Strawberry Kiwi Oat Tart

The Strawberry Kiwi Oat Tart recipe is a refreshing dessert that harmonizes the sweetness of ripe strawberries and tangy kiwi atop a crumbly oat crust. The vanilla yogurt cream brings a perfect balance of taste sensations, while the vibrant layers of fresh fruit add a burst of color and juicy goodness.

Whether enjoyed as a decadent dessert or a delightful brunch treat, this Strawberry Kiwi Oat Tart is sure to captivate your taste buds and leave you craving more.

Ingredients for Strawberry Kiwi Oat Tart

• Strawberries: Ripe, juicy berries bursting with sweetness, they will form a fruit layer.
• Kiwi: Tart and tangy fruit with a hint of sweetness, and vibrant green color.
• Orange Juice: Citrusy and tangy, adding brightness and acidity will be as glaze.
• Lemon Juice: To balance the sweetness with a zesty and refreshing subtle citrusy kick.
• Honey: Natural sweetener providing a rich and nuanced sweetness.
• Flour: Whether almond flour for a nutty flavor or all-purpose flour for a more neutral base.
• Quick-Cooking Oats: Nutty and hearty oats are added to the flour to form a wholesome crust.
• Corn Starch: Acts as a thickening agent; gives glaze a thick and glossy texture.
• Baking Soda: A leavening agent that helps crust rise slightly and achieve a light and airy texture.
• Salt: Just a bit is enough to enhance the taste and balance the sweetness.
• Almond Oil: Adds nutty flavor, a hint of richness, and moistness to the crust.
• Optional: Slivered Almonds: Add a crunchy texture and nutty flavor to the topping.
• Recipe: Vanilla yogurt cream recipe needed to fill the tart with creamy filling.

Strawberry Kiwi Oat Tart Recipe

• 1.5 cups (250g) fresh strawberries, hulled and diced, more if needed
• 1 cup (220g) fresh kiwi, peeled and diced, more if needed
• Filling: Vanilla yogurt cream prepared according to the recipe

For the Crust

• 1/2 cup (42g) almond flour or all-purpose flour (use a 1:1 ratio)                        
• 2/3 cups (60g) whole grain organic quick-cooking oats (not rolled oats)
• 1/4 teaspoon (1.5g) baking soda
• 1/8 teaspoon (0.3g) kosher salt
• 6 tablespoons (90ml) almond oil or butter, melted, more if needed
• Optional: 1-2 teaspoons (5-10ml) raw pure honey or 2-3 tablespoons light brown sugar

For the Glaze

• 1/2 cup (4oz./125ml) freshly squeezed orange juice from 2 Navel oranges
• 2 tablespoons (30ml) freshly squeezed lemon juice from 1 lemon
• 2-3 teaspoons (10-15ml) raw honey or sweetener of your choice, to taste
• 2 teaspoons (3g) cornstarch or 1 teaspoon (1.5g) of arrowroot powder

Recommended Equipment

• Baking Dish: 8×8 inches oven-safe baking dish needed for baking the crust.
• Saucepan: To prepare the tart glaze.
• Whisk to stir the glaze as it cooks.

How to Make Strawberry Kiwi Oat Tart

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch oven-safe baking dish with a little bit of almond oil.

For the Crust: In a large mixing bowl, combine the flour, quick-cooking oats, baking soda, and a pinch of salt. Mix well. Drizzle in the almond oil and mix until you achieve a crumbly texture. Press the oat mixture evenly into the bottom of the prepared baking dish to form the crust. Bake in the preheated oven for 20 minutes, until the crust is golden brown. Then remove the dish to a wire rack and allow the crust to cool completely.

For the Glaze: While the crust is baking, in a medium saucepan, combine the orange juice, honey, and dissolve cornstarch in lemon juice to make a slurry, and add that to the saucepan as well. Heat the mixture over medium heat, stirring constantly, bringing it to a boil, until it thickens slightly and forms a smooth glaze, about 2-3 minutes. Remove from heat and allow it to cool completely.

Filling: While the crust and glaze are cooling, prepare the vanilla yogurt cream recipe and refrigerate it until ready to use.

Fruit Topping: Hull and dice the strawberries, and peel and dice the kiwi about the same size as strawberries. Then gently stir them into the cold glaze.

Assemble the Tart: Spread or pipe the cold vanilla yogurt cream filling over the cold crust. Then spoon the fruit glaze evenly over the cream filling. Optionally, sprinkle with toasted slivered almonds. Cover the dish and refrigerate for at least 6-8 hours before serving.

Serving: For clean slices, use a sharp knife to cut through the chilled tart. Wipe the knife clean between cuts for a neat presentation. This tart tastes the best when served on the day of making.

Recipe Tips for Best Results

• Crust: Ensure the crust mixture has a light, crumbly texture before pressing it into the baking dish.
• Glaze: Stir glaze as it cooks to ensure a thick and smooth consistency.
• Cool crust and glaze completely before adding fruits and assembling the tart.
• Fruits: Dice fruits into uniform sizes for a balanced mix of fruit flavors.
• Refrigerate the tart for at least 6-8 hours before serving; resulting in a flavorful-moistened crust.

Storage & Serving

Make-Ahead: Prepare yogurt cream, tart crust, and glaze in advance. Add diced fruits when ready to assemble the tart.

Storage: Refrigerate any leftover tart covered for up to 2-3 days. Alternatively, portion into small containers for quick and easy grab-and-go desserts.

Serving: For optimal flavor, serve this tart cold. This tart tastes the best when served on the day of making. Optionally, garnish with slivered almonds or mint.

Yields: 6 cups / 840 grams / 8×8-inches tart in total
Servings: 6 servings of ½ cup / 140 grams

Serving Suggestions

• Mother’s Day: A perfect fruity tart choice for a daughter-mother brunch time.
• Treat: Pair slices of tart with a cup of tea or coffee for a delightful afternoon treat.
• Accompany slices of tart with a glass of chilled Rosé or white wine for a sophisticated dessert.
• Garnish with mint leaves or edible flowers for an elegant presentation.
• Add a drizzle of honey or maple syrup over each slice for an extra touch of sweetness.

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