Description
A vegan strawberry tart that is filled with sweet coconut cream and juicy strawberries!
Ingredients
Scale
- 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.