Summer is approaching and I couldn’t be more excited. Yes I know it is still a few months away, but the sun is starting to come out more and the temperature is rising by a few degrees.
I live in Seattle, so the fact that the sun is even coming out more often is a drastic change.
More sun to me = more fruit = delicious fruity desserts
I had a bunch of fresh berries in my fridge, so I thought that a super luscious and citrus tart paired with a “buttery” shortbread crust would be the perfect idea to use them up.
This tart is a lot healthier than you might think.
Only sweetened with maple syrup and the crust is 100% gluten-free and just binded with coconut oil. You can, however, use dates to make a raw crust, but it will not bake the same.
Added a few citrus notes to the filling with fresh orange + lemon zest…the perfect pairing with the creamy coconut base.
This coconut berry tart is…
- 100% gluten-free & vegan
- Healthy & refined sugar-free
- Easy + simple
- Super smooth + creamy and of course delicious!
Coconut Berry Shortbread Tart
By: Taavi Elizabeth Makes: 1 8-inch tart
- 1 1/2 cups raw almonds
- 1 1/2 cups rolled oats (gluten-free if necessary)
- 2 tbsp maple syrup
- 1/3 cup melted coconut oil
- 1 1/4 cup full-fat coconut milk
- 3 tbsp maple syrup
- 1 tsp lemon zest
- 1/2 tsp orange zest
- 1 tbsp desiccated coconut (finely shredded)
- Pinch of salt
- 4 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp coconut oil
- 1 cup mixed berries of choice
- Sprinkle of lemon zest
- Desiccated coconut
- Fresh mint (optional)
- Preheat oven to 350 degrees. Grease an 8-inch tart pan.
- In a food processor, ground almonds into a fine meal. Add the rest of the ingredients and process until a moldable, slightly sticky mixture forms. You should be able to press it between your fingers. Press the crust into the bottom and sides of the tart pan in an even layer. Bake for 13-14 min. or until golden brown. Transfer to a cooling rack and cool completely (20-25 min).
- While crust is cooling, prepare filling. In a medium-sized saucepan, pour in coconut milk. Bring to a simmer an add in maple syrup, zest, and coconut. Whisk to combine. Pour out 1/4 cup of the mixture into a small bowl and add in cornstarch. Whisk thoroughly to combine. Add the cornstarch mixture back to the saucepan.
- At this point, the coconut milk will begin to thicken. Whisk very often to prevent sticking or burning. Keep simmering on medium-low for 5-6 min. or until thickened like a pudding.
- Take mixture off the heat and stir in coconut milk, vanilla extract, and salt. Cool completely (it will thicken a bit more as it cools). Once cooled, pour into crust. Refrigerate for 30-40 min. or until filling is set.
- Top with fresh berries, sprinkle of lemon zest, a few sprigs of fresh mint, and desiccated coconut. To store, cover with plastic wrap and keep in the fridge for up to 3 days. Freeze for 4-5 days.