I have been ALL about those strawberries for the last few weeks. From putting them in cocktails to just eating them straight up until I can’t take it anymore, I would say I’ve taken full advantage of strawberry season this year. The only thing left was to use the best strawberries in a dessert, but without overpowering their juicy flavors and highlighting just how dang good they are right now. Since I usually eat all of the berries I eat within 2 days of bringing them home, I knew these would have to be for something good, I wasn’t saving a good carton of strawberries for just any dessert! So, I went to my cookbooks for inspiration and in my favorite cookbook ever (Williams Sonoma Baking book, I don’t think they make it anymore!), I found a tart that had a perfectly creamy filling and nestled a good amount of strawberries right up in that filling. Take a few vegan modifications and boom, a vegan strawberry coconut cream tart was born!
I have been wanting to work in a few more different ingredients in my baking lately, so when I went to test the crust for this strawberry tart, I knew almond flour would give that perfect combination of texture and give. Typically when I make tarts I use an all flour base, usually with half whole wheat flour and half all purpose, but using almond flour instead made for a crumblier texture and kept the crust from being too chewy or hard, something I usually run into since I’m not using the typical butter for moisture and fat. Almond flour is also used in the filling to, as an extra thickener, so really, it’s worth buying a bag of almond flour for this recipe! I know I hate when I buy a whole bag of specialty flour, use 1/3 cup of it and then you’re all ‘what am I going to do with the rest of this stuff?!’. The filling of this strawberry tart is made up of coconut yogurt, almond flour and cashews for thickening, among other things. The best part is that after the crust is baked and filling is made, it’s all chill time from there! Also, if you want to get fancy with your strawberry design, go for it! I have neither the time nor patience for any of that jazz.
FYI: The process can be spread over a couple days, you can even freeze the tart crust if you want to save it! I froze the tart whole after discovering that I wasn’t going to be able to eat it all and it worked out pretty well!
This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep this space going!
Strawberry Coconut Cream Tart
- For the crust:
- 1 cup almond meal
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 2/3 cup coconut oil solid
- 4-5 tablespoons almond milk
- For the filling:
- 1 1/2 cups unsweetened plain coconut yogurt
- 1/4 cup almond milk
- 1 cup raw cashews if not using a high speed blender, soaked
- 1/2 cup powdered sugar
- 1/2 cup almond flour
- 1 teaspoon vanilla extract
- 2-3 cups strawberries hulled and sliced
To prepare the crust: Whisk together the almond flour, all purpose flour, salt, and powdered sugar. Scatter the solid coconut oil into the flour mixture and combine with your hands until coconut oil is pea sized. Add the water one tablespoon at a time, using only as much as necessary to make dough form, combining until dough comes together easily. Turn the dough out onto the countertop and form into a 6-inch disc. Wrap in plastic wrap and chill for 30 minutes.
After dough is done chilling, preheat oven to 400 degrees F. Roll out dough into a round 13 inches in diameter. Line tart pan with the rolled out dough, pressing all away around the pan.
Cut excess from the edges. Bake the crust for 20-30 minutes, until golden brown. Remove from the oven and let cool.
To prepare the filling: In a blender, blend together the yogurt, almond milk, cashews, powered sugar, almond flour, and vanilla extract on medium speed until smooth, about 1-2 minutes. Spread the filling evenly into the pre-baked tart crust. Place the sliced strawberries into the filling and refrigerate until cold, at least 2-4 hours or overnight.