Vegan Strawberry Tart With Coconut Pastry Cream Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and prepare a tart pan with a removable bottom.
• STEP 2.In a food processor, combine the shredded coconut, flour, sugar, and salt. Pulse until well combined.
• STEP 3.Add the coconut oil and pulse until the mixture resembles coarse crumbs.
• STEP 4.Press the mixture into the prepared tart pan, making sure to evenly distribute it along the bottom and up the sides.
• STEP 5.Bake the crust for 15-20 minutes, or until golden brown. Remove from the oven and let it cool completely.
• STEP 6.In a saucepan, whisk together the coconut milk, sugar, cornstarch, and salt over medium heat.
• STEP 7.Cook the mixture, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
• STEP 8.Pour the coconut pastry cream into the cooled tart crust and spread it evenly.
• STEP 9.Arrange the fresh strawberries on top of the pastry cream, pressing them slightly into the cream.
• STEP 10.Refrigerate the tart for at least 2 hours to allow the pastry cream to set.
• STEP 11.Serve chilled and enjoy!

Cooking Tips

• Make sure to use full-fat coconut milk for a rich and creamy pastry cream.
• If you prefer a sweeter tart, you can sprinkle some powdered sugar on top of the strawberries before serving.
• Feel free to add other fruits like blueberries or raspberries to the tart for additional flavors and colors.

Storage and Serving

• Store the tart in the refrigerator, covered, for up to 3 days.
• Serve the tart chilled for the best taste and texture.
• Garnish with fresh mint leaves or a dusting of powdered sugar before serving for an extra touch of elegance.