This yummy no-bake tart is one of my absolute favorite things to make during strawberry and rhubarb season. The filling is light and creamy with a cheesecake-like consistency without the use of any cream or dairy. The gluten-free crust provides a delightful texture and is super easy to make. No need for rolling the dough or baking in the oven. The whole thing shouldn’t take more than 30 minutes of your time, which I think is pretty great for such an elaborate-looking dessert!

I made it for my family when they were visiting a couple of months ago, but I was so swamped with work at the time that I totally forgot to share the recipe. Well, gladly you can still find strawberries and rhubarb -at least here in Vancouver you do 😉 – so I hope you get a chance to give this recipe a try! You could also omit the rhubarb and use 3 cups of strawberries or other berries of choice for the filling instead. Enjoy!

Strawberry Rhubarb Cream Tart Recipe

Serves 8

Ingredients

Crust 

  • 2 cups walnuts
  • 1 cup soft dates, pitted
  • ½ teaspoon cinnamon
  • Pinch of unrefined sea salt

Filling

  • 2 cups rhubarb stalks, cut into ½” chunks
  • 2 tablespoons water
  • 1 cup strawberries
  • 3-4 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon cinnamon
  • 1 cup cashews (no need to soak)

Topping

  • ½ cup strawberries, sliced

Directions

  1. FOR THE CRUST: Blend all crust ingredients together in a food processor until it turns into a sticky dough
  2. Press the dough evenly across the bottom and sides of a 9″ pie plate and place in the freezer to firm up until you make the filling
  3. FOR THE FILLING: Add rhubarb chunks and water to a small pan, cover and bring to a gentle boil over medium-high heat. Then reduce heat to low, add maple syrup and let it simmer for about 5 minutes until rhubarbs start to get soft. Stir in a cup of strawberries and continue to simmer for another 5 minutes until soft. Remove from heat and let it cool
  4. Add cashews and strawberry-rhubarb mixture, lemon juice and cinnamon into a high-speed blender and blend until completely smooth
  5. ASSEMBLE: Take the crust out of the freezer, pour filling mixture in and let it firm up and cool in the fridge for about 2 hours
  6. Decorate with sliced strawberries and enjoy!