Strawberry Coconut Cream Tart by Rebel Recipes
Fresh and healthy enough for breakfast, but also decadent enough for dessert. Delicious!
Serves 6|Takes 55 minutes
For the Tart base;
2 tbsp ground flaxseed
6 tbsp filtered water
3/8 cup of ground almonds
1 1/2 cups of finely ground oats – made by blitzing Flahavan’s Oats in a food processor until you get a flour texture
1 tsp baking soda
1 tbsp coconut sugar
2 tbsp neutral oil – I used rapeseed
3 tbsp almond milk
For the filling;
1 cup of coconut cream
Zest of 2 unwaxed lemons
1 tbsp maple syrup
½ tsp vanilla extract
For the oat crumble layer;
2 tbsp ground almonds
4 tbsp Flahavan’s Oats
2 tbsp desiccated coconut
2 tbsp almond butter
1 tbsp maple syrup
Strawberries – Enough to cover the top
1 tsp maple syrup – optional
Fresh thyme or mint
Preheat the oven to Gas mark 4 /180c
Grease your pie tin with a little coconut oil
To make the tart;
Make the flax “egg” by mixing the ground flaxseed and water in a bowl – set aside to thicken. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix thoroughly to form a dough.Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.Bake the case for 20 minutes on Gas mark 4/180c.
Remove from the oven to cool.
To make the filling;
To make the coconut cream – add all ingredients in a food processor or blender (on low for blender) and blend until smooth and fluffy. Don’t over-blend as you will loose the fluffiness. Transfer to a tub then pop in the fridge to firm up a little.
To make the crumble topping;
Pre heat the oven to 180c.
Mix the crumble mix together do everything is combined – transfer to a baking tray.
Bake for 10 minutes until lightly toasted. Set aside.
When the tart base has cooled spoon in the cream over the base.
Pop back in the fridge to for 1-2 hrs until the cream has firmed up.
Now add the strawberries and a few tbsp of the oat crumble.
Drizzle some maple syrup over if desired.
Top with fresh thyme or mint.
Recipe kindly provided by Niki Webster of Rebel Recipes. Follow Niki on Instagram @RebelRecipes, and check out her new book, ‘Rebel Recipes: Maximum flavour, minimum fuss’ on Amazon.