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Poetic Licence Gin Infused Strawberry & Cream Tart

by Charlotte Roberts
on 22nd August 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

As Summer draws to an end, we’re celebrating the remainder of the warm weather with this delicious berries and cream tart. The base layer is a softly baked chocolate crust, topped with a gin infused strawberry chia seed jam, completed with gatherings of sweet cashew and coconut cream! This would be the ideal dessert to whip out at a Summer party of BBQ and will look beautiful in the centre of your table spread.

Poetic Licence Gin Infused Strawberry & Cream Tart

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  • Base
  • 120g buckwheat flour
  • 60g ground almonds
  • 4 tbsp honey
  • 2 tbsp cacao powder
  • 2 tbsp coconut oil
  • Splash of coconut / almond milk
  • Dash of vanilla extract
  • Berry Jam
  • 2 tbsp chia seeds
  • 1-3 tbsp Poetic License Picnic Strawberry Gin
  • 200g fresh strawberries
  • 80g blueberries
  • Vanilla Cream
  • 240g coconut cream
  • 3 tbsp honey
  • 150g cashews
  • Dash vanilla extract
  • Toppings
  • Fresh Berries and Dark Chocolate
Prep Time


  1. Preheat your oven to 180c and lightly grease a large tart/cake tin.

  2. To make the crust, in a food processor, blend together the buckwheat flour, ground almonds, honey, cacao, coconut oil and vanilla extract. Gradually add in a dash of plant based milk until the mixture binds together.

  3. Transfer this into the cake tin and firmly press the mixture into the base, bringing it up at the edges to create a case to hold the tart filling.

  4. Place this into the oven for around 15 minutes to bake.

  5. Meanwhile, for the jam part of the dessert, slice the strawberries and place these into a saucepan with the blueberries and a splash of water. Cook these together oven a medium heat until the berries have melted and start the release their juices.

  6. Once the mixture resembles a berry compote, stir through the honey, chia seeds and gin (you can add 1-3 tbsp of this depending how strong you would like it), Remove the jam from the heat and allow to thicken.

  7. Transfer into a bowl and pop into the fridge to cool.

  8. Once your tart case is cooked, remove this from the oven and carefully transfer onto a wire wrack to cool.

  9. When both the jam and tart are cooling, you can prepare the cream topping. Using your Ninja Blender attachment, blitz together the cashew nuts, coconut cream, honey and vanilla until you’re left with a really smooth, velvety texture.

  10. When the tart case and jam have cooled, spread the jam over the base and carefully smooth out. Top with the cashew cream and garnish with fresh berries and grated chocolate.

Charlotte Roberts

Cooking and being in the kitchen was always something that I loved, after always helping and watching my mum cook as a child. Fitness is a huge part of my life, so making sure that I fuel my body with healthy, nourishing foods goes hand in hand with that. I started to create healthy alternatives to my favourite dishes and loved sharing my photos and recipes on social media just as a hobby. After a while I decided to set up my blog, which was my place to really get creative and write and share whatever I wanted.
Read more posts by Charlotte Roberts