Checking the ingredient list, this crust is already built on almond flour and tapioca starch rather than anything wheat-based, and the pastry cream leans on soaked cashews, coconut milk, and cornstarch — nothing here reads as a problem. That's great news, because this tart is a stunner: a tender, golden crust holds a silky, blended cashew-coconut cream that sets up thick and sliceable, all crowned with glossy strawberries tossed in maple syrup and lemon juice. The texture contrast is the whole point — crisp, nutty crust against that cool, custardy filling and juicy fresh fruit on top. It's the kind of make-ahead dessert that looks like it came from a bakery case, but comes together with a food processor, a saucepan, and a blender. Chilling it fully before slicing is key, so the pastry cream holds a clean edge when you cut in. This one's a genuinely solid pick for a gluten free spread, no asterisks needed.
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Place the raw cashews in a bowl, cover with cold water, and soak for at least 2 hours (or up to overnight). Drain and rinse before using.
Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, tapioca starch, organic cane sugar, and fine salt until combined. Add the melted vegan butter and cold water, then pulse until the mixture clumps together and holds its shape when pressed between your fingers.
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