This beautiful tart is easy to make, and a delicious introduction to alternative baking. The crust is mixed in one bowl, then baked until bronzed and crispy. While it cools, you make the simple one-pan coconut custard on the stove, then spread it over the crust and keep it chilled until you’re ready. That’s it! Once it’s time for dessert, just add the fresh raspberries, and get ready to impress your guests with a vibrant ruby-red showstopper that tastes as good as it looks.
Coconut Cream and Raspberry Tart [Vegan]
For the crust:
- vegetable oil spray or melted coconut oil, to grease the tart pan
- 1/2 cup blanched almond flour
- 1/3 cup sweet white rice flour
- 1/3 cup coconut flour
- 1/4 cup granulated sugar
- 1/4 + 1/8 teaspoon salt
- 7 tablespoons coconut oil, at solid room temperature or slightly cooled
- 1 teaspoon vanilla extract
- 2 tablespoons cold water
- 1/3 cup bittersweet chocolate, finely chopped
For the filling:
- 1 can full-fat coconut milk
- 1/2 vanilla bean
- 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 pints fresh raspberries, or enough to cover the top in a single layer
- Preheat oven to 350ºF. Lightly grease a 12×4-inch rectangular tart pan or a 9-inch round tart pan with a removable bottom, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the almond flour, rice flour, coconut flour, sugar, and salt. Mix briefly to combine. Use a spoon to scatter pieces of coconut oil over the surface of the mixture, then pour over the vanilla extract. Beat on medium-low speed until the coconut oil is evenly incorporated and the mixture begins to form clumps, about 2 minutes. With the mixer still running, slowly add the cold water, and continue mixing until the mixture starts to clump together. Transfer the mixture to the greased tart pan, and use the back of a spoon or measuring cup to gently but firmly press the mixture into the bottom and sides of the pan, making an even crust. Prick the bottom of the crust all over with a fork, then transfer the pan to a freezer until firm, 15-30 minutes.
- Place the chilled tart pan on a baking sheet, and bake until the crust is golden, 20 to 25 minutes. Remove the pan from the oven, and while still hot, scatter the chopped chocolate over the bottom of the crust. Let the chocolate sit for 1 minute, then use the back of a spoon to smear the chocolate evenly over the bottom and sides of the crust. Let cool completely to room temperature, then place in the fridge until the chocolate is completely chilled, about 20 minutes.
- Pour the coconut milk into a medium saucepan. Slice the vanilla bean in half lengthwise, and scrape out the seeds using a small knife. Place the scraped seeds in the coconut milk, along with the vanilla bean halves, and stir to combine. Place over medium heat and cook, stirring occasionally, until the milk is hot and beginning to get steamy, then remove from heat. Do not bring to a simmer, as the milk may separate. Cover, and let the vanilla flavor steep into the coconut milk for at least 10 minutes or up to an hour.
- Once the vanilla has steeped, combine the sugar, cornstarch, and salt in a small bowl. Whisk to combine, then add a few tablespoons of the coconut milk. Whisk to form a runny paste, then add the paste to the pan with the coconut milk. Whisk to combine, then place the pan over medium heat. Whisking constantly, bring to a simmer and cook for 1 to 2 minutes, until the mixture has thickened to the consistency of thin yogurt. Place a fine mesh strainer over a large heatproof measuring cup, and pour the hot custard through the strainer into the cup. Pour the strained custard into the chilled tart crust, and use a spatula to spread it evenly. Chill in the fridge until completely set and firm, about 2 hours.
- To serve, remove the tart from the pan by pushing the removable bottom upwards and sliding the sides off. Slide the tart off the metal bottom, and onto a cutting board or serving tray. Cover the top of the custard with raspberries, then cut into slices and serve. Enjoy!