Coconut Cream Berry Tart
Yield: 1 (8-inch) tart
Active Time: 15 minutes
Total Time: 45 minutes
Ingredients
For the tart shell
2 cups almond flour
½ teaspoon salt
2 tablespoons olive oil
1 large egg
5 tablespoons unbleached sugar or coconut sugar
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
Instructions
Make the tart shell
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.
Assemble tart
Remove tart shell from pan and fill with whipped coconut cream. Top with berries and chopped pistachios to serve.
