Vanilla Cream Tart with Roasted Balsamic Strawberries

An almond oat shell with a creamy vanilla filling topped with roasted balsamic strawberries. Vegan and gluten free if you can have oats. Perfect for celebrations!


Tart Shell

  • 2 cups almond meal
  • 3/4 cup oat flour*
  • 1/4 cup unrefined coconut oil, melted and at room temperature
  • 2 tbsp rice malt syrup
  • 1/2 – 1 tsp unsweetened almond milk, if needed

Vanilla Cream

  • 1 1/4 cups unsweetened almond milk
  • 4 1/2 tbsp cornflour**
  • 400ml canned full fat coconut milk
  • 1/2 cup rice malt syrup
  • 2 1/2 tsp vanilla bean extract (or vanilla extract)

Roasted Balsamic Strawberries

  • 500 grams fresh strawberries, hulled and sliced in half
  • 1 tbsp rice malt syrup
  • 1 tbsp balsamic vinegar
  • 1/2 tsp vanilla extract

To Serve:

  • fresh mint, optional


  1. Oil well a 35.5 x 13 cm tart pan with a removable bottom and set aside.
  2. Mix together almond meal and oat flour into a large bowl. Add coconut oil and rice malt syrup and mix until just combined. The mixture should stick together when pressed but isn’t sticky. Add almond milk, starting with 1/2 tsp if needed.
  3. Get full recipe==>>