Gluten-Free Strawberry Tart Recipe
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5.0
3 reviews
Excellent
Gluten-Free Strawberry Tart Recipe
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This Gluten-Free Strawberry Tart is made with an almond flour crust topped with a coconut cream filling and fresh strawberries. Not only is this grain-free tart wonderful for coconut lovers, but it’s ideal for people who might not be able to have gluten or dairy. It’s light and creamy and SO simple to throw together in 30 minutes! Serve it with Ground Beef Tacos for the perfect summer meal!
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Ingredients
Gluten-Free Tart Shell
- 2 tablespoons coconut oil solid, plus more for greasing the pan
- 2 cups plus 2 tablespoons almond flour
- 1/4 teaspoon sea salt or kosher salt
- 1 tablespoon maple syrup
- 1 large egg
Coconut Whipped Cream + Toppings:
- 2 (13.5 ounce) cans of full-fat coconut milk, refrigerated for at least 6 hours
- 2 tablespoons maple syrup
- 2 teaspoons pure vanilla extract
- 2 cups of Strawberries halved and sliced
- 1/4 cup raspberries
- A few chamomile flowers as garnish, this is optional
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Instructions
To Make the Gluten-Free Tart Shell:
- Preheat the oven to 350 degrees F. Generously grease a 9-inch tart pan with coconut oil.
- In a food processor fitted with the chopping blade, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball.
- *If you don’t own a food processor, you can make this in a large bowl, you just have to get your hands in there to mix it thoroughly.
- Lightly press the dough into the tart pan and make sure it goes up the sides of the tart shell is in an even as layer as possible.
- Transfer to the oven to bake for 10 to 12 minutes, until light golden brown. Remove crust from the oven and allow to cool completely.
To Make the Coconut Whipped Cream:
- Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat ht coconut cream on high speed until it begins to thicken and peaks form. The remaining coconut water can be saved for drinking later.
- Using a rubber spatula, slowly fold in the maple syrup and vanilla.
To Assemble;
- Spoon the whipped cream into the center of the tart shell and spread around so it’s in an even layer. Add the sliced strawberries and raspberries and chamomile flowers, if using. This is the best the same day it is made but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.
Notes
- Equipment:
- Food Processor | Stand Mixer | Chef's Knife | Cutting Board | Offset Spatula
- Make sure you are using full-fat coconut milk. Light coconut milk won’t thicken and beat into a nice and fluffy whipped cream.
- Make sure your coconut milk is well chilled. Just like with regular dairy cream, coconut milk NEEDS to be very very cold before it will whip up nicely into whipped cream. At least 6 hours for best results.
- Don’t want to make a gluten-free crust? Use this Homemade Pie Crust recipe instead!
Nutrition Information
Show Details
Serving
6g
Calories
310kcal
(16%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
27mg
(9%)
Sodium
109mg
(5%)
Potassium
116mg
(3%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
47IU
(1%)
Vitamin C
30mg
(33%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6slices or 1 (9-inch) tart
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 310kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 109mg | 5% |
| Potassium | 116mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 30mg | 33% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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