This lovely strawberry cream tart has so many special touches. It’s made with a naturally gluten-free and grain-free crust that uses simple whole food ingredients (no gums or refined flours!). The filling has a rich coconut milk base, and it’s spiked with an orange liqueur for a deep but delicate flavor. And of course, the whole thing is topped with fresh fruit. Strawberries are a natural choice, but you can use an assortment of fresh summer berries, if preferred.
Strawberry Cream Tart made without Dairy, Gluten, Grains, or Soy
This recipe was shared with us by the people at Foods Matter. They also gave us a few ingredient tips, which I’ll cover here.
- Coconut Flour: Do not sub another flour for this flour. Coconut flour is a very different type from most. It’s extremely dry, and soaks up liquid, like the oil and egg, rapidly. If you swap another flour, the crust will likely be too wet.
- Almond Flour: You can substitute freshly ground almonds. It’s okay if the flour isn’t extremely fine and/or isn’t blanched.
- Coconut Milk: This is full-fat canned coconut milk, not the drinkable coconut milk beverage sold in larger cartons. You can use the milk, you don’t need to separate the cream out, but the richer the milk used, the richer the cream filling will be.
Special Diet Notes: Strawberry Cream Tart
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, optionally nut-free, peanut-free, soy-free, and vegetarian.
- 100 grams (3.5 ounces or ⅞ cup) coconut flour
- 100 grams (3.5 ounces or 1 cup) almond flour (for nut-free, use chickpea flour)
- 100 grams (3.5 ounces / 7 tablespoons) coconut oil or dairy-free buttery sticks
- 1 teaspoon sugar
- 1 large egg
- 1 ounce (2 tablespoons + 2 teaspoons) cornstarch or potato starch
- 1¼ cups full fat canned coconut milk or coconut cream
- 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 butter alternative, 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.
- Bake the crust 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.