Cardamom Strawberries & Coconut Cream Tart!
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • For the Crust:
  • 1¼ cup Pamela's Gluten Free AP Flour
  • 1 stick Green Valley lactose free butter(can sub vegan butter or grass-fed butter)
  • ½ tsp. salt
  • 1 egg beaten
  • 1 tsp. apple cider vinegar (can sub, white vinegar, rice vinegar, champagne vinegar)
  • ½ cup powdered sugar
  • For the Filling:
  • 16oz of fresh strawberries
  • 1 cup canned full fat canned coconut milk
  • 1 cup granulated sugar
  • 1 tsp. cardamom
  • ½ tsp. almond extract
  • ½ tsp. salt
  • Juice from half a lemon
Instructions
  1. Pre-heat the oven to 375 degrees and put your 9 inch round tart pan with removable bottom on a baking sheet and set aside.
  2. In the bowl of stand mixer fitted with paddle attachment or can be done in a food processor. Mix the butter and powdered sugar until smooth. Add the egg and mix, next add the flour and salt and mix until the dough comes together and no flour bits remain. It does not have to form a ball.
  3. Press the dough evenly across the bottom of the tart pan and up the sides. Trimming any excess dough away. Dock the dough with a fork all over. Place in pre-heated oven for 15 minutes. Remove and using a glass or bottom of measuring cup sprayed with non-stick spray carefully press down the down on the bottom and against the sides of the tart. Place back in the oven for another 3 to 5 minutes. Remove from oven, it will just be beginning to turn golden brown.
  4. For the Filling:
  5. While the crust is par-baking make the filling. In a large mixing bowl, combine the sugar, coconut milk, almond extract, salt, lemon juice and cardamom together and whisk until smooth. Slice the tops off the strawberries and quarter the strawberries (if extra large cut them in 8ths).
  6. Add the strawberries to coconut milk mixture and stir to combine. Pour the filling into the warm par-baked crust almost to the top (you may have a little liquid left over) still on the baking sheet, bake in the center of the oven for 40 to 50 minutes rotating halfway through. Remove from oven when the filling is bubbling and the strawberries are deep red roasted color and the crust is golden brown. Cool on rack for at least an hour before removing tart from pan. Allow to cool to room temp and slice and serve. Store leftovers for up to 1 day covered in the fridge.
  7. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/05/09/cardamom-strawberries-coconut-cream-tart-tis-the-season/