6-Ingredient Keto Vegan Strawberry Cream Tart

For Tart Crust

• 173 grams walnuts (unsalted - 1 ½ cup) *Note 1
• 50 grams cashews (unsalted - ⅓ cup)
• 1 flax egg (2 tablespoons ground flaxseed meal + ¼ cup water)
• 1 tablespoon erythritol
• 2 ½ tablespoons coconut oil (melted)

For Cream Filling

• 152 grams fresh strawberries (cored & cut into halves - 1 cup)
• 8.5 ounces canned coconut cream (without water, room temperature)
• 75 grams cashews (unsalted & soaked for 4-6 hours - ½ cup)
• 108 grams powdered erythritol (½ cup)
• 2 tablespoons coconut oil (melted)
• Fresh strawberries (for garnishing)

For Tart Crust

1. 1

   In a small bowl, mix ground flaxseed meal and water together to make a flax egg. Let sit for about 15 minutes until it becomes gel-like.

2. 2

   In a food processor, blend the walnuts and cashews until they turn into a thick meal. Stop the processor and add the flax egg, erythritol, and coconut oil. Blend again to form a sticky dough. It should be sticky enough to shape into a crust.

3. 3

   Preheat the oven to 180°C (350°F).

4. 4

   Press the dough into a loose-bottom 8-inch tart pan until it fits all corners of the pan. Shape it slightly higher than the edge of the pan.

5. 5

   Prick the crust with a fork to prevent it from puffing up. Bake for 15 to 18 minutes, until golden brown. Let it cool completely before adding the filling.

For Cream Filling

1. 1

   Scoop only the coconut cream from the can. Save the coconut water for a smoothie later.

2. 2

   Drain the soaked cashews and blend them with fresh strawberries in a food processor until the cashews are finely ground. Add the remaining ingredients and blend until smooth. Pour the mixture into the cooled tart crust and refrigerate for 3 to 4 hours to set.

To Serve

1. 1

   Top the set tart with extra coconut cream and fresh strawberries or other fresh fruit. Enjoy!