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!
PrintStrawberry Coconut Cream Tart
- Prep Time: 120 minutes
- Total Time: 120 minutes
- Yield: 8 1x
- Category: Tarts and PIes
Description
A vegan strawberry tart that is filled with sweet coconut cream and juicy strawberries!
Ingredients
- 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)
Instructions
- 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.
Rebecca @ Strength and Sunshine says
When it’s strawberry season there’s no stopping!!
This look too pretty to eat!….almost 😉
Heart of a Baker says
I agree, not at all!
Liz @ Floating Kitchen says
Oh baby! Love those luscious looking berries. And I love using almond flour/meal in baking. I’m always swapping out a 1/2 cup of all purpose flour for it. It’s so good! This would be just perfect for Mother’s Day!
Heart of a Baker says
YES! I’m now an almond flour convert for life 🙂
Tessa | Salted Plains says
Beautiful tart, Abby! Wish I had a slice right now. Almond flour is my go-to for crusts, you just can’t go wrong with it and I’m sure with this tart it’s just perfect!
Heart of a Baker says
I’m in LOVE with it now! xoxo
Mia says
Hi Abby, When do you add the soaked cashews?
Heart of a Baker says
Hi Mia, thanks for catching that, I fixed the recipe to reflect that you put them in with the yogurt in the filling!
Sara @ Cake Over Steak says
Yummmm it looks so good!! I love strawberries and this sounds like perfection. 🙂
Heart of a Baker says
ALL the strawberries! xo
The International Vegetarian says
This looks great but while the ingredients call for almond meal for the crust the recipe calls for almond flour. I know that they have slightly different textures so which do we use for the crust? Also, the ingredients call for almond flour in the filling but I can’t find it in the recipe. I assume it goes in with everything else or should it be eliminated from the ingredients list? Thanks for your help! I’m looking forward to enjoying this over the weekend!
Heart of a Baker says
Hi there! The recipe has been updated, it should be almond flour!
The International Vegetarian says
Awesome! Thanks!
Gena says
Abby, this is just beautiful! The perfect thing for mother’s day.
Heart of a Baker says
Thank you Gena, it’s easy and pretty, the best!
Veganizzm says
PRETTY! I want to eat this whole thing right meow.
Heart of a Baker says
FACEPLANT, right?! 🙂
Kay says
I assume in the directions where it says to add water one tablespoon at a time that it really is supposed to say to add the almond milk one tablespoon at a time? (Water isn’t listed in the ingredient list but almond milk is)