Happy almost Easter!
This beautiful tart is a definite crowd pleaser if you’re hosting for Easter this year, or heading out to a pot-luck and need to bring something fun and absolutely delicious. When my girls were little girls, we made this dessert sometimes on Valentine’s Day, and used cream cheese and graham crackers back then. I’ve been working on this healthier version with a crust made out of Simple Mills’ gluten-free pecan cookies, and a filling of coconut cream and coconut yogurt. I think we enjoy this version even more and you’d never know it’s sans gluten, dairy, or eggs. You can make it the night before and be all ready to go for Easter morning. Please let us know what you think in the comments below!
Coconut Raspberry Tart
Prep time
Cook time
Total time
Author: Healthy Cooking Daily
Recipe type: Vegan, Gluten Free Dessert
Serves: 9 inch tart
Ingredients
Crust
- 1 Package Simple Mills Pecan Cookies
- 6 Tbl ghee or coconut oil, melted
Filling
- 1 can full fat coconut milk, refrigerated overnight
- 3 Tbl honey or maple syrup
- 1 tsp vanilla
Topping
- 1 container Coyo dairy free yogurt, or your favorite
- 1 Tbl lemon juice
- 1 tsp lemon zest
- 1 6 oz package fresh raspberries
- ¼ c unsweetened raspberry jam (my favorite)
Instructions
Crust
- Preheat oven to 375°F
- Grease a 9 inch tart pan.
- Add the entire box of cookies to a food processor and pulse 4-5 times until you have a fine crumb, then add ghee/oil.
- Pulse a few more times and transfer to the tart pan and evenly distribute to cover bottom and sides of pan (use your fingers or the bottom of a small measuring cup)
- Bake for 7 minutes, remove from oven and cool completely.
Filing
- Scoop the cream off the top of the coconut milk and add to a medium bowl.
- Add the honey/maple syrup and vanilla.
- Beat with a hand mixer until smooth and fluffy.
- Transfer to the cooled crust and distribute evenly with a spatula or spoon, and pop in the fridge.
Topping
- In a small bowl, add the yogurt, lemon juice, and zest and mix with a spoon.
- Remove tart from the fridge and add the yogurt mixture on top of the coconut cream filling, spreading evenly to the edges with a spoon.
- Top with the fresh raspberries in a circular pattern.
- Whisk the jam in a small bowl and drizzle on top with a spoon. You can use a small pastry bag if you like.
- Store in the fridge until ready to enjoy!
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