Chocolate, Strawberry and cardamom tart

When I see strawberries, I can’t help buying them! But we all know the struggle with strawberries.. Sometimes they look and smell amazing but end up having zero taste… in that case, instead of eating them raw, I like to cook them and make a tart.

photo @foodie.yuki

Cooking strawberries is the secret to bring out all the flavor. The addition of cardamom make it even more delicious.

photo @foodie.yuki

I used a 20 cm tin, but you can also use small tartlets tins instead.

Top with your favorite toppings! I used baby meringues, fresh strawberries, rose petals and chocoalte chunks.

Chocolate, strawberry and cardamom tart

Vegan, refined sugar free, soy free, easy
Prep Time30 mins
Cook Time15 mins
Resting time2 hrs
Total Time45 mins
Course: Dessert
Author: Yukiko Tanzi @foodie.yuki

Ingredients

Ingredients for the chocolate base

  • 175 grams almond flour
  • 50 grams oat flour
  • 4 dates, pitted
  • 2 Tbsp coconut oil, melted
  • 1 Tbsp cacao powder
  • 1/4 tsp salt
  • 1/2 tsp cardamom

Ingredients for the strawberry filling

  • 200 grams strawberries (fresh or frozen)
  • 120 grams agave *
  • 1 Tbsp coconut oil
  • 2 Tbsp lemon juice
  • 250 grams full fat coconut milk
  • 1 Tbsp corn starch
  • 1 tsp agar agar

Instructions

Make the base

  • Preheat oven to 170°C degrees.
  • Place the almond flour, oat flour, dates, coconut oil, cardamom and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky.
  • Press the crust mixture firmly into a lightly greased tart pan with removable bottom.  Poke some holes into the bottom of the crust with a fork.
  • Bake for 8-10 minutes until fragrant. Remove and cool completely.

Make the filling

  • If you’re using fresh strawberries: wash them, remove stems and chop them before placing them into a small saucepan.
    If you’re using frozen strawberries, place them directly into the saucepan.
    Add the agave, lemon juice and cardamom.
  • Bring to a brief boil and simmer for some minutes, until the strawberries are soft. 
  • Let cool down completely.
  • Add the strawberry compote to a food processor together with the coconut oil and coconut milk. Blend until completely smooth.
  • Pour the mixture into a small saucepan, add the corn starch and agar agar and whisk to combine.
  • Heat on medium-high and bring to a brief boil. Simmer for 2-3 minutes, stirring continuosly until it starts to thicken.
  • Let the strawberry mixture cool down a little before pouring it over the chocolate base.
  • Let the cake cool down completely , then place it in the refrigerator to set for at least 2 hours.

Notes

*Adapt the quantity of sweetener depending on how sweet your strawberries are.

12 Comments

  1. Dalila Baied

    I have mine in the freezer currently after making it last night.
    Looks and smelled delicious. Mine however did not set with 6+ hours in the fridge.Now I have just transferred to freezer.
    What is the substance that is keeping it together? Because now it is still a very soft mushy thing – the agar agar? I don’t have that so I used a bit more of the corn starch instead.

    Some help? Maybe I can try again with some flax seed?

     
    • yukiko83

      Hi Dalila!
      Yes, agar agar is very important for this recipe. You won’t achieve the same result using corn starch only. Corn starch gives a smooth and creamy texture, but doesn’t keep the filling together. Agar agar is used to give a jelly-like texture and when combined with corn starch you get the creamy yet firm texture of this cake.
      I recommend not to replace agar agar.
      You can use gelatine instead if you’re not vegan.

       
  2. Can I use Xanthan gum instead of agar agar? Thanks

     
    • yukiko83

      Hi Fara,
      You won’t achieve the same texture replacing agar agar with Xanthan gum. They don’t act the same way.

       
  3. Hi, Do you think it would be ok with frozen strawberries in the fillning? We dont have access to fresh atm.
    Thanks /Daniel

     
    • yukiko83

      Hey Daniel!
      Yes, you can use frozen strawberries. (It’s written in the ingredints list).

      Kind regards,

      Yukiko

       
  4. Hello, can i make it with dairy product? 33% cream?
    Thanks

     
    • yukiko83

      Hey there,
      I haven’t tried with cream.

      I can’t guarantee you’ll get the same result.

      Have a nice day
      Yukiko

       
  5. Carolyn

    Do you think I could replace the coconut milk with a nut milk like almond or cashew?

     
    • yukiko83

      Hi Carolyn,

      coconut milk has higher fat content and will give a creamier result.
      You can try with other plant milk but you won’t get the same result.

      Yuki

       
  6. Hey,

    For the making of the filling, it is mentioned that you should add cardemom in the saucepan together with the strawberries, agave and lemon juice. However, the ingredient list only mentions cardemom in the as ingredient in the base. How much cardemom should be added in the filling?

    Regards,
    Esther

     

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