Paleo Strawberries and Cream Tart (AIP, Vegan)
 
 
Created by:
Serves: 8-10
Ingredients
For the Coconut Cookie Crust:
  • ½ cup shredded unsweetened coconut
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 4 tablespoons maple syrup
  • 3 tablespoons coconut oil, melted
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
For the Strawberry Filling:
  • 1 lb. fresh strawberries, chopped
  • 2 tablespoons maple syrup
  • 2 teaspoons coconut oil
  • 2 teaspoons lemon juice
  • 1 teaspoon arrowroot starch (optional thickener)
For the Coconut Cream Filling:
  • 2 cans refrigerated full-fat coconut milk (cream only)
  • 4 tablespoons maple syrup
  • 4 tablespoons melted coconut butter (optional, but recommended)
For the Topping:
  • ½ lb. fresh strawberries, sliced
  • a few sprigs of fresh mint leaves
Instructions
  1. Preheat oven to 350 degrees and grease a 10-inch tart pan, or desired pan(s) of choice.
  2. In a food processor, combine crust ingredients and pulse until a crumbly dough forms. Press dough into greased pan and bake for 12-14 minutes until lightly golden. Allow to cool and remove from pan, if desired.
  3. While crust bakes, cook strawberry filling ingredients, except for arrowroot powder, in a saucepan on medium heat. Once filling starts bubbling, reduce to a simmer for 10 minutes. For a thicker filling, whisk in a teaspoon of arrowroot starch. Allow filling to cool, then pour into tart shell and place in the freezer for 10 minutes while you make the coconut filling.
  4. Whip up the cream from two cans of full-fat coconut milk in an electric mixer. Once cream is fluffy, add in maple syrup and continue to whisk. Finally, add in melted coconut butter, whisking after each addition. (Filling might thicken or become slightly textured due to the coconut butter solidifying. Totally fine!)
  5. Spread coconut cream mixture onto the strawberry filling and place in freezer again to set for 10 minutes.
  6. If serving the same day, top with the fresh strawberries and mint. Otherwise, store tart in refrigerator without the topping and garnish before serving. Tart will keep for about a week in the fridge and longer in the freezer.
Notes
~You can also use frozen strawberries for the filling, but it will take longer to cook and may require extra arrowroot to thicken.
~If you can't find coconut butter, you can leave it out, but I like the flavor and texture it creates.
~For the photographed recipe, I made a recipe and a half to fill some extra small heart-shaped pans.
~Try this tart with blueberries, raspberries, peaches, or other favorite fruits!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-strawberries-and-cream-tart/