Simple Strawberry Tart

June 30th, 2015 · Lisa · gluten-free, raw, Recipes, sugar-free, Sweet · Comments

Canada Day falls perfectly in the middle of Ontario’s strawberry season.

Over the past few years I’ve made an annual tradition of visiting a local strawberry farm to stock up on these beautiful, sweet gems of summer. I love strawberries! Love! This year, Sascha and I went to a local farm and picked 24 lbs of truly perfect berries.

We were super picky. We examined lots of almost ripe berries and then passed them by. At the time I thought it would take us all morning to fill our buckets with the best berries, but after an hour those buckets were starting to overflow. And each time I sample a strawberry from the fridge, I’m glad we were discerning. This is the best batch I’ve ever brought home. I hope this is just a spectacular strawberry season and you all get to enjoy the same outstanding flavours.

Since bringing our haul home we froze 6 lbs of sliced berries, made 8 cups of strawberry jam and spent lots of evenings snacking out of a big bowl, while we visit on the couch.

Strawberries are ideal for a celebratory Canada Day treat since their ruby red colour is reminiscent of our big bright, red maple leaf flag. This tart takes less than an hour to pull together, so even if you receive a last minute invite to your neighbour’s BBQ, you’ll have something impressive to offer. And if that doesn’t happen, and you just sleep in and enjoy a slow, quiet holiday, this tart is so full of good stuff you can eat it for breakfast, lunch or dessert.


Makes 1-8 inch tart

Simple Strawberry Tart


  • Coconut oil to grease the pan
  • 1 1/2 cup almonds
  • 3/4 medjool dates + 3 dates, pitted and divided
  • pinch of sea salt
  • 2 1/2 cups strawberries, divided
  • 1 TBSP lemon juice
  • 1/2 tsp vanilla powder
  • 1 TBSP ground, white chia seeds
  • Optional: chocolate chunks or shredded coconut


  1. Lightly grease an 8 inch tart pan with coconut oil.
  2. In a food processor, pulse the almonds into a fine meal. Add 3/4 cup of dates and the sea salt. Continue to pulse until the mixture holds together when pinched firmly between your thumb and fingers.
  3. Press the crust firmly into the prepared tart pan. Place into the freezer to set while you prepare the filling.
  4. Rinse out the food processor and then combine 1 cup of strawberries, 3 dates, the lemon juice, vanilla powder and chia seeds. Blend into a smooth mixture.
  5. Pour the strawberry mixture into the prepared tart crust.
  6. Thinly slice the remaining strawberries and layer evenly on top of the strawberry flavour.
  7. Add chocolate chunks, a drizzle of melted chocolate chunks or shredded coconut as garnish, or serve unadorned.

Happy Canada Day everyone and Happy Independence Day to everyone in the US this weekend.

Tomorrow also marks the beginning of my third trimester. I have a feeling life is about to get really interesting.


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