- Recipe: Strawberry Tart
- Writer: Lizzie Green
- Content-Type: Food Blog
This wonderful recipe for strawberry tart does not contain any dairy products or gluten of any kind. Instead, it is filled with vibrant coconut cream, and it has a crust made of nutty almonds.
This recipe for strawberry tart may be found in the cookbook titled Sweet Laurel, which was written by Laurel Gallucci and Claire Thomas.
I do not doubt that you will adore this book because it contains a TON of incredible recipes for baked goods that are free of allergens (many are vegan as well).
There are other pop tarts, cakes, cookies, bars, pies, muffins, and fast bread available in addition to this straightforward strawberry tart.
Even though each recipe is more indulgent than the one that came before it, the ingredient lists and cooking directions are all rather straightforward.
I can’t wait to make the Apple Pie Bars and the Double Chocolate Muffins in the fall, but for the time being, I can’t stop thinking about this recipe for Strawberry Tart.
It is airy and invigorating, making it the ideal sweet treat with which to usher in the arrival of summer.
A creamy, lemony coconut cream filling and a nutty almond crust are sandwiched between layers of fresh, luscious strawberries.
It is sophisticated enough for a special occasion, but at the same time, it is so straightforward that you can prepare it every day of the week.
It was the first time I had made it for my family’s Mother’s Day celebration, and it was a huge hit (it was gone in a flash!), but it’s so simple and tasty that we’ll be making it again and again during the summer.
Components Needed for the Strawberry Tart Recipe
This recipe for the strawberry tart is one of my favorites since it is SO DARN easy to make, provided that you get two decent cans of coconut milk (which I did — for more information, see the suggestions section below).
It adheres to the paleo diet, which prohibits the consumption of grains and dairy products, but the components, which are all-natural and unprocessed, are not overly difficult. In it you’ll find the following:
- Strawberries! Pick the ones that are the greatest you can find. If strawberries aren’t in season, feel free to substitute another fruit in their place. It would be wonderful to have some blueberries, raspberries, or sliced peaches.
- Coconut cream Instead of using a traditional pastry cream or cream cheese filling to fill the tart, Laurel and Claire use a decadent coconut whipped cream. The recipe begins with coconut milk, maple syrup, vanilla extract, and a pinch of salt; however, they also advocate experimenting with different flavor combinations. I used the recommendation of lemon and lavender as a jumping-off point for my creation; however, I omitted the lavender and instead added lemon juice and zest to my coconut cream to give it a more vibrant flavor.
- A crust made of almonds allows you to say goodbye to complicated pie crusts. This gluten-free and grain-free crust may be easily assembled in a food processor, and it can be pressed out into the tart pan with no difficulty. Almond flour, salt, coconut oil, maple syrup, and an egg are the components that go into its creation, and it’s highly probable that you already have all of these things on hand.
Recipe Hints for Strawberry Pastry
- Prepare yourself. Make sure to make preparations in advance if you want to give this recipe for a strawberry tart a try (which you absolutely should!). To ensure that the thick coconut cream is separated from the water in the coconut milk, you will need to place the can of coconut milk in the refrigerator overnight. If water is added to the coconut cream, then the cream will not be able to be whipped. Instead, it will get runny, and you won’t be able to incorporate it into the tart because of this.
- Buy additional coconut milk. My experience preparing coconut whipped cream over the years has taught me that different cans of coconut milk have different textures and flavors. The cream and the water do not always remain distinct from one another when you make ice cream. Now, whenever I go grocery shopping, I make sure to pick up a few extra cans just in case. The brands of coconut milk sold at Whole Foods and Trader Joe’s are the ones that have typically worked well for me. Make sure the coconut milk you buy is full-fat and not light, regardless of the brand you choose to purchase.
- Make it sweeter, if desired. Because my strawberries tended to have a sour flavor, I decided to add a touch of granulated sugar and a little bit of salt to them so that they would have more of a sweet flavor. This step is optional, but it elevated the flavor and freshness of the tart that I made.
|Prep time: 30 mins
Time spent cooking: 12 Minutes
Total time: 42 Minutes
This recipe originally appeared in the Sweet Laurel cookbook and was reprinted with the author’s and publisher’s permission.
- 2 (13.5-ounce) cans of 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 the thickness of your cream
- 2 tablespoons coconut oil, solid, plus more for greasing the pan
- 2 cups plus 2 tablespoons almond flour
- heaping ¼ teaspoon of sea salt
- 1 tablespoon maple syrup
- 1 large egg
- 2 cups coconut whipped cream (recipe above)
- 4 cups strawberries, halved
- Create some cream from the coconut. Take the firm coconut cream that has risen to the top of the can and transfer it with a spoon to the bowl of a stand mixer that has a whisk attachment. Coconut cream should be beaten at a high speed until it begins to thicken and peaks begin to form in the cream. If you mix the cream for too long, it will lose its stiffness and become unusable. Mix the maple syrup, vanilla extract, lemon zest, and salt until everything is incorporated. If you want to thin out your coconut cream but it’s already quite thick, add 1 to 2 tablespoons of lemon juice. Leave out the lemon juice if the cream you’re using isn’t thick enough to support the addition of more liquid.
- Turn the oven up to 350 degrees Fahrenheit. Coconut oil should be used liberally to grease a tart pan measuring 9 inches in diameter.
- Flour and salt are mixed in a food processor through a series of pulsing motions. After adding the coconut oil, maple syrup, and egg, continue blending the ingredients until a ball is formed from the mixture. After lightly pressing the dough into the tart pan, place it in the oven for ten to twelve minutes, or until it has turned a light golden brown color.
- Take the crust out of the oven and let it cool down fully before proceeding. The whipped coconut cream should be spread into the crust, and then strawberries should be placed on top. Cut into pieces, and serve. It is recommended to have this on the same day it is prepared; however, the crust can be prepared up to one week in advance and kept in the refrigerator, securely wrapped in plastic wrap.
- Be sure to refrigerate the cans of coconut milk for at least one full day, without moving or shaking them, so that the thick coconut cream completely separates from the watery coconut liquid. If the liquid is allowed to combine with the coconut cream, the finished product will be watery and will not whip up very effectively.
- It has come to my attention that the cans of coconut milk are not always reliable; occasionally, you will get a defective can, in which the cream and the water will not separate from one another. In case of an emergency, I always have a backup can on hand. I had success with this recipe when I used the full-fat coconut milk that was sold at Whole Foods.
- A word of caution: the sweetness of my strawberries was more sour than sweet, so to bring out more of their natural sweetness, I sprinkled them with a little bit of cane sugar and a touch of salt.