Here’s the perfect dessert to get one last taste of in-season summer berries. The crust is delightfully nutty with a satisfying crisp texture, but it’s so simple to make. Filled with a fluffy bed of honey-vanilla whipped coconut cream and topped with a mountain of tart and sweet strawberries, raspberries, blackberries, blueberries, it’s decadent and fresh all at once. Use coconut sugar to make it Paleo-friendly.
Yield: 1 (8-inch) tart
Active Time: 15 minutes
Total Time: 45 minutes
For the filling
2 cans full-fat coconut milk, chilled overnight
3 tablespoons raw honey
1 teaspoon vanilla extract
2 to 3 cups mixed berries (strawberries, raspberries, blackberries, blueberries)
2 tablespoons pistachios, chopped
Make the tart shell
Preheat oven to 350 degrees and line the bottom of a fluted 8-inch tart pan with parchment paper.
Thoroughly combine ingredients for crust in a large bowl, then press dough evenly into the bottom and sides of the prepared pan. Bake in oven until just golden brown, about 12 minutes. Let cool.
Make the filling
Take coconut milk cans out of the fridge, open them, and scoop out the hardened cream layer from the top, leaving the liquid behind. Place cream in the bowl of a stand mixer fitted with the whisk attachment. Whip 1 minute until thick and fluffy. Whip in honey and vanilla.
Remove tart shell from pan and fill with whipped coconut cream. Top with berries and chopped pistachios to serve.
Photo credit: Paul Delmont
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