We went strawberry picking a few weeks ago and I knew I wanted something creamy to go with them but I didn't have a lot of time... instead of coming up with a totally new recipe I just based it off of the recipe for my Pear and Fig Coconut Cream Tart that I made last fall. It's a bit different because I didn't bake it all together, but that's definitely an option if you want something a little different! This tart is light and creamy and not too sweet- it lets you taste and enjoy the sweetness of the strawberries as well.
So to keep things simple, here is the recipe!
2 cups almond meal
1/4 cup coconut oil
1 Tbsp chia meal in 2 Tbsp hot water
1/8 tsp celtic sea salt
1/4 tsp cinnamon
1/4 cup honey
1 tsp vanilla
1 can full fat coconut milk
1/4 cup arrowroot flour
Strawberries for decoration
Pre-heat oven to 350 degrees.
Prepare your crust:
Mix your chia and water and set aside to gel. Mix all of the ingredients together with a fork or whisk and press into a 9.5" tart pan(mine has a removable center). Place crust in the oven and bake for approximately 20 minutes. Remove from oven and set aside to cool.
Over medium heat, warm your coconut milk, honey, and vanilla. Once it is about to boil, whisk in your arrowroot. Remove from heat and pour into tart shell.
Place in the refrigerator to firm up and cool off. Gently place your fruit onto the coconut cream, remove from pan, slice and serve.
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