Strawberry Tart
Ingredients
Coconut Cream
-
2
cans
full-fat coconut milk
-
2½
tablespoons
maple syrup
-
1
tablespoon
pure vanilla extract
-
1
tablespoon
lemon zest
-
pinch
sea salt
-
1-2
tablespoons
lemon juice
Almond Crust
-
2
tablespoons
coconut oil
-
2
cups
almond flour
-
¼
teaspoon
sea salt
-
1
tablespoon
maple syrup
-
1
large
egg
Tart Assembly
-
2
cups
coconut whipped cream
-
4
cups
strawberries
Instructions
- Prepare the coconut cream by separating the solid cream from the coconut milk and whipping it until thick.
- Add maple syrup, vanilla, lemon zest, and salt to the whipped cream and mix until combined.
- Preheat the oven to 350°F and grease a tart pan with coconut oil.
- In a food processor, combine almond flour and salt, then add coconut oil, maple syrup, and egg to form a dough.
- Press the dough into the tart pan and bake for 10 to 12 minutes until golden brown.
- Allow the crust to cool completely, then fill it with the whipped coconut cream and top with halved strawberries.
- Slice and serve the tart, best enjoyed the same day.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
18g
Total carbohydrates
22g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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