Coconut Cream Tart

This Coconut Cream Tart is sweet, creamy, and simple to make. The crust is made from crumbly walnuts and coconut and is filled with yogurt, whipped cream, and garnished with blueberries, strawberries, raspberries, and mint. This tart is soy free, gluten free, and vegan.

One of my closest friends was coming in town and I knew I wanted to make her something sweet, delicious, and gluten free. That’s when I decided to make this Coconut Cream Tart made with a gluten free crust and a vegan coconut cream filling. Although, this tart might look like it was difficult to make it was actually super easy and only took me 30 minutes baking time included.

To make this tart I used an non stick 8 inch tart pan. If you do not have a non stick pan just give your pan a light spray with cooking oil. Before you start making the tart crust you will want to preheat the oven to 325 degrees fahrenheit. Combine the shredded coconut and walnuts together in a food processor and blend until it becomes a flour like texture. Pour the blended coconut and walnut mixture into a medium bowl and add the gluten free flour, softened coconut oil, water and syrup. Mix the crust ingredients together until it turns into a dough like texture.

Pour the mixture in the 8 inch tart pan. Using your hands slowly push down the crust mixture around the tart pan and on the sides until it’s evenly spread about ⅛ inch in diameter thick.  You want to make sure the sides of the tart are not to thin so the tart doesn’t break off when you take it out of the oven. This is optional, but I like to use a fork and poke holes in the crust before baking. This allows the crust to bake perfectly. Then bake tart crust at 350 degrees fahrenheit for 20 minutes or until golden brown.

After you take the tart crust out from the oven let it cool for 10-15 minutes on a rack before adding the yogurt and coconut cream. While removing your tart from the oven hold the tart pan on the side of the pan. I am always used to holding the pan from the bottom so when took it out from the bottom I pushed the tart out by accident. Garnish with your favorite fruit and herbs, eat and enjoy!

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it.

Coconut Cream Tart

  • Servings: 8 slices
  • Difficulty: easy
  • Print

This Coconut Cream Tart is sweet, creamy, and simple to make. The crust is made from crumbly walnuts and coconut and is filled with yogurt, whipped cream, and garnished with blueberries, strawberries, raspberries, and mint. This tart is soy free, gluten free, and vegan.

Crust

  • 1 cup flour, I used gluten free
  • ⅓ cup coconut oil
  • ¼ cup shredded coconut
  • ½ cup walnuts
  • 2 Tbsp water
  • 2 Tbsp agave or maple syrup, optional
  • [recipe-ingredients title="Coconut Cream Filling"]
  • 1 can of chilled full fat coconut milk
  • 1 ½ dairy free yogurt, I used coconut
  • 2 Tbsp agave or maple syrup, optional
  • 1 cup of berries

Directions

  1. Preheat your oven to 325 degree.
  2. Add walnuts in a food processor or high powered blender and blend until smooth.
  3. In a medium bowl add flour, coconut oil, walnuts, shredded coconut, water and maple syrup and mix.
  4. Spray tart pan with non stick oil if not using a non stick pan. Pour the crust mixture into the middle of the 8 inch tart pan. Using your hands slowly push down the crust mixture around the tart pan and on the sides until it’s evenly spread.
  5. Bake tart crust for 20 minutes or until golden brown.
  6. In a medium bowl add the chilled coconut milk. Whisk the coconut milk using an electric or hand mixer until it turns to coconut cream, around 2-4 minutes.
  7. Take the tart crust out of the oven and cool for 10 minutes on a baking rack
  8. Evenly spread dairy free yogurt on the bottom of the tart. Top yogurt with whipped coconut cream and garnish with berries.
Make it Your Own
  • Substitute the berries for any fruit for the top of the tart
  • If you do not have walnuts for the tart crust almonds work as well
  • If you do not want to use coconut whip cream as the topping fill it up with non dairy yogurt instead.

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