Last weekend happened to be Father’s Day, so I had to of course make something for my wonderful dad.
As some of you know, my dad is gluten free, sugar free, and mostly vegan. Given these circumstances, coming up with something that he would really enjoy was a bit challenging. While searching for ideas on Pinterest, I came across a picture of a beautiful strawberry tart that came from a wonderful blogger- What Jessica Baked Next. This inspired me to make a tart like dessert.
I started off with the base or crust of the dessert. To make this, I used almonds and dates as the main ingredients. I used a food processor to blend them together. This made a nice crumbly crust which I pressed into a springform pan for baking. I then moved on to creating the filling for the tart. Because it’s summer time and with this California heat I wanted to make something that would be cool and refreshing, so I settled on making a coconut whipped cream.
Making coconut whipped cream is fairly simple. All you need is coconut cream (I found some at Trader Joe’s), some kind of sweetener (I used maple syrup), and if you’d like, a flavoring. Then you need to keep the coconut cream in the fridge overnight, so it acquires a solid texture. Next, just whip it up for a few minutes with an electric mixer and add your sweetener + flavoring.
I actually forgot to keep my coconut cream in the refrigerator (oops :/) so instead I attempted to whip it up in my stand mixer while adding a some corn starch to thicken it up. Although my coconut cream was semi whipped, it wasn’t at the consistency that I would’ve liked, so I put my semi whipped coconut cream into the freezer for as long as I could (about 45 minutes).
Once the crust was completely cooled inside the pan, I added the coconut whipped cream which had thickened up nicely. I spread it out evenly before placing the whole thing into the freezer. I than prepared the strawberries by cutting them all into thin slices. Next I took out the pan and placed the strawberry slices in a pretty design. I had some blueberries as well, so I sprinkled them randomly.
My strawberries were a bit tart, so I brushed the fruit with a bit of maple syrup mixed in with a touch of vanilla extract. This gave the fruit a bit more sweetness as well as a shine.
I again put the whole pan into the freezer to set up completely for about couple of hours. (Again, I had to keep my pan in the freezer for a long time because of my semi whipped coconut cream.)
When I was about to serve it, I took out the sides of the pan and placed the dessert onto a cake stand.
With the chewy crust, the light coconut whipped cream, and the juicy strawberries, this was definitely a hit with my dad – a truly worthy dessert. 🙂
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Strawberry & Coconut Cream Tart
Makes one 9 inch tart
1 cup of almonds
pinch of salt
1/2 tsp. of pure vanilla extract
1/4 tsp. of cinnamon
1 tsp. of coconut oil
1 can of coconut cream (refrigerated overnight)
Maple syrup (or some other sweetener) to taste
2 tsp. of pure vanilla extract
Strawberries (or any other fruit)
1. Preheat your oven 350 degrees F. Grease your 9 inch springform pan with coconut oil.
2. In a food processor process your almonds, cinnamon, and salt.
3. Then add in your dates. Finally add your vanilla extract.
4. Once a crumbly dough is formed, press mixture into your prepared pan and bake for 10 minutes.
5. Using the whisk attachment of an electric mixer or a stand mixer, whisk your coconut cream for about one minute. Then add your vanilla extract and maple syrup. Continue beating for a few more minutes until peaks are formed.
6. Place coconut whipped cream in the fridge until your baked crust is completely cooled inside of the pan.
7. Once cooled, spread the whipped cream onto the crust evenly. Place pan back into the fridge.
8. Prepare your fruit. I cut my strawberries into thin slices.
9. Take out the pan and decorate the top of the tart with your fruit
10. Place back into the fridge or freezer until set or until you want to serve it.
11. When you want to serve it, dip a sharp knife into hot water and dry it. Then run it around the edges of the pan. Take out the sides of the pan and serve.