Strawberry Brownie Tart

Strawberry Brownie Tart | GI 365

Strawberry Brownie Tart | GI 365

Imagine a fudgy brownie crust filled with a light creamy filling, and topped by the first sweet strawberries of Summer. This decadent tart is my official start to the berry season, albeit a little early. As much as I love the citrus fruits and mangoes in the colder months, there is nothing like the first juicy berry after a long winter.

Strawberry Brownie Tart | GI 365

If you needed something to make for Mother’s Day, I think this could be the ticket.

Strawberry Brownie Tart | GI 365

Pure Summer!

Strawberry Brownie Tart | GI 365

Pulse the walnuts and cocoa powder in a food processor until finely ground and the mixture starts to clump.

Strawberry Brownie Tart | GI 365

Sprinkle a little of the walnut crumbs into the bottom of the pan to ‘flour’ it. This step prevents the crust from sticking to the plastic wrap, making it so much easier to serve.

Strawberry Brownie Tart | GI 365

Add the honey and sea salt to the processor and pulse until a dough forms.

Strawberry Brownie Tart | GI 365

Pat the brownie crust into the tart pan and refrigerate while you prepare the rest of the recipe.

Strawberry Brownie Tart | GI 365

Spread the coconut whipped cream into the tart shell and refrigerate until you are ready to serve.

Strawberry Brownie Tart | GI 365

I love the first juicy berries of Summer. To be honest, strawberries aren’t in season here in Montana until July! But, I just cannot resist the first ripe ‘import’ berries. One thing I’m going to miss this year is not having the abundant ripe berries from British Columbia.

Strawberry Brownie Tart | GI 365

Thinly slice the strawberries and place them in a circular pattern, starting with the outside edge and working toward the middle.

Strawberry Brownie Tart | GI 365

The tart looks best if you don’t use the ends of the strawberries to make your circles. The ends distract from the pattern, so I served them alongside. More berries = more better (grammar alert).

Strawberry Brownie Tart | GI 365 Strawberry Brownie Tart | GI 365 Strawberry Brownie Tart | GI 365Strawberry Brownie Tart | GI 365

It’s not as time consuming as you might think to arrange the strawberries, in fact it only took 5 minutes to place them in concentric circles.  I am loving this tart for it’s utmost simplicity. It’s soo.. easy to make the crust that I’m envisioning all kinds of variations to come.

Update: I’ve been noticing that the amount of coconut cream in a can really varies. So, if there isn’t very much cream in your can you can do one of two things:

1. You can whip the entire can of coconut milk for a slightly softer filling.

2. You can use the cream from 2 cans of coconut milk to make enough filling for the tart.

For Vegan, substitute maple syrup for the honey.

5.0 from 3 reviews
Strawberry Brownie Tart
Prep time
Total time
Serves: 8
  • Crust:
  • 3 cups walnuts
  • ½ cups cocoa powder
  • ½ cup honey or Grade A maple syrup
  • ⅛ Teaspoon sea salt
  • Filling:
  • 1 can coconut milk, refrigerated
  • ¼ cup honey, or Grade A maple syrup
  • Topping:
  • 1 pound strawberries, hulled and sliced
  1. Place the walnuts and cocoa powder into a food processor fitted with the chopping blade. Pulse until finely ground and mixture is just starting to clump.
  2. Line a 9" tart pan with plastic wrap and sprinkle 2 Tablespoons of the walnut mixture over the bottom.
  3. Add the honey and sea salt to the walnut mixture and pulse until mixture forms a dough. Pat the dough into the tart pan and place in the refrigerator to cool.
  4. Skim off the coconut cream from the top of the can and place in a mixing bowl with the honey. Beat on high for 10-15 minutes. Spread the filling into the tart shell and refrigerate 8 hours, or overnight.
  5. When ready to serve, arrange the sliced strawberries on top of the tart or serve them alongside.
You may need two cans of coconut milk if there isn't very much cream in the can. Or, you can whip the entire can of coconut milk for a looser filling. For Vegan use maple syrup instead of honey.

This recipe was first posted by GI 365 | Get Inspired Everyday! All content is Copyright Protected - ©2013 - 2016 GI 365. All Rights Reserved.


15 Comments on “Strawberry Brownie Tart”

  1. Rachel

    Saw this on DessertStalker, and was enthralled by the photo and the purity of ingredients! I recently made a strawberry tart and love our different interpretations of a seasonal berry. :-)

  2. Ruta

    What a gorgeous dessert! It’s so simple, but sounds so so so delicious. I can’t wait to give something like this a try!

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  4. ziabaki

    This looks amazing! Nice job on the pictures too. I have to wait another month till we start getting our fresh local strawberries but this will be worth it! Thank you!

  5. Kelly @ Vegan Iowan

    I am (pleasantly) surprised by how few ingredients this uses. Sometimes vegan recipes have so much “stuff” in them you wonder if you’re really better off, but this is pure, simple, natural, blissful goodness. Thank you so much for sharing!

  6. Janna M

    This recipe is awesome! I’ve made it twice now and both times it was devoured very quickly. Even my kids who are not crazy about nuts loved this tart. I allowed them to eat it for breakfast since I figured it was healthy. Thanks.

    1. Kari

      You can make the base a few days in advance, but definitely make the whipped cream and strawberry parts the day you’re serving it. And of my nut-based crusts can be made in advance as long as they’re tightly wrapped so they don’t dry out.

  7. Simone

    Awesome and so easy!! I made this as a vegan tart (with agava syrup) for my husband’s b’day (he is far from even being vegetarian!) and he and his colleagues LOVED it. I do hope they left one piece for me…

    1. Kari

      I love getting feedback when someone’s made a recipe – so glad it was a success! I often make this with raspberries because they’re my husbands’ favorite!

  8. Silvia

    Hi Kari!
    I’ve just made it. It’s so delicious! The only problem is that the coconut cream (i used cream, not milk) stayed too liquid. It could be because I mixed it for a short time (about 7 minutes. It counts that much??) or it’s because of the cream? Thank you for the recipe!

    1. Kari

      I’m not quite sure what happened but it shouldn’t have been liquid even after 7 minutes, although it does get thicker the longer the mixer is on! I’ve found that the 10-15 minutes of mixing called for in the recipe works really well for all types of coconut cream I’ve tried, but the Native Forest brand is definitely the most consistent overall! When you say that you used the cream not the milk, I’m not sure what you mean because there are all sorts of products called coconut cream and the consistency really varies. I’ve found it’s best to scoop off the cream that rises to the top of a can of full fat refrigerated coconut milk and use that for coconut whipped cream. I hope I’ve answered your question but if not be sure to write me back with more details about what you used and we’ll try to get to the bottom of this! :)

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