05/22/2018Desserts - Pastries

Strawberry and Coconut Tart

Name: Strawberry and Coconut Tart
Prep time: 35 min
Cook time: 18 min
Total time: 53 min
Yield: 4 to 6 serv.
Cuisine: Vegan
Ingredients: 270 g all-purpose flour; 120 g sugar; 0.5 sachet baking powder; 115 g coconut oil; 100 mL plant-based milk; 200 g cashew nuts; 80 g sugar; 60 g grated coconut; 100 mL coconut cream; 200 g strawberries

For hosting Spring / Summer

For: 4 to 6 serv.Difficulty: EasyPreparation: 35 minCooking: 18 minFridge: 1h20

Well, well, vacation's over, and we didn't stay in Costa Rica, surprisingly ;) And then we got back to work to show you our lovely spring recipe. A tart with a Breton shortbread crust, coconut cream, and cute little strawberries!

Now, we didn't reinvent the wheel here, it's not super original, but we wanted to change up the creamy filling recipe to make one without cooking, as we know it can be a tricky step for some, so here you go, no cooking, easy-peasy! ;)

Servings

Ingredients

Cups

The cookie

-all-purpose flour 270 (g)
-sugar 120 (g)
-baking powder 0.5 (sachet)
-coconut oil 115 (g)
-plant-based milk 100 (mL)

The Coconut Cream

-cashew nuts 200 (g)
-sugar 80 (g)
-grated coconut 60 (g)
-coconut cream 100 (mL)

-strawberries 200 (g)

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Steps

The day before, soak the cashew nuts.
Prepare the Breton shortbread: mix the flour, sugar, salt, and baking powder. Add the soft coconut oil, incorporating it by hand to make the dough crumbly. Finish by pouring in the soy milk to form a dough. Place it in the fridge for 20 minutes to firm it up and make it easier to work with by hand.
Preheat the oven to 180°C (356°F). Spread the dough evenly in a pastry frame (the one I used is 23x15 cm, or about 9x6 inches). Bake for 18 minutes.
Prepare the coconut cream: drain the cashews and blend them with the coconut cream and sugar to create a smooth and thick cream. Add the shredded coconut and let the cream chill in the fridge for one hour.
Spread the cream on the Breton shortbread and place sliced strawberries on top!