This Strawberry Tart has a shortbread crust and is layered with bittersweet chocolate, pastry cream and sweet, ripe strawberries!
I have both dairy and dairy-free options for this recipe. If you’re using coconut milk, make sure it is pure coconut milk and not a coconut “beverage”. The coconut “beverages” sold in stores often contains a lot of preservatives and has a very different consistency.
I think you’ll love how the crust has a chocolate layer on top. It pairs so well with the almond pastry cream!
Here are some more spring dessert recipes you might enjoy!
Cream Cheese Cherry Pie
Fruit Pizza
Strawberry Sherbet
Raspberry Crumble Bars
Strawberry Tart (Grain-Free, Gluten-Free, Paleo)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
For the crust:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 cup coconut sugar, maple sugar or organic cane sugar
- 1/2 teaspoon unflavored gelatin
- 1 teaspoon arrowroot
- 3/4 teaspoon Celtic sea salt
- 8 tablespoons unsalted butter, cold, cut into tablespoons (or 6 tablespoons cold coconut oil)
- 4 ounces bittersweet chocolate, finely chopped (I prefer Enjoy Life or Equal Exchange because they don’t contain soy) For the pastry cream:
- 1 1/2 cups coconut milk (not to be confused with “coconut beverage”), I prefer Native Forest or Natural Value
- 5 large egg yolks
- 1/3 cup coconut sugar or maple sugar
- 3 tablespoons arrowroot
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter or coconut oil
- 1/2 teaspoon almond extract
- 24 large strawberries, tops cut off and hulled 1 ounce bittersweet chocolate, melted
Instructions
Preheat the oven to 350ºF and adjust rack to middle position.
Butter a 9-inch tart pan. Place almond flour, coconut flour, sugar, gelatin, arrowroot and sea salt in the bowl of a food processor. Pulse 2-3 times to combine. Add butter or coconut oil and pulse 10 times to combine and then process until mixture forms a dough. Press dough on bottom and up sides of tart pan. Place tart pan on top of a baking sheet. Bake for 12 minutes, or until just turning golden brown. As soon as the crust comes out of the oven, sprinkle the chocolate over top. Let the chocolate sit for 3 minutes and then using an offset spatula, spread melted chocolate evenly over crust. Cool for 15 minutes, then place tart in the refrigerator.
Pour the coconut milk into a medium saucepan and bring to a simmer. Meanwhile, place the yolks and sugar in the bowl of a standing mixture. Using a whisk attachment, whisk mixture on medium-high for 3 minutes until very thick. Reduce speed to low and add arrowroot. Whisk until incorporated. With mixer on low, slowly (very slowly) add the hot coconut milk to the egg mixture. When all of the coconut milk has been added, pour the coconut milk/egg mixture into the saucepan and heat over low heat. Whisk constantly until mixture forms a thick pudding. Remove from the heat and stir in the vanilla, butter, and almond extract. Pour pastry cream into a large bowl. Place a piece of parchment paper directly on the pastry cream (this will prevent it from forming a skin). Chill for about 45 minutes.
Pour the cooled pastry cream over the chocolate in the tart pan and spread evenly. Chill for about 3 hours. Place strawberries cut-side down on top of pastry cream, drizzle with melted chocolate. Serve.
Nutrition
- Serving Size: Serves 8
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