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Strawberry-Sunflower Tart With Coconut-Oat Crust

Strawberry-Sunflower Tart With Coconut-Oat Crust


  • 1 pound strawberries, hulled and quartered
  • 1/4 cup maple syrup
  • Nonstick cooking spray
  • 1 cup rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 3 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1 cup unsweetened plain coconut milk yogurt
  • 1 tablespoon roasted and salted sunflower seeds


  1. In a large bowl, toss strawberries with 2 tablespoons maple syrup. Set aside and let stand, stirring occasionally, until ready to use.
  2. Preheat the oven to 375 degrees . Coat an 8-inch tart pan with a removable bottom with cooking spray.
  3. Place oats and coconut in a food processor and pulse until finely ground. Place butter, salt, and remaining 2 tablespoons maple syrup in a small bowl and microwave in 15-second increments until butter melts. Add to oat mixture and pulse until coarse crumbs form.
  4. Press oat and butter mixture into the bottom and up the sides of prepared tart pan. Bake until golden brown and dry, 12 to 15 minutes. Let cool on a wire rack, then remove from tart pan and transfer to a serving plate.
  5. Spread yogurt in the bottom of the crust. Use a slotted spoon to place strawberries on top. Sprinkle with sunflower seeds. Serve immediately with remaining strawberry syrup for drizzling.


  • Choose a thick yogurt like Anita's Creamline Coconut Yogurt so that the tart will hold together when you slice it. Or strain a less dense brand to make it more custard-like: Scoop it into a fine-mesh strainer set over a bowl and refrigerate while you prepare the crust and the strawberries.

Nutrition Information

Per serving: 172 kcal cal., 9 g fat (6.2 g sat. fat), 48 mg sodium, 3 g fiber, 2 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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