Strawberry Coconut Cream Tart

Name: Strawberry Coconut Cream Tart
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 1
Cuisine: Global
Ingredients: 8 ounces Fresh Berries or Other Seasonal Fruit; 99 grams 100 Grams Coconut Flour; 1 ounce (approximately 2 tablespoons + 2 teaspoons) Cornstarch (if you cannot eat corn, use potato starch); 99 grams 100 Grams Coconut Oil or Dairy-Free Margarine; 1 Large Egg; 237 milliliters Full Fat Canned Coconut Milk; 99 grams 100 Grams Almond Flour or Very Finely Ground Almonds (for nut-free, use chickpea / garbanzo bean flour); 1 leave Mint , for garnish, optional; 3 Tbsps Orange-Flavored Liqueur (such as Cointreau or Grand Marnier); 1 teaspoon Raw Sugar

Watching your figure? This gluten free and dairy free recipe has 2470 calories, 46g of protein, and 181g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 1. It is perfect for Mother's Day. Head to the store and pick up berries, mint leaves, dairy-free margarine, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Preheat your oven to 325ºF and lightly grease an 8-inch pie or tart pan.

Equipment you will use

Tart Form

Oven

Place the coconut flour, almond flour, coconut oil or margarine, and sugar in a food processor or mixing bowl, and briefly blend or mix to combine.

Ingredients you will need

Coconut Flour

Almond Flour

Coconut Oil

Margarine

Sugar

Equipment you will use

Food Processor

Mixing Bowl

Add the egg, and blend or mix briefly, to combine.Press the mixture into the base and up the sides of your prepared pan, making it as even as possible.Prick the base of the pastry with a fork, and bake it for 25 minutes, or until the crust is lightly tanned.While the crust is cooling, prepare the filling.

Ingredients you will need

Base

Egg

Equipment you will use

Oven

Frying Pan

Place the cornstarch in a small pan, and gradually whisk in a small amount of the coconut milk until you have a smooth paste. Gradually whisk in the rest of the coconut milk.

Ingredients you will need

Coconut Milk

Corn Starch

Equipment you will use

Whisk

Frying Pan

Heat the mixture over low heat, continuously whisking, until the cream thickens.Cook for 1 to 2 minutes longer, then remove the cream from the heat, and stir in the liqueur.Allow it to cool at room temperature for 10 to 15 minutes.Spoon the coconut cream into the pastry shell and smooth out.Slice the fruit, if necessary, and arrange over the cream.Decorate with mint leaves, if desired, and serve at room temperature.

Ingredients you will need

Coconut Cream