I realize that I kinda owe you an apology because before this recipe I realize I’ve never really posted gluten-free desserts. For me they’ve always been a challenge, mainly because I can eat gluten so I’ve never really taken the time to understand gluten-free baking. Also, the recipes I usually come across are annoying looking. Too many ingredients, xanthum gum, etc. Like, it feels like I need a million ingredients, ones I probably won’t use again.
SO, when I opened Sweet Laurel by Claire Thomas and Laurel Gallucci, I was pleasantly surprised with how easy the recipes seemed. Their book is full of grain-free desserts, all of which are made with minimal amount of ingredients. I settled on this almond crusted strawberry coconut cream tart because it was as simple as can be and your girl looooves coconut.
This tart is SO simple to throw together. The only prep is to make sure you have a can of coconut in the fridge so it’s super chilled because the filling is coconut whipped cream.
The tart shell, which I was skeptical about not gonna lie, was delicious. It’s made from almond flour and coconut oil so it’s nutty and crispy. I loved it. The filling is just the whipped coconut cream with a bit of maple syrup for sweetness and then it’s topped with beautiful strawberries.
That’s it! SO simple.
Gluten-Free 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 + Toppings:
- 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
- 2 cups of strawberries, halved and sliced
- 1/4 cup raspberries
- A few chamomile flowers, as garnish, this is optional
To Make the Gluten-Free Tart Shell:
- Preheat the oven to 350 degrees F. Generously grease a 9-inch tart pan with coconut oil.
- In a food processor fitted with the chopping blade, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball.
- *If you don’t own a food processor, you can make this in a large bowl, you just have to get your hands in there to mix it thoroughly.
- Lightly press the dough into the tart pan and make sure it goes up the sides of the tart shell is in an even as layer as possible.
- Transfer to the oven to bake for 10 to 12 minutes, until light golden brown. Remove crust from the oven and allow to cool completely.
To Make the Coconut Whipped 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 ht coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be saved for drinking later.
- Using a rubber spatula, slowly fold in the maple syrup and vanilla.
- Spoon the whipped cream into the center of the tart shell and spread around so it’s in an even layer. Add the sliced strawberries and raspberries and chamomile flowers, if using. This is the 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.