I hope you all had a great weekend! It felt like summer around here, and it was amazing. We went for a long breezy walk to the farmers market, sat out on patios and drank wine, then sat out on (more) patios and ate dinner. It felt absolutely incredible to bask in the sun and feel the warm fresh air, especially because it was snowing here just a few weeks ago.
To celebrate all of these summery feelings, I made this strawberry tart from the Sweet Laurel cookbook by Laurel Gallucci & Claire Thomas – you might know Claire from her blog & YouTube channel The Kitchy Kitchen. This tart is so light and delicious, I know it’ll be on repeat all summer long.
What I love about this recipe is that, assuming you get 2 good cans of coconut milk (which I did – see notes below), this is SO darn simple to make. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones.
The crust is a combination of almond flour, salt, coconut oil, maple syrup, and an egg. It comes together beautifully and is easy to press out into the tart pan.
One thing that I love in this book is that their coconut cream recipe comes with many flavor variations, one of which is lemon and lavender. I skipped the lavender, but I added lemon zest (and a bit of lemon juice) to my coconut cream because I love lemons and strawberries together!
I know so many of you will absolutely love this book – there are SO many amazing allergen-free recipes (many are vegan as well). There are cakes, cookies, bars, pies, muffins, quick breads, pop tarts… each recipe is more decadent than the next, yet they all have short ingredient lists and simple instructions. A great gift for Mother’s Day!
Strawberry Coconut Cream Tart
- 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
- 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.
I’ve found that coconut milk cans are not always consistent – sometimes you get a dud can where the cream won’t separate from the water. I usually buy an extra can just in case. For this recipe, I used Whole Foods’ full-fat coconut milk, with success.
Note: My strawberries were more tart than sweet, so I sprinkled them with a little cane sugar and a pinch of salt to bring out more of their sweetness.