Gluten-Free Strawberry Tart
Ingredients
The crust
-
2
tablespoons
coconut oil, solid
-
2
cups
almond flour
-
2
tablespoons
almond flour
-
¼
teaspoon
sea salt
-
1
tablespoon
maple syrup
-
1
large
egg
The filling and toppings
-
2
(13.5 ounce) cans
full-fat coconut milk
-
2
tablespoons
maple syrup
-
2
teaspoons
pure vanilla extract
-
2
cups
strawberries, halved and sliced
-
¼
cup
raspberries
-
a few
chamomile flowers (optional)
Instructions
- Preheat the oven to 350°F and grease a 9-inch tart pan with coconut oil.
- In a food processor, pulse the almond flour and salt, then add coconut oil, maple syrup, and egg until the dough forms a ball.
- Press the dough into the tart pan evenly and bake for 10 to 12 minutes until golden brown.
- Allow the crust to cool completely.
- For the coconut whipped cream, scoop the solid coconut cream from the cans into a stand mixer and beat until thick.
- Fold in maple syrup and vanilla extract gently.
- Spread the whipped cream into the cooled tart shell and top with sliced strawberries and raspberries, garnishing with chamomile flowers if desired.
Nutrition Facts (estimated)
Servings
6 slices
Calories
310
Total fat
24g
Total carbohydrates
19g
Total protein
9g
Sodium
109mg
Cholesterol
27mg
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