Vegan Strawberry Tart with Figs and Pistachios Recipe

How to make Vegan Strawberry Tart with Figs and Pistachios


  1. Line a  large (31cm x 20cm), oval-shaped baking dish with baking paper.
  2. Make the crust layer first. Place cashews, walnuts, pistachios and coconut into a dry, shallow frypan and toast until lightly browned (approximately 5 minutes). Add the toasted nuts and coconut to a food processor and pulse a few times until coarsely ground. Add the remaining ingredients and pulse until well combined and sticky when pressed together. If it’s not sticky enough to hold together, add a few more dates.
  3. Spoon the crust mix into the prepared tin, spread evenly onto all the sides and base then press firmly. Place in the fridge.
  4. To make the strawberry layer: rinse the soaked cashews under running water, then drain. Place the drained cashews into a blender. Add strawberries, lemon zest, lemon juice, maple syrup, vanilla and coconut cream then blend until smooth. Slowly add melted coconut oil and blend until incorporated.
  5. Spoon the strawberry mixture onto the crust layer and smooth out the top. Place into a freezer for approximately 2 hours or until set.
  6. Garnish the top. Place the raspberries and stawberries in a half moon shape over the top of the tart. Place fig halves and finish by sprinkling the edge of the tart with chopped pistachios. Sprinkle a little pistachio over the top of the fruit also.
  7. Serve chilled.

Tip: Use different nuts of your choice for the base – macadamias, pecans and hazelnuts will also work well in place of the cashews and/or walnuts.