Cool strawberry pecan tart is a quick and light dessert with a simple ingredient list: a no-bake pecan-date crust filled with lemon-macerated strawberries and topped with whipped coconut cream. Pecans pair beautifully with sweet, tart fruit, and the whole tart comes together without ever turning on the oven. If fresh strawberries aren't in season, use whatever fruit looks best.
A quick & light dessert with a simple ingredient list. Pecans pair beautifully with sweet, tart fruit. If you don’t have access to fresh strawberries, use whatever you have in season.
Pecan Crust
2 c (35°F). raw pecans
5 dried medjool dates
3 T. organic virgin coconut oil
½ t. sea salt
Filling
2 lbs. (907 g) fresh strawberries, sliced
1 lemon, juiced
1 t. raw honey (optional)
Directions:
Make the crust: soak the pecans for 15 minutes in filtered water. Drain the water and place pecans, dates, coconut oil, and sea salt in the bowl of a large food processor. Process until a wet paste forms. Press a thin layer into a 14 x 4.5” (shown above) or a 9” round tart pan. Refrigerate for 30 minutes before filling.
Make the filling: whisk the lemon juice and honey together until honey is dissolved. Add strawberries and toss to coat. Set aside for 15 minutes to let the strawberries macerate.
Fill the chilled pecan crust with the macerated strawberries and serve immediately. Top with Whipped Coconut Cream Topping. Tart can be stored covered and refrigerated but is best enjoyed fresh.
Whipped Coconut Cream Topping
2/3 c (35°F). organic coconut cream
Directions:
Remove coconut cream from a refrigerated can of full-fat coconut milk (unless you’ve purchased 100% coconut cream, see Appendix). Scoop into the bowl of a stand mixer. Place the bowl into the freezer for 5 minutes. Remove and place on stand mixer with whisk attachment. Whisk on high speed until coconut cream stiffens (about 60 seconds) and holds stiff peaks when scooped. Serve immediately.
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Pro Tips
- Soak the pecans 15 minutes before processing — softened nuts blend into a wet paste that presses smoothly into the tart pan instead of crumbling.
- Press the crust in a thin, even layer and chill it the full 30 minutes so it slices cleanly when served.
- Macerate the strawberries 15 minutes in lemon juice and honey — this draws out their juices to create a natural, glossy sauce with no cooking.
- Fill the crust just before serving; the pecan crust stays crisper and the strawberries stay bright when the tart isn't sitting filled for hours.
- Chill your mixing bowl in the freezer 5 minutes before whipping the coconut cream — cold cream whips faster and holds stiffer peaks.
Frequently Asked Questions
How long does this tart keep?
It's best enjoyed fresh. Covered and refrigerated it holds about a day, though the crust softens as it sits against the juicy berries.
Can I use other fruits?
Absolutely — pecans pair beautifully with any sweet, tart fruit. Peaches, raspberries, or a mix of summer berries all work wonderfully in the same lemon-honey maceration.
How do I whip coconut cream properly?
Scoop the thick cream from a chilled can of full-fat coconut milk, chill your bowl 5 minutes, then whip on high for about 60 seconds until it holds stiff peaks. Serve immediately.
Is this tart paleo?
Entirely — pecans, dates, coconut oil, fruit, lemon, and honey. No grains, dairy, or refined sugar anywhere in the recipe.
Recipe Card
Ingredients
Method
- Make the crust: soak the pecans for 15 minutes in filtered water.
- Drain the water and place pecans, dates, coconut oil, and sea salt in the bowl of a large food processor. Process until a wet paste forms. Press a thin layer into a 14 x 4. 5” (shown above) or a 9” round tart pan.
- Refrigerate for 30 minutes before filling. Make the filling: whisk the lemon juice and honey together until honey is dissolved.
- Add strawberries and toss to coat.
- Set aside for 15 minutes to let the strawberries macerate. Fill the chilled pecan crust with the macerated strawberries and serve immediately.
- Top with Whipped Coconut Cream Topping. Tart can be stored covered and refrigerated but is best enjoyed fresh. Whipped Coconut Cream Topping
- 2/3 c. organic coconut cream Remove coconut cream from a refrigerated can of full-fat coconut milk (unless you’ve purchased 100% coconut cream, see Appendix). Scoop into the bowl of a stand mixer.
- Place the bowl into the freezer for 5 minutes.
- Remove and place on stand mixer with whisk attachment.
- Whisk on high speed until coconut cream stiffens (about 60 seconds) and holds stiff peaks when scooped.
- Serve immediately.
