Strawberry Tart

You won't find any dairy or gluten in this delicious strawberry tart recipe! Instead, it has a bright coconut cream filling and a nutty almond crust.

Strawberry Tart

This strawberry tart recipe comes from the Sweet Laurel cookbook by Laurel Gallucci and Claire Thomas. I know you will absolutely love this book – there are SO many amazing allergen-free baking recipes (many are vegan as well). In addition to this simple strawberry tart, there are cakes, cookies, bars, pies, muffins, quick breads, and pop tarts. Each recipe is more decadent than the one before it, yet they all have short ingredient lists and simple instructions.

I can’t wait to try the Apple Pie Bars and Double Chocolate Muffins in the fall, but right now, I’m obsessed with this strawberry tart recipe. It’s light and refreshing – the perfect dessert to welcome the start of summer. Fresh, juicy strawberries cover a rich, lemony coconut cream filling and a nutty almond crust. It’s elegant enough for a celebration, but it’s so simple that you can put it together on any day of the week. I first made it for my family’s Mother’s Day gathering (it disappeared like lightening!), but it’s so easy and delicious that we’ll have it on repeat all summer long.

Coconut whipped cream in a mixer

Strawberry Tart Recipe Ingredients

What I love about this strawberry tart recipe is that, assuming you get 2 good cans of coconut milk (which I did – see tips below), it’s SO darn simple to make. It’s paleo, grain-free, and dairy-free, but there are no complicated ingredients, just simple, wholesome ones. Here’s what’s in it:

  • Strawberries! Choose the best ones you can find. If strawberries aren’t in season, try swapping in another fruit. Blueberries, raspberries, or sliced peaches would all be great.
  • Coconut cream – Instead of filling the tart with a classic pastry cream or cream cheese filling, Laurel and Claire make a rich coconut whipped cream. The basic recipe is a combination of coconut milk, maple syrup, vanilla, and sea salt, but they also suggest flavor variations. I took inspiration from the lemon and lavender suggestion – I skipped the lavender, but I brightened up my coconut cream with lemon juice and zest.
  • An almond crust – Say goodbye to fussy pie crust! This grain-free crust comes together beautifully in the food processor and is easy to press out into the tart pan. It’s made from ingredients that you likely have on hand already: almond flour, salt, coconut oil, maple syrup, and an egg!

Find the complete recipe with measurements below.

Cream filling in a tart shell

Strawberry Tart Recipe Tips

  • Plan ahead. If you want to try this strawberry tart recipe (which you should!), make sure to plan in advance. You’ll need to chill the coconut milk in the refrigerator overnight so that the thick coconut cream separates from the water. If the water mixes with the coconut cream, it won’t whip up. Instead, it will be watery, and you won’t be able to add it to the tart.
  • Buy extra coconut milk. Through years of making coconut whipped cream, I’ve learned that cans of coconut milk vary. Sometimes, you get a dud where the cream won’t separate from the water. Now, I always play it safe and buy a few extra cans. I usually have success with Whole Foods and Trader Joe’s brand coconut milk. No matter what brand you buy, make sure your coconut milk is full-fat, not light.
  • Make it sweeter, if desired. My strawberries were on the tart side, so I sprinkled them with a little granulated sugar and a pinch of salt to enhance their sweetness. This step isn’t necessary, but it made the tart really fresh and delicious!

Strawberry Tart Recipe

More Favorite Summer Desserts

If you love this strawberry tart recipe, try one of these tasty treats next:


5.0 from 4 reviews

Strawberry Tart

 
Prep time
Cook time
Total time
 
This recipe is from the Sweet Laurel cookbook and was reprinted with permission from the publisher.
Author:
Recipe type: Dessert
Serves: 6
Ingredients
Coconut Cream *(see notes below)
  • 2 (13.5-ounce) cans full-fat coconut milk, refrigerated overnight
  • 2½ tablespoons maple syrup
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon lemon zest
  • pinch of sea salt
  • 1-2 tablespoons lemon juice, optional, depending on thickness of your cream
Strawberry Tart:
  • 2 tablespoons coconut oil, solid, plus more for greasing the pan
  • 2 cups plus 2 tablespoons almond flour
  • heaping ¼ teaspoon sea salt
  • 1 tablespoon maple syrup
  • 1 large egg
  • 2 cups coconut whipped cream (recipe above)
  • 4 cups strawberries, halved
Instructions
  1. Make the coconut cream. Remove the solid coconut cream that has risen to the top of the can, and spoon it into a stand mixer fitted with the whisk attachment. Beat the coconut cream on high speed until it begins to thicken and and peaks form. Don't over-mix or your cream will soften too much. Add the maple syrup, vanilla, lemon zest, and salt, and mix until combined. If your coconut cream is very thick, add 1 to 2 tablespoons lemon juice, if desired. If your cream isn't thick enough for the additional liquid, skip the lemon juice.
  2. Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
  3. In a food processor, pulse the flour and salt until combined. Add the coconut oil, maple syrup, and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10 to 12 minutes, until light golden brown.
  4. Remove the crust from the oven and allow to cool completely. Fill the crust with the whipped coconut cream and top with strawberries. Slice and serve. This is best the same day it is made, but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.
Notes
*Make sure that you chill your coconut milk cans overnight or longer (without shaking them or moving them) so that the thick coconut cream completely separates from the watery coconut liquid. If the liquid mixes with the coconut cream, your final cream will be watery and will not whip well.

I've found that coconut milk cans are not always consistent - sometimes you get a dud can where the cream won't separate from the water. I usually buy an extra can just in case. For this recipe, I used Whole Foods' full-fat coconut milk, with success.

Note: My strawberries were more tart than sweet, so I sprinkled them with a little cane sugar and a pinch of salt to bring out more of their sweetness.

 

27 comments

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Rate this recipe (after making it):  

  1. Amanda
    05.07.2018

    Looks delicious! Also, that Pie/Tart Pan is really cute! Where did you get it?

    • Jeanine Donofrio
      05.07.2018

      Thanks Amanda! I got it from Food52’s shop – I don’t see it on their site anymore, but I know they carried it for a really long time so maybe they’re just out.

  2. Tiffany
    05.07.2018

    Can I sub almond flour with coconut flour? I’m allergic to nuts 🙁

    • Jeanine Donofrio
      05.07.2018

      Coconut flour isn’t a 1:1 swap since it has so much more fiber. I’d recommend searching for a crust that’s specifically made with coconut flour instead of trying to sub it with unknown results 🙂

  3. Cynthia
    05.07.2018

    Can we replace the egg to make this vegan? What would work the best as a replacement? Thank you!

    • Jeanine Donofrio
      05.07.2018

      I’m not sure since this one isn’t my recipe, sorry! I’m not sure if a flax egg would bind the same way.

      • Cynthia
        05.07.2018

        thank you! I think I will try and see if it works !

  4. Kerri
    05.07.2018

    Would also be interested in an egg replacement. Looks like a delicious slide of summer!! Thanks fur the tip on buying an extra can of coconut milk. I’ve found myself in a bind with a bum can and no replacement.

  5. Brittany Audra @ Audra's Appetite
    05.07.2018

    Fresh strawberry pie is one of my favorite summer desserts…I’m so excited to try this healthy version!

  6. Natalie from lilcookie.com
    05.08.2018

    This tart is simply gorgeous! So beautiful and absolutely delicious! I love strawberries and coconut together – such a treat ♥

  7. This looks amazing! I so rarely use coconut in my cooking which is strange because I really love it. I’m also Gluten Free and have not learned the art of using only Almond Flour yet. This will be a great way to start! Thanks for sharing!

  8. strawberry pie is one of my favorite summers Dish…I’m so excited to try this

  9. Aleksandra
    06.13.2018

    Can I use unbleached almond flour to make this?

    • Jeanine Donofrio
      06.13.2018

      Yep, the recipe uses almond flour!

  10. Andria
    07.04.2018

    I e never used coconut milk from a can. Is there something we can use the water for after we have taken out the cream?

    • Jeanine Donofrio
      07.04.2018

      Save it and use it for smoothies!

  11. Paula from MyYogaTherapist.com
    07.18.2018

    Hi. I’m going to try this tonight for dessert for the family.
    Will this pie, once made, keep in the refrigerator? If so, for how long?
    Will the coconut cream begin to ‘melt’ or become liquidy after a few days?
    Thanks.

    • Jeanine Donofrio
      07.18.2018

      Hi Paula, I had it in my fridge for a couple of days and it was fine. It might change after 2 or so days, but by then everyone in my house had eaten it 🙂

  12. gao nhat ban
    08.31.2018

    the strawberries are fresh

  13. Heather
    11.08.2018

    With my dads birthday coming up I could definitely make this for him! I’m sure he would appreciate it as he loves strawberries since they have a very sweet taste to them.

  14. Jess
    02.15.2019

    Is summer now in brasil and I really need to do this! looks very delicious

    😛

  15. Lewis Johnson
    02.19.2019

    I’m obsessed with strawberry tarts.

  16. Blown away by how good these were. Not surprised though all of the recipes are this good 🙂

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.