This tart is a real little show stopper.
Gorgeous to look at, easy to whip up and tastes like a proper Summer’s kiss.
If this tart doesn’t attract gasps of awe and lots of “wow, you’re so clever”s…then you need new friends. Or just ditch all friends and shack up with this tart. It’s got everything you could want.
Not that it’s that appropriate now, as the April showers pour down on us in the UK…in May. But when the sun properly comes out, there are times when I dread turning the oven on. I know, it’s hard to imagine now, as I snuggle up to my oven, desperate for any scrap of warmth I can get.
But for those hot Summer days, this is perfect. That’s not to say you can’t start practising now…
It requires absolutely no cooking. Just a dash of blitzing, some whipping and a bit of slicing. Easy, peasy.
I love it just as it is, but it’s also really easy to change it up a bit. I love adding a little cacao powder to the whipped coconut cream, or simply grating some dark chocolate over the top. I love it with crushed rose petals and also with a good sprinkling of lime zest over the top for some added zing. So many options!
Perfect with a sprig of mint, or with a smattering of edible flowers.
- 380g almonds, macadamias, or pecans (3 cups)
- 112g melted coconut oil (1/2 cup)
- 2 tablespoons maple syrup (42g)
- 2 cans of coconut milk (chilled in the fridge overnight)
- 1 tablespoon of maple syrup
- splash of vanilla
- (options: lime zest, 2 teaspoons cacao powder, crushed rose petals etc etc)
- 1 punnet of strawberries, about 250g
- First, take 1 x 9 inch loose bottomed tart tin
- Blitz all the ingredients for the base in a food processor. Stop before it turns into nut butter! You want it slightly rubbly and rugged looking, so that there is a still a bit of bite. Basically, you can’t go wrong. Hurrah!
- Tip into the tart tin and then press it down. You want it it pressed down as evenly as possible and then also squished into the edges of the tart tin, so that you tart will have a lovely crust on the base and on the sides.
- Then, pop into the fridge to chill. As the coconut oil hardens, that’s what creates your lovely tart base that doesn’t need cooking.
- Now, scoop the solid coconut cream from the chilled cans. Give it a good whisk with a…whisk. Add the vanilla and maple syrup. Stir it well, and then give it a taste. It should taste amazing, if it doesn’t…adjust accordingly! The coconut cream should now be creamy, thick and just wonderfully dreamy looking.
- Scoop it onto the tart base and smooth it out a little
- Now, slice the strawberries. I sliced mine into 3 slices or 4 slices for the slightly bigger ones.
- Layer them up in circles. Admire your handiwork, and probably take a few pictures.
- Then, pop back in the fridge for at least 1 hour to firm up. This is also perfectly okay to make the day before, which makes it perfect for entertaining. Just take it out of the fridge 10 minutes or so before you want to serve it, so that you can remove the tart tin easily.
- Enjoy in the sunshine…or if it’s raining, just close your eyes and stand next to the oven. *top tip*
Hope you love it! Don’t forget to tag me in your creations @madebymargie – I LOVE seeing what you make!
Thank you Turtle Mat for the lovely dried rose petals – they are gorgeous!