Strawberry Custard Tart - Au Naturale!

​If you want to say "I love you" in an extra special way, this rich Strawberry Custard Tart will most definitely get the point across. Plus, you'll likely get a big smooch in return!

What can I say?  I'm in love!  I'm still madly, deeply in love with my husband of 20+ years.  He's everything I want and need; a wonderful loving spouse, an outstanding father to our two children, an excellent provider, someone who I laugh with constantly, a man who makes me feel safe, cared for, and most especially, he is supportive, encouraging, and accepts me just the way I am.  Life's never perfect, but his love is perfect for me and I feel adored.  I think that we're a wonderful example of the Sacrament of Holy Matrimony, and I'm very proud of that.  We are very blessed.

So, I presented this masterpiece of a dessert to my hunky hubby as a lovely piece of culinary art.  That being said, I didn't exactly tell him how incredibly easy this recipe is.  What he doesn't know won't hurt him.  ;-)

The tart is also made with nutritious whole-food ingredients.  It's dairy-free, gluten free, and ultra delicious!  I call the filling a custard because it's definitely firmer than a pudding, but not as stiff as a cheesecake.  The pecans in the crust make it extra flavorful and rich. 

​Make the Crust

Mix these ingredients together thoroughly in a bowl. 

• 1 cup pecan meal 
• 1 cup cashew meal or almond flour
• 1/4 cup coconut sugar or Swerve low-glycemic Sweetener
• 1/4 tsp salt
• 1/4 cup melted coconut oil

Press firmly into a 9-inch springform cheesecake pan (or a deep dish pie plate).  
​-Including about 1 inch up the sides.
​
Need a nice cheesecake pan?  Find one HERE on Amazon.

​Make the Strawberry Custard Filling

• Remove the hulls from 1 pound of washed, fresh, organic strawberries. Note: Do NOT use frozen strawberries.  They batter will be too watery and the custard will not "set up".

​I use this handy little tool (in the photo) to the make the job quick & fun.  
Just poke, twist, and pull!  
Order your own: Chef'n Stem Gem Strawberry Huller.


Place the strawberries in your blender & add these ingredients:

• 1 cup cashew butter or macadamia butter (both have a neutral flavor)
• 1/2 cup raw honey
• 1/2 cup melted coconut oil
• 2 Tbsp lemon juice (for a nice, tangy flavor)
• 2 tsp. vanilla extract

As for coconut oil, I use Tropical Traditions' Expeller-Pressed variety.  
It has little to no coconut flavor at all.  It's what I always buy, because I don't want everything tasting like coconut & I know it's top-of-the-line from Tropical Traditions.

​I love working with cashew butter.  It's very mild in flavor, works well in any nut-butter recipe, and is a great thickener in creamy soups.  Cashew butter can be found in most stores, but usually not without added inflammatory oils.  
​(See my guide to choosing fats & oils.)

That's why I use Artisana Brand Cashew Butter.  It's the only one I can find that is just pure organic cashews.  That's all.  Just 1 ingredient.

• Blend the filling on high for a few minutes.  Until nice & smooth.

In the market for a new blender?  I love my Ninja!!

• Pour the custard filling into the crust.
  
• Refrigerate for at least 4 hours.
  

• Remove from cheesecake pan and serve.  Enjoy & impress the ones YOU love!
  
• Store in fridge.
  

​Optional Chocolate Chip Topping

• While still in the pan, allow the tart to sit at room temp for a 1/2 hour for the custard to soften a little.  

• Spread a layer of Enjoy Life Mini Chocolate Chips across the top and press in slightly.

​Enjoy Life Chocolate Chips are dairy-free, soy-free, and nut-free. They're what I use in all of my chocolate recipes. They're awesome!

​The nice thing was, while I made this tart as a gift for my husband, I got to eat it, too.  A win-win!   ;-)

I think sliced strawberries would also make a lovely topping.  Experiment and be creative with it.  I'd love to hear how you decorate your tart!  (That sounds kinda dirty...   it isn't.)  Tee, hee!  ;-)

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