Alisa Fleming ~ This dairy-free strawberry coconut cream tart recipe was created by our friends at Foods Matter, but it has been adapted to U.S. ingredients, measurements and instructions.
Even the crust is coconut-based, and gluten-free, but if you prefer a vegan pastry and don’t require gluten-free, then you might like this vegan pastry crust recipe from C’est La V Bakeshop.
Either way, the coconut cream filling is simple, and can be easily adjusted to tastes and preferences. For an alcohol-free variation, simply sweeten to taste (maple syrup or agave should work nicely) and add a touch of orange or vanilla extract. Strawberries are a natural fit for the topping of this cream tart, but feel free to use your favorite berries as the season progresses.
To note, coconut flour does not make good pastry on its own, it is far too dry and will produce a crumbly crust. However, this recipe combines coconut flour with ground almonds or almond flour (which provides moisture and fat). If you aren’t a fan of almonds, you might wish to experiment with other nuts or seeds, but whatever you do, do not use all coconut flour! If you wish to avoid nuts entirely, the folks at Foods Matter recommend substituting chickpea / garbanzo bean flour for the almonds. Chickpea flour has a denser texture that will also help to balance the coconut flour.
- 100 Grams (3.5 ounces) Coconut Flour
- 100 Grams (3.5 ounces) Almond Flour or Very Finely Ground Almonds (for nut-free, use chickpea / garbanzo bean flour)
- 100 Grams (3.5 ounces) Coconut Oil or Dairy-Free Margarine
- 1 Teaspoon Raw Sugar
- 1 Large Egg
- 1 Ounce (approximately 2 tablespoons + 2 teaspoons) Cornstarch (if you cannot eat corn, use potato starch)
- 1-1/4 cups Full Fat Canned Coconut Milk
- 3 Tablespoons Orange-Flavored Liqueur (such as Cointreau or Grand Marnier)
- 8 Ounces Fresh Berries or Other Seasonal Fruit
- Mint Leaves, for garnish, optional
- Preheat your oven to 325ºF and lightly grease an 8-inch pie or tart pan.
- Place the coconut flour, almond flour, coconut oil or margarine, and sugar in a food processor or mixing bowl, and briefly blend or mix to combine.
- Add the egg, and blend or mix briefly, to combine.
- Press the mixture into the base and up the sides of your prepared pan, making it as even as possible.
- Prick the base of the pastry with a fork, and bake it for 25 minutes, or until the crust is lightly tanned.
- While the crust is cooling, prepare the filling.
- Place the cornstarch in a small pan, and gradually whisk in a small amount of the coconut milk until you have a smooth paste. Gradually whisk in the rest of the coconut milk.
- Heat the mixture over low heat, continuously whisking, until the cream thickens.
- Cook for 1 to 2 minutes longer, then remove the cream from the heat, and stir in the liqueur.
- Allow it to cool at room temperature for 10 to 15 minutes.
- Spoon the coconut cream into the pastry shell and smooth out.
- Slice the fruit, if necessary, and arrange over the cream.
- Decorate with mint leaves, if desired, and serve at room temperature.
