Strawberry Tart

Name: Strawberry Tart
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 6
Ingredients: 2 (13.5-oz) cans full-fat coconut milk refrigerated overnight, for the coconut cream; 2 1/2 tbsp maple syrup for the coconut cream; 1 tbsp vanilla extract for the coconut cream; 1 tbsp lemon zest for the coconut cream; Pinch sea salt for the coconut cream; 1-2 tbsp lemon juice optional, for the coconut cream; 2 tbsp solid coconut oil plus more for greasing, for the tart; 2 cups plus 2 tbsp almond flour for the tart; Heaping 1/4 tsp sea salt for the tart; 1 tbsp maple syrup for the tart; 1 large egg for the tart; 2 cups coconut whipped cream for the tart; 4 cups strawberries halved, for the tart

An almond flour crust filled with lemony whipped coconut cream and topped with fresh strawberries — looks far more effortful than it is.

DifficultyMediumTotal time42 minServes6

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Overview

Prep30 min

Cook12 min

Total42 min

Servings6

DifficultyMedium

Equipment

9-inch tart pan
Food processor
Mixing bowl
Hand mixer

Method

Scoop the coconut cream

Scoop only the solid coconut cream from the chilled cans.

Whip

Whip until thick and peaks begin forming.

Flavor the cream

Mix in maple syrup, vanilla, lemon zest, and salt.

Adjust the lemon

Add lemon juice only if the cream is thick enough to handle the extra liquid.

Preheat and grease

Preheat the oven to 350°F and grease a 9-inch tart pan.

Start the crust

Pulse almond flour and salt in a food processor.

Form the dough

Add coconut oil, maple syrup, and egg and process until the dough forms a ball.

Press the crust

Press into the tart pan.

Bake

Bake for 10-12 minutes, until lightly golden.

Cool

Cool completely.

Fill

Fill with coconut cream.

Top and serve

Arrange strawberries over the top and serve.

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Tips

NoteChill the coconut milk overnight and don't shake the cans. We need the solid cream separated from the watery part.

NoteAlso, the crust must be completely cool before the coconut cream goes anywhere near it.

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Nutrition

AllergensTree Nuts, Eggs, Coconut

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Storage

RefrigeratorBest the day it's assembled; cover loosely and eat within 2 days, as the crust softens as it sits.

Frequently asked

Can I make it ahead?+

Bake and cool the crust up to a day ahead; fill and top with strawberries just before serving.

Can I make it vegan?+

Yes — use a flax egg in the crust and keep the coconut cream filling as written.

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