This week’s recipe comes from Carmen Reddy. Carmen Reddy is a Private Chef and Caterer from Houston, Texas.
Carmen: When I was asked if I could bring a dessert to a family gathering, I immediately said, “Why of course!”
I knew then that I would be able to introduce my new all plant-based coconut tart to my family and friends. Something so decadent and delicious AND guilt-free.
In order for this recipe to be perfect, you will need to make it the night before or the morning of to allow 6-8 hours for the custard to set well.
Before I could take a photo of a single slice, it was completely gone!
I hope that you will enjoy this as much as my family did!
Tart & Pie Crust
(Gluten Free & Vegan Friendly)
*This recipe is for an 11” tart pan. You will need:
3 c Almond Flour
²/3 c Tapioca Flour
¼ c GF Flour plus more for rolling the dough
2 tbsp Coconut Palm Sugar
4 tbsp Vegan Butter
½ tsp salt
2-3 tbsp ice cold water
- Preheat oven to 425°
- Mix all dry ingredients in medium size bowl
- Cut in butter and coconut oil until crumbly
- Slowly add water, one table spoon at a time until dough forms.
- Roll out on floured surface
- Press in to tart pan
- Bake for 15-17 minutes until golden brown.
- Set aside to cool.
Coconut Tart Filling
(Gluten Free & Vegan)
2 cans unsweetened coconut cream
4 tbsp. Oat Milk*
⅓c Coconut Palm Sugar
½ tbsp. Guar Powder
2 tbsp. Cornstarch
¼ c Tapioca Flour
1 tbsp. Mexican Vanilla Extract**
½ tsp. Almond Extract
¾ c Coconut, shredded
2 tbsp Lemon Juice (fresh squeezed)
Topping:
1 pint Fresh Strawberries, sliced
1 small container for Fresh Blackberries, left whole or halvedA handful of Fresh Blueberries
1. Mix the guar powder, cornstarch and tapioca flour in small bowl and set aside.
2. Over Medium-low heat in medium saucepan, add the oak milk, sugar and spoon out coconut cream from can and mix well. (You can enjoy drinking the liquid or reserving it for another use).
3. Add extracts to the coconut cream and stir.
4. Add a little coconut cream to the dry ingredients and whisk to make a light paste. This will help to prevent clumping.
4. Add slurry to the saucepan and whisk until smooth. If clumpy, don’t worry, the blender will give the consistency you want.
5. Next add all of the ingredients with the shredded coconut and lemon juice in to a blender and pulse until well blended.
6. Pour custard in to tart shell and refrigerate for 6-8 hours or overnight.
7. Top with berries before serving. Enjoy!
*You may use almond, cashew or coconut milk as well.
**If you don’t have Mexican Vanilla, you can use regular or whatever vanilla you prefer.
