Coconut Cream Fruit Tart
A simple, gluten-free Coconut Cream Fruit Tart with a crispy almond flour crust and a silky, dairy-free coconut cream filling.
Ingredients
Tart:
- 3 cups almond flour
- 1 egg
- ¼ cup coconut oil, at room temp
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Coconut Cream:
- 1 13.5 oz can full-fat coconut milk, refrigerated overnight
- 2 tablespoons maple syrup
- 1 tablespoon vanilla bean paste
- 1 tablespoon lemon zest
- Pinch of sea salt
- 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
- Fruit of choice
Instructions
Tart:
- Preheat oven to 350 degrees. In a large bowl combine crust ingredients and mix until combined.
- Line a baking sheet with parchment paper and place the ball of dough in the middle.
- Form dough into one 8 inch round crust or 6 individual tarts. Use a fork to poke a few holes on the crust.
- Bake crust for 20-25 minutes or until lightly browned and then set aside to cool.
Coconut Cream:
- Once the coconut milk is solidified, open the can and scoop out the cream. You can toss the liquid.
- Add the cream to a bowl with maple syrup, vanilla bean paste, lemon zest and salt. Use a hand mixer with whisk attachment and whip until thick and creamy.
Assemble:
- Once tarts are cooled, Scoop on some coconut cream and top with fruit of your choice.
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