Description
This Gluten-Free Strawberry Tart is a delightful and healthy dessert featuring a tender almond flour crust, creamy coconut whipped topping, and a fresh berry medley. Perfect for those seeking a gluten-free treat without compromising on flavor or texture, this tart is quick to prepare and ideal for serving at gatherings or enjoying as a sweet snack.
Ingredients
Tart Shell
- 2 tablespoons coconut oil (solid, plus more for greasing the pan)
- 2 cups plus 2 tablespoons almond flour
- 1/4 teaspoon sea salt or Kosher salt
- 1 tablespoon maple syrup
- 1 large egg
Coconut Whipped Cream
- 2 (13.5 ounce) cans of full-fat coconut milk, refrigerated for at least 6 hours
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
Topping
- 2 cups of strawberries (halved and sliced)
- 1/4 cup raspberries
- A few chamomile flowers (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and generously grease a 9-inch tart pan with coconut oil to prevent sticking.
- Make the Tart Shell Dough: In a food processor, pulse the almond flour and salt until combined. Add the solid coconut oil, maple syrup, and egg, then blend until the mixture forms a cohesive dough ball. Alternatively, mix thoroughly by hand in a large bowl.
- Shape the Tart Shell: Press the dough evenly into the greased tart pan, ensuring it covers the bottom and sides uniformly to create an even crust layer.
- Bake the Crust: Bake the tart shell in the preheated oven for 10 to 12 minutes until it turns light golden brown. Remove and allow it to cool completely to set the crust.
- Prepare the Coconut Whipped Cream: Open the chilled cans of coconut milk and carefully scoop out the solid coconut cream that has risen to the top into a stand mixer bowl fitted with the whisk attachment. Whip on high speed until thickened and soft peaks form.
- Sweeten and Flavor the Cream: Gently fold in the maple syrup and vanilla extract using a rubber spatula, combining until smooth and creamy.
- Assemble the Tart: Spread the coconut whipped cream evenly over the cooled tart shell. Arrange the halved and sliced strawberries and raspberries on top. Garnish with chamomile flowers if desired for an elegant touch.
- Serve and Store: Enjoy best the same day it is made. The tart crust can be prepared up to one week in advance, wrapped tightly, and stored in the refrigerator.
Notes
- Make sure to refrigerate the coconut milk for at least 6 hours or overnight to allow the cream to separate for whipping.
- If you do not have a food processor, mixing the tart dough by hand is perfectly fine; just be thorough to combine ingredients.
- The tart is best enjoyed fresh but can be stored in the refrigerator for up to 1 day after assembly.
- Use full-fat coconut milk for the best texture and richness in the whipped cream.
- The crust can be baked up to a week in advance and stored wrapped in the refrigerator for convenience.
- Chamomile flowers are optional and are used for garnish to add a delicate floral aroma and pretty presentation.
