This Strawberry Almond Cream Tart is perfect for celebrating a special occasion or for Mother’s Day. Elegant and beautiful, guests will be impressed without knowing how easy this was to make.
Today’s a very special day~ we’re celebrating my friend, Georgia’s, soon to arrive baby girl! For those of you who don’t know Georgia, she’s the writer/photographer of The Comfort of Cooking, where you’ll find no-fuss, family-friendly comfort food recipes.
This is such an exciting time in a woman’s life, so I am thrilled for Georgia and the new life that lies ahead of her…so many special milestones to share together, lots of memories to embrace, and the amazing opportunity to teach and mold a new little one into a precious human being.
I could think of no better way to celebrate than making this Strawberry Almond Cream Tart for Georgia’s baby shower today. I originally spotted a similar tart on Cooking Light as I was thinking about what to make for this special occasion.
I swapped out the graham cracker crust for a gluten-free crust made with almond flour and coconut flour, bulked up the filling with some vanilla yogurt, and left off the strawberry glaze so the fresh berries could shine through.
I’ve never been a pie maker so I opted for this no-fuss tart where the crust is simply pressed into the a tart pan. Toasted sliced almonds decorate the edges so there’s not need to make sure the edges are primped and pretty (another reason I can’t make pies). I placed a border of fresh raspberries and halved strawberries on top of this lightened up “cheesecake” filling made with low-fat cream cheese and vanilla yogurt. I took some step-by-step photos with my phone to show how I arranged the strawberries – it’s easy.
I tested this tart out on my boys and they loved it, so I hope Georgia does too!
Congratulations Georgia and I can’t wait to see your little darling!
Be sure to check out all the tasty treats that everyone made for Georgia’s Virtual Baby Shower!
- Strawberry Cheesecake Mousse from Texanerin Baking
- Chocolate Covered Strawberry Petit Fours from Chocolate & Carrots
- Strawberry Lemonade Cupcakes from Grandbaby Cakes
- Beet Pesto Pasta from Little Kitchie
- Mini Lemon-Rhubarb Bundt Cakes from Girl Versus Dough
- Lightened Up No Bake Strawberry Cheesecake Parfaits from Steph’s Bite by Bite
- Strawberry Swirl Sour Cream Bars from Crunchy Creamy Sweet
- Lemon Raspberry Poppy Seed Cookie Cups from Cookie Monster Cooking
- Rhubarb Cream Cheese Hand Pies from Eats Well With Others
- Kale Salad with Strawberries, Goat cheese, and Strawberry Vinaigrette from The Roasted Root
- Roasted Asparagus and Goat Cheese Frittata from The Lemon Bowl
- Roasted Strawberry Greek Yogurt Cheesecake from Baker by Nature
- Strawberry Lemonade Frosted Sugar Cookie Bars from A Kitchen Addiction
- Strawberry Lemonade Bars from Culinary Couture
- White Velvet Layer Cake with Strawberry-Raspberry Mascarpone Buttercream from Wicked Good Kitchen
- Lemon Cupcakes with Lemon Glaze from The Messy Baker
Strawberry Almond Cream Tart
Almond Coconut Tart Crust
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 2 tablespoons raw coconut sugar
- 4 tablespoons coconut oil melted
- 1 tablespoon water as needed
Almond Cream Filling
- 1 8- ounce container low-fat organic cream cheese
- 1 8- ounce container low-fat organic vanilla yogurt
- 3 tablespoons raw honey
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 4 cups fresh strawberries trimmed, halved
- 1 pint fresh raspberries
- 4 tablespoons toasted almond slices
Almond Coconut Tart Crust
Preheat oven to 350 degrees.
In a large bowl, mix together all ingredients until mixture just holds together when you pinch it with your fingers.
Spoon into a tart pan (mine was 9 3/4" in diameter). Use your fingers to press the dough to cover the bottoms and sides of the pan. I went with the rustic look and didn't worry about the edges being uniform.
Bake for 10-15 minutes until crust is light brown. Do not over bake or the crust will turn bitter. Cool.
Almond Cream Filling
Beat together cream cheese, yogurt, honey, vanilla and almond extract until smooth.
Spread in cooled tart crust.
Place a row of raspberries around perimeter of tart. Arrange strawberry halves on tart as desired. Place a few more raspberries in the center of the tart. Sprinkle toasted almond slices around perimeter of tart.
Chill until ready to serve.
Erin @ Texanerin Baking says
Oh my. What a gorgeous tart! I love the grain-free crust. I’m definitely not a regular crust person, either, so I definitely appreciate how easy this one is. 🙂
And isn’t cream cheese and Greek yogurt mixed together the best ever?! I could eat that all day!
Thanks so much for participating. I hope Georgia gets up soon! 😀
Thanks Erin – and thank you for helping to organize this fun celebration for Georgia! I had fun making this strawberry tart for today!
Strawberries and almonds go so well together and I love all the flavors in this tart! I’ll chock this up to being healthy and go for an extra hefty slice! Nice to meet you through this lovely baby shower for our lovely friend, Georgia!
Great to meet you too Julia! What a fun way to celebrate Georgia’s baby girl!
EA-The Spicy RD says
Absolutely gorgeous tart Jeanette! And, I think we are simpatico when it comes to pie crust making skills-I would be making the “pressed” version as well. That, or buying a pre-made crust 🙂 Definitely making!!!
Thanks EA – making a beautiful pie crust has always been one of my dreams, but I just don’t have the patience ;).
Shashi @runninsrilankan says
This is indeed a gorgeous tart! Love the filling and easy crust – truly spectacular!!!
Thanks Shashi – this is a really easy crust – if I can do it anyone can.
Christine from Cook the Story says
This tart is beautiful!
Thanks Christine – I had fun making this!
Jessica @ A Kitchen Addiction says
Beautiful! Love how easy it is to make!
Thanks Jessica! Yes, this is very easy to make.
Marie @ Little Kitchie says
This is just stunning!!!
Thanks Marie – bright red strawberries make this naturally beautiful.
Jocelyn (Grandbaby Cakes) says
Beautiful tart! I think I am seriously in love!
Georgia @ The Comfort of Cooking says
Thank you so much for sharing this beautiful strawberry tart for my virtual shower, Jeanette! ♥ I’m so surprised and overwhelmed with love today! What an incredibly sweet gesture. So happy you were a part of it! I can’t wait to bake this gorgeous tart for spring!
Congratulations Georgia! So glad I was able to be part of this celebration. Can’t wait to see your baby girl! Best wishes for a smooth and easy delivery!
Angie@Angie's Recipes says
So beautiful! Perfect for the baby shower or a garden party!
Thanks Angie – I agree, this would be great for a party!
Meriem @ Culinary Couture says
What a beautiful tart for such a joyous occasion!
Anna @ Crunchy Creamy Sweet says
Beautiful tart, Jeanette! I wish I could have a slice of it right now!
Bianca @ Confessions of a Chocoholic says
This looks beautiful! I like the idea of combining cream cheese and yogurt for the filling. I can imagine how delicious this must taste!
Beth @ Tasty Yummies says
Yum, this is soo beautiful, Jeanette. Such a perfect seasonal recipe.
WOW!! This looks so pretty!! And that cream sounds heavenly!
Amy | Club Narwhal says
Jeannette, what a gorgeous tart–and I love the gluten free swaps. Coconut gets me every time 🙂 I’ve never baked with coconut flour before but I just bought some and know what recipe I’m going to try first!
This tart is gorgeous Jeanette! I love the way you arranged the berries and really like the sound of the almond/coconut crust. This is perfect for a baby girl shower or any summer party 🙂
Thanks Kelly! I’m really not much of a baker or dessert maker, but I had a lot of fun making this easy tart for Georgia’s baby shower!
Love looking at your website, everything always looks so yummy! Yes, I do have a problem. Many of us who are Celiac are also lactose intolerent. In fact I think that most of us are! So, why do you use dairy in many of your recipes, or at least offer a substitute. I don’t like using chemicals so won’t use immitations. BUT I do want to make this pie. I have made the strawberry glace’ pie, years ago. The almond crust looks even better than dough! But the dairy … oh, what to do?
Fredda, there are dairy-free cream cheese and yogurt products available that you might seek out. As an alternative, you can try making cashew cream (soak raw cashews in water and then blend to a thick puree) in place of the cream cheese.
Can you give me directions on the cashew cream? How much for one pie? Also, do you have favorites for the dairy substitutes (no chemicals, please)? Our anniversary is coming and strawbery pie’s my H’s favorite. Thanks, Jeanette for your attention.
Cashew cream is basically soaked cashews that are pureed with water, and a little acid (lemon juice or vinegar). You can sweeten it with your favorite sweetener. The thickness can be adjusted by using more or less water. Start off with less water and add a little more if you need. Here are two recipes, one for a thicker cream cheese consistency and the other for a thinner consistency. You would probably want something in between these two. http://www.healthfulpursuit.com/2012/12/how-to-make-soy-free-vegan-cream-cheese/
WOW! Looks like everyone loves this recipe, I’m so happy that I asked for it! I plan to make it often and use it various ways. What a good find, thank you sooo much, Jeanette! Once again I will enjoy cooking ….