove the crust from the pan by pulling up the plastic, then peel off plastic.

Combine all the vanilla cream ingredients except the coconut oil in a blender and puree until smooth. Add the coconut oil and lend until fully incorporated. Chill thoroughly for about 1 hour.

To assemble the tarts, fill each crust with 2 tablespoons of the vanilla cream. Top each tart with strawberry slices, overlapping them attractively. Drizzle with agave and refrigerated for 2 hours or until ready to serve.


Tart Crust
4 cups whole raw almonds
¼ cup raw agave nectar
½ cup coconut oil at room temperature or slightly warmer
¼ teaspoon fine Himalayan salt

Vanilla Cream
4 cups fresh coconut meat
½ cup light raw agave nectar
2 tablespoons vanilla extract
Seeds from ½ vanilla bean
½ teaspoon fine Himalayan salt
½ cup coconut oil, warmed until liquid

1 quart strawberries, hulled and sliced (1 large strawberry or 2 small ones for each tart)
¼ cup raw agave nectar

The Raw 50

Recipe Source:

The Raw 50

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