Welp, it’s here…strawberry season! The official season of the beginning of longer days, warm rays and all things strawberry! Although, right now it feels more like pumpkin spice season with temps in the 30s yesterday! I guess it’s fitting that the weather doesn’t even know what the frickin’ day or time of year it is either! Ha-ha, well let me tell you it’s strawberry season and I am kicking it off with this simple, yet elegant and refined Cardamom Strawberries and Coconut Cream Tart!
So even though the world has gone topsy-turvy in every possible way, we can still relish in the small and simple pleasures that we do have. Yeah, there may be a pandemic, the murder hornets have arrived, snow storms hitting the northeast…wait…is this the premise to Donny Darko’s (Jake Gyllenhaal reference for all y’all who don’t know what Donny Darko is, google it ) end of the world flick? No, but it sure feels like it. It’s not the end of the World…yet, at least I don’t think it is, so let’s offer up a bit of escapism this weekend and concentrate on the positive things. Like being with family for those of you that are lucky enough to be home with family members (I like my family, but I am not home with them), and you and I still have food on the table (while others don’t, consider donating to your local food bank). So embrace your good fortune, and I am assuming good fortune if you are reading this and focus on the bright spots around you.
Ok, back to the good, the strawberries and the season. Yes, official kick-off to strawberry season has me thinking about what juicy concoctions I can come up with both savory and sweet. Starting off with this sweet, sweet (the second sweet in the cool, or I think the kids are using “litty” these days way) tart. It really is a breeze to whip up, no chilling or rolling the crust, just a few simple ingredients and ta-da strawberry tarts forever…or for your Mother’s Day weekend. I kept it gluten free using Pamela’s Vegan Gluten Free Flour Blend, lactose free as well with Green Valley lactose free butter in the crust. The filling is just fresh beautiful strawberries, cardamom, almond extract, sugar and coconut milk. It all bakes up to this simple beauty that will tantalize your taste buds and get you in the strawberry season state of mind.
Right before the oven, coconut creamy strawberry goodness!
Roasty bubbly goodness out of the oven.
The filling thickens and is a lip smacking strawberry delight!
So, count your blessings or whatever it is you count this weekend. Whether you are celebrating your mom at home with you, you are a mom, celebrating virtually or spiritually, this tart is perfect for any occasion! And a lot more occasions to come! So, buck up and bake up my Cardamom Strawberries and Coconut Cream Tart and enjoy the season (still in sweatpants, thank goodness it’s freezing out, silver linings)!
Happy Weekending!
Diane
- 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
- 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.
- 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.
- 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.
- For the Filling:
- 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).
- 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.
- Enjoy!
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