Strawberry Coconut Cream Tart Recipe




I hope you all had an important weekend! It felt like summer time round right here and it was wonderful. We went for an extended breezy stroll to the farmers market, sat out on patios and drank wine, then sat out on (extra) patios and ate dinner. It felt completely unimaginable to bask within the solar and really feel the nice and cozy contemporary air, particularly as a result of it was snowing right here just some weeks in the past.

To rejoice all of those summery emotions, I made this strawberry tart from the Candy Laurel cookbook by Laurel Gallucci & Claire Thomas – you may know Claire from her weblog & YouTube channel The Kitchy Kitchen. This tart is so gentle and scrumptious, I do know it’ll be on repeat all summer time lengthy.


Strawberry Coconut Cream Tart

What I like about this recipe is that, assuming you get 2 good cans of coconut milk (which I did – see notes beneath), that is SO darn easy to make. It’s paleo, grain-free, and dairy-free, however there aren’t any sophisticated components, simply easy, healthful ones.

The crust is a mixture of almond flour, salt, coconut oil, maple syrup, and an egg. It comes collectively fantastically and is to press out into the tart pan.


Strawberry Coconut Cream Tart

One factor that I like on this e-book is that their coconut cream recipe comes with many taste variations, one among which is lemon and lavender. I skipped the lavender, however I added lemon zest (and a little bit of lemon juice) to my coconut cream as a result of I like lemons and strawberries collectively!


Strawberry Coconut Cream Tart

I do know so lots of you’ll completely love this e-book – there are SO many wonderful allergen-free recipes (many are vegan as nicely). There are truffles, cookies, bars, pies, muffins, fast breads, pop tarts… every recipe is extra decadent than the subsequent, but all of them have brief components and easy directions. A terrific reward for Mom’s Day!

Strawberry Coconut Cream Tart

 

  • 2 (13.5-ounce) cans full-fat coconut milk, refrigerated in a single day
  • 2½ tablespoons maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon zest
  • pinch of sea salt
  • 1-2 tablespoons lemon juice, non-obligatory, relying on thickness of your cream
  • 2 tablespoons coconut oil, strong, plus extra for greasing the pan
  • 2 cups plus 2 tablespoons almond flour
  • heaping ¼ teaspoon sea salt
  • 1 tablespoon maple syrup
  • 1 massive egg
  • 2 cups coconut whipped cream (recipe above)
  • four cups strawberries, halved
  1. Make the coconut cream. Take away the strong coconut cream that has risen to the highest of the can, and spoon it right into a stand mixer fitted with the whisk attachment. Beat the coconut cream on excessive velocity till it begins to thicken and and peaks kind. Do not over-mix or your cream will soften an excessive amount of. Add the maple syrup, vanilla, lemon zest, and salt, and blend till mixed. In case your coconut cream may be very thick, add 1 to 2 tablespoons lemon juice, if desired. In case your cream is not thick sufficient for the extra liquid, skip the lemon juice.
  2. Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
  3. In a meals processor, pulse the flour and salt till mixed. Add the coconut oil, maple syrup, and egg and mix till the combination types a ball. Frivolously press the dough into the tart pan and bake for 10 to 12 minutes, till gentle golden brown.
  4. Take away the crust from the oven and permit to chill utterly. Fill the crust with the whipped coconut cream and prime with strawberries. Slice and serve. That is greatest the identical day it’s made, however the crust will be made as much as every week forward of time and saved, nicely wrapped, within the fridge.
*Just be sure you chill your coconut milk cans in a single day or longer (with out shaking them or shifting them) in order that the thick coconut cream utterly separates from the watery coconut liquid. If the liquid mixes with the coconut cream, your ultimate cream can be watery and won’t whip nicely.

I’ve discovered that coconut milk cans will not be all the time constant – generally you get a dud can the place the cream will not separate from the water. I often purchase an additional can simply in case. For this recipe, I used Entire Meals’ full-fat coconut milk, with success.

Word: My strawberries had been extra tart than candy, so I sprinkled them with a little bit cane sugar and a pinch of salt to deliver out extra of their sweetness.

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