Strawberry Coconut Cream Tart
This recipe is from the Sweet Laurel cookbook and was reprinted with permission from the publisher.
- Coconut Cream *(see notes below)
- 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
- 2½ tablespoons maple syrup
- 1 tablespoon pure vanilla extract
- 1 tablespoon lemon zest
- pinch of sea salt
- 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
- Strawberry Tart:
- 2 tablespoons coconut oil, solid, plus more for greasing the pan
- 2 cups plus 2 tablespoons almond flour
- heaping ¼ teaspoon sea salt
- 1 tablespoon maple syrup
- 1 large egg
- 2 cups coconut whipped cream (recipe above)
- 4 cups strawberries, halved
- Make the coconut cream. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much. Add the maple syrup, vanilla, lemon zest, and salt, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
- Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
- In a food processor, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10 to 12 minutes, until light golden brown.
- Remove the crust from the oven and allow to cool completely. Fill the crust with the whipped coconut cream and top with strawberries. Slice and serve. This is best the same day it is made, but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.