Strawberry and Coconut Mousse Tart


Delectably light coconut cream and QLD strawberry filling paired with an oat and almond meal tart crust. A strawberry tart that’s practically good enough for breakfast!



  • 50g rolled oats

  • 75g almond meal

  • 90g rice flour

  • 15g tapioca (arrowroot) flour

  • 50g raw sugar

  • ¼ teaspoon salt

  • 90g cold butter, plus extra for greasing (you can also use an oil spray)

  • 2 teaspoons vanilla extract


  • 2 (250g) punnets QLD strawberries

  • 3 teaspoons gelatin

  • ¼ cup hot water

  • 1 (400ml) can coconut cream

  • Edible flowers for garnish


1. Preheat oven to 180°C with the baking rack on the middle shelf. Line the base of a loose-bottom tart tin with baking paper. Grease sides of the tin well with extra butter.

2. Place oats in a food processor and process until a fine meal forms. Add remaining flours, sugar and salt and mix well. Cube butter finely. Add to the food processor along with the vanilla and pulse for 30 seconds for the mixture to come together in a moist dough.

3. Place half of the crust mixture into the tin and press evenly around the edges of the tin. Try to keep the edges even and square if you can to allow even baking. Place remaining dough into the base and flatten, joining it to the edges. Pierce base with a fork and bake until golden all over, about 20-25 minutes. Remove from oven and set on a wire rack. Whilst still hot, use the back of a soup spoon to compress the pastry back down into the tin and the edges. This will keep the pastry together when cool. Set aside to cool.

4. Meanwhile, hull 1 punnet of strawberries. Place gelatin in a small ramekin and add hot water. Mix well to a soft spongy consistency. Place coconut cream and gelatin in a blender and process for 30 seconds to help distribute it around the filling. Add hulled strawberries and blend for a further 30 seconds on high, or until the filling is smooth. Pour the filling into the tart (it can be warm to the tough but not hot). Place in the fridge for a few hours or overnight to set.

5. To serve, gently remove the tart from the tin. Chop half a punnet of strawberries into a fine dice and arrange around the tart. Garnish with edible flowers.

The tart, or any leftovers, will keep in the fridge for up to 2 days.    



Martyna is a published food writer, food stylist, photographer and content creator who loves fresh produce; creating simple recipes for delicious meal times and snacks. Over the last 10 years, she has created mouth-watering content for food magazines, cookbook publishers, retailers, health and wellness websites and various food brands. She shares many of her creations, adaptable for various dietary needs, on her Instagram and on the blog, Wholesome Cook.