Instead, it will be watery, and you won’t be able to add it to the tart. If the water mixes with the coconut cream, it won’t whip up. You’ll need to chill the coconut milk in the refrigerator overnight so that the thick coconut cream separates from the water.
Plan ahead. If you want to try this strawberry tart recipe (which you should!), make sure to plan in advance. It’s made from ingredients that you likely have on hand already: almond flour, salt, coconut oil, maple syrup, and an egg!įind the complete recipe with measurements below. An almond crust – Say goodbye to fussy pie crust! This grain-free crust comes together beautifully in the food processor and is easy to press out into the tart pan. I took inspiration from the lemon and lavender suggestion – I skipped the lavender, but I brightened up my coconut cream with lemon juice and zest. The basic recipe is a combination of coconut milk, maple syrup, vanilla, and sea salt, but they also suggest flavor variations. Coconut cream – Instead of filling the tart with a classic pastry cream or cream cheese filling, Laurel and Claire make a rich coconut whipped cream. Blueberries, raspberries, or sliced peaches would all be great. If strawberries aren’t in season, try swapping in another fruit. Strawberries! Choose the best ones you can find. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones. What I love about this strawberry tart recipe is that, assuming you get 2 good cans of coconut milk (which I did – see tips below), it’s SO darn simple to make. I first made it for my family’s Mother’s Day gathering (it disappeared like lightening!), but it’s so easy and delicious that we’ll have it on repeat all summer long. It’s elegant enough for a celebration, but it’s so simple that you can put it together on any day of the week. Fresh, juicy strawberries cover a rich, lemony coconut cream filling and a nutty almond crust. It’s light and refreshing – the perfect dessert to welcome the start of summer. I can’t wait to try the Apple Pie Bars and Double Chocolate Muffins in the fall, but right now, I’m obsessed with this strawberry tart recipe. Each recipe is more decadent than the one before it, yet they all have short ingredient lists and simple instructions. In addition to this simple strawberry tart, there are cakes, cookies, bars, pies, muffins, quick breads, and pop tarts. I know you will absolutely love this book – there are SO many amazing allergen-free baking recipes (many are vegan as well). The sugar in the strawberries will have produced a sweet juice that can be spooned over the centre of the tart before serving.This strawberry tart recipe comes from the Sweet Laurel cookbook by Laurel Gallucci and Claire Thomas. You may have too many strawberries, but that’s fine, they can be served on the plate beside each slice of tart. Pour or spoon the cream into the pastry, and lay the half strawberries in a regular pattern over the cream. 
When the pastry and cream are completely cooled, assemble the tart. Put aside until you are ready to assemble the tart. Wash and cut the strawberries in half, and sprinkle with sugar. Once it is thick enough, pour into your bowl and leave to cool. Over a gently heat, stir continuously until the cream starts to thicken. Pour the milk onto the eggs, and return to the pan. In a bowl, mix four egg yolks with 100g sugar and two teaspoons cornflour. In the meantime, you can make the creme pâtissiere. Lay the pastry into the tart mould, and pop into the fridge for about 30 minutes before baking blind until light golden in colour. Bring the dough into a rough ball and roll out as lightly and quickly as possible. Using cutting movements I blend a little more, then quickly turn out the pastry onto a work surface. I blend the ingredients with quick movements of a knife, making sure that the flour is evenly distributed, then I add an egg yolk and some cold milk.
If you knead a pastry mix you activate the gluten, and your pastry will be chewy and hard instead of light and buttery. The secret to a good short pastry is to work quickly without kneading the mix. To make the pastry, I grate 130g of cold butter into 200 g of plain flour, into which I add a teaspoon of salt and the same of sugar. To make this red-berried tart I make a short pastry, a crème patissière and, of course, I need a lot of strawberries. Here, I share my recipe, but I’d love to hear about your favourite family dessert. April saw our first strawberries arrive locally, and I was quick to make the most of the delicious berries with my favorite strawberry tart. Here we love to eat according to the seasons.
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