Enjoy these super easy strawberry tarts made with ingredients like walnuts, honey, and cream cheese! I made these tarts grain-free, gluten-free, and sugar-free to increase nutritional value and reduce inflammatory ingredients. You’ll love the sweet walnut tart with the slightly tart cream cheese filling, topped with fresh strawberries! Whether you’re making this as a last-minute craving-buster, family gathering, or indulgent weekend dessert, this strawberry tart recipe is guaranteed to be a new favorite!
It’s strawberry picking season here in North Carolina, which means we definitely went and got some strawberries for ourselves! I’ve decided fruit picking can be my new hobby! I love being out in the warm sun, out on the farm, picking (and always eating) the freshest of fresh fruit! There are few things as satisfying as eating a strawberry or blueberry right off the tree, still warm from the sun!
Fruit picking also means fun desserts! I don’t usually use fresh strawberries (or any berries) in my desserts because they are so expensive. In fact, if I do buy fresh berries from the store, I eat them sparingly and only as straight fruit because I want them to last a long time. But with a gallon of strawberries in the fridge after picking, I’m not so stingy about using them and I was feeling very inspired to make a yummy, healthy little tart!
These tarts are crazy easy to make and you’ll just need a handful of ingredients.
Ingredients for Strawberry Tarts:
-Whipped cream (homemade-no sugar added)
-You will also need some small tart pans or ramekins. To keep this dessert more budget-friendly, here’s my tip for tart pans…
If you don’t want to buy metal or ceramic tart pans because you only use them once or twice a year like me, don’t worry! There’s an easy solution. Just buy Keebler’s mini graham cracker crusts in the tins. Then just scoop out the graham cracker crust and replace it with the walnut crust. It’s easy, simple, and cheap! And they’re reusable too, which is great!
I nearly had a meltdown at the store trying to find small tart pans. We went to two stores and we couldn’t find them anywhere…only a large tart pan, not too far off from a regular pie pan. We were about to give in and just spend the money on the larger tart pan when my husband spotted the Keebler’s graham cracker mini pies. Thankfully, we ended up saving a decent amount of money with the small tins and they worked great! I’d call it a win-win!
What Makes These Strawberry Tarts Healthy?
This recipe uses whole, unrefined ingredients to pack in as much nutritional value as possible. With no refined grains or sugar, these tarts are a perfect anti-inflammatory dessert! The most important ingredient in these tarts (besides the strawberries, of course) is the walnuts.
I used walnuts in the crust because they don’t have a super-strong flavor and they’re easy to grind into a crust. Walnuts have long been known for their brain-boosting benefits. I don’t think it’s any coincidence that they’re actually shaped similar to a brain. Walnuts are one of the most powerful anti-inflammatory foods you could eat. They provide healthy fats, fiber, and protein. Some other health benefits of walnuts include:
-High in antioxidants-helps reduce inflammation
-Great source of Omega-3s
-Supports gut health
-May help in reducing some cancers
Strawberries are also very good for you. They are full of phytonutrients, antioxidants, and essential vitamins and minerals. Some specific health benefits include:
-High in antioxidants
-Good source of manganese and potassium
-Great source of vitamin C
-Heart health (helps lower LDL cholesterol and lower blood pressure)
With so many health benefits, it’s really a no-brainer to make these easy little tarts!
How to Make Strawberry Tarts
First, preheat the oven to 350.
Next, blend the walnuts, honey, butter, and salt in a food processor. Gently fill the tart tins with the crust, patting the batter gently to fill the entire tin.
Bake the crust for 8 minutes. The crust will have puffed up a little in the heat, but that’s okay. It’ll come back down as it cools. Remove from the oven and let cool for about 5 minutes. I like to chill them even further by placing them in the fridge for 5-10 minutes.
While the crust is cooking and chilling, make the cream cheese filling by whipping the cream cheese, whipped cream, honey, and vanilla until well combined and fluffy.
Add a large spoonful of the cream cheese filling into the tarts and gently spread so it fills the crust.
Top with sliced strawberries (I’ll be honest, I usually add way more strawberries than what’s shown in the pictures…I create an overflowing mountain of strawberries on my tart!).
- Tart tins (I recommend Keebler's graham cracker mini pie crusts and then just scoop out the crust)
- ½ cup walnuts
- 1 Tbsp cold butter
- 1 Tbsp honey
- pinch of salt
- ¼ cup whipped cream homemade-no added sugar
- ½ cup cream cheese
- 1 Tbsp honey
- ½ tsp vanilla
- strawberries for topping
- Preheat the oven to 350.
- In a food processor, blend the walnuts, butter, honey, and salt together. Line the tart tins with the crust.
- Bake for 8 minutes. Let cool for about 5 minutes and then chill in the fridge for at least 5 minutes.
- Meanwhile, whip the whipped cream, cream cheese, honey, and vanilla until well combined and fluffy.
- When the tarts are cooled, scoop a large spoonful of the cream cheese filling into the crust and gently spread around until the crust is full.
- Top with sliced strawberries.