This delicious strawberry cream tart is a perfect eggs-free and soy-free treat! Made with pecans, all purpose flour, butter, cream cheese, whipping cream and strawberries it’s sure to satisfy any sweet tooth.
Special diets: Vegetarian | eggs-free | soy-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 52 mins – easy
🍽 12 servings – 340 kcal per serving
|
Serving
111g |
Fat
24g |
Sat. fat
13g |
Sodium
157mg |
|
Carbs
27g |
Fibers
1g |
Sugars
13g |
Proteins
3g |
INGREDIENTS
- ½ cup pecans
- 1½ cups all-purpose flour
- 2 tbsp granulated sugar
- ¾ cup butter
- 8 oz cream cheese
- ½ cup granulated sugar
- 1 cup whipping cream
- 3 cups strawberries
TOOLS
- 1 knife
- 1 oven
- 1 food processor
- 1 pan
- 1 mixing bowl
- 1 electric mixer
STEPS
Cut hulled strawberries in half.
Put pecans in the food processor and blitz until they’re finely ground. Add all-purpose flour, granulated sugar and 2 tbsp of butter, then blitz again to get a flour mixture.
Put the flour mixture in a pan.
Preheat the oven to 325°F for 12-15 minutes.
Put the pan in the oven and bake for 40 minutes. Take it out and turn off the heat to get a baked crust.
Combine cream cheese and granulated sugar in a mixing bowl with an electric mixer. Add whipping cream and mix again to get a cream mixture.
Spread cream mixture over the baked crust and divide strawberries over it.
It’s ready to be served !
