Strawberry Tart with Chocolate Filling

Karen Kelly

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Makes 8 servings

⅔ cup gluten-free oat flour

⅓ cup almond flour

¼ cup quick-cooking rolled oats

5 Tablespoons melted butter or coconut oil

2 Tablespoons sugar

1 Tablespoon cocoa powder

2 Tablespoons almond milk or espresso cold brew

2 8-ounce packages cream cheese, at room temperature

½ cup sugar

1 Tablespoon vanilla extract

1 Tablespoon cocoa powder

¼ teaspoon salt

½ cup sliced strawberries for topping

Experience the fresh flavors of spring with this Strawberry Tart from Karen Kelly of Seasonal Cravings. Eating in-season produce not only benefits your taste buds but is also better for your health, the environment, and your wallet.


1. Preheat the oven to 325ºF. Spray a tart pan with cooking spray and set aside.

2. In a food processor, add all crust ingredients and pulse a few times until it begins to come together. Add more or less almond milk as needed.

3. Press the crust into a tart pan making sure to push it up onto the sides. Bake for 15 minutes or until lightly browned. Remove from oven and let cool.

4. Using a hand mixer, blend the cream cheese, sugar, cocoa powder, vanilla, and salt. Blend for a few minutes until mixed well.

5. After the crust is cool, fill it with the cream cheese mixture. Smooth out the top with an offset spatula.

6. Top with sliced strawberries. Store in the refrigerator.

Per Serving:

Calories: 257

Carbohydrates: 21 g

Fat: 28.9 g

Protein: 5.5 g

Fiber: 1.1 g

Active Time: 30 minutes

Total Time: 45 minutes

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