Mother’s Day was quite different for me last year. I was in Holland among the tulip fields. I plan on writing about our trip there, but this year I just wanted a quiet day at home with my babies. Some of my happiest moments are with my little girl in the kitchen. She has such passion at 9 years old. She is dreaming of being a chef, a teacher, an entrepreneur, an actress, and whatever else the days bring to her mind. Her short term dream is to be on the Kids Baking Championship. She says we have 1 year to prep. As much as she bakes, I like getting her to mix it up with some no bake options, like my favorite No Bake Strawberry Lemon Tart.
I haven’t made this No Bake Strawberry Lemon Tart in a long time so I wanted to redo my crust. It was a great opportunity to teach my daughter about unconventional no bake crusts and baked crusts. I made a smaller portion of the crust and baked half of it and refrigerated the other portion of it. We had a family taste test. While both crusts were family approved, the no bake crust won the challenge.
As much as I would love to buy lemon curd, it has dairy and that is something I can’t physically tolerate. I make my own and it’s the perfect topping for this almond and date no bake crust. It’s lower in sugar, and I replace butter with coconut oil. The flavors pair so wonderfully with fresh strawberries. You never know you are missing almost 3 times the sugar!
- Crust:
- 1½ cups superfine almond flour
- 11 pitted dates
- 1 teaspoon pure vanilla extract
- 1 Tablespoon water
- 1 teaspoon coconut oil
- Lemon Curd:
- 3 eggs
- ⅓ cup honey
- 3 Tablespoons of coconut oil
- 4 large lemons, juiced (around ⅔ cup of juice)
- 1 teaspoon pure vanilla extract
- 2 pints fresh strawberries, sliced
- For the crust, place all ingredients in a food processor and thoroughly combine. It will be pasty.
- Press crust into the bottom of a round 9 inch tart pan.
- Refrigerate while you make the curd.
- For the curd, put eggs in the top of double boiler. Water on bottom pan should be hot but not boiling (medium high heat).
- Whisk eggs and add coconut oil.
- Add honey, lemon juice, and vanilla extract.
- Whisk until it thickens around 10 minutes. Eggs should not scramble while cooking.
- Remove from heat and place in a glass jar and set aside to cool.
- Once the curd is cool, remove the crust from the refrigerator and add lemon curd on top.
- Place back in the refrigerator.
- Wash and dry 2 pints of strawberries. (You may only use 1½ pints of strawberries).
- Cut off tops of strawberries and slice, not too thin.
- Place strawberries around the outside of the tart pan, working your way in and layering the strawberries on top of each other.
- Place one single small unsliced berry in the middle of the tart.
Make sure you pin this! It’s definitely worth making over and over again!
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!
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