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.
Coconut Cream Berry Tart
Yield: 1 (8-inch) tart
Active Time: 15 minutes
Total Time: 45 minutes
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.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...