Coconut Raspberry Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Gluten Free Dessert
Serves: 9 inch tart
Ingredients
Crust
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
  1. Preheat oven to 375°F
  2. Grease a 9 inch tart pan.
  3. 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.
  4. 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)
  5. Bake for 7 minutes, remove from oven and cool completely.
Filing
  1. Scoop the cream off the top of the coconut milk and add to a medium bowl.
  2. Add the honey/maple syrup and vanilla.
  3. Beat with a hand mixer until smooth and fluffy.
  4. Transfer to the cooled crust and distribute evenly with a spatula or spoon, and pop in the fridge.
Topping
  1. In a small bowl, add the yogurt, lemon juice, and zest and mix with a spoon.
  2. 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.
  3. Top with the fresh raspberries in a circular pattern.
  4. Whisk the jam in a small bowl and drizzle on top with a spoon. You can use a small pastry bag if you like.
  5. Store in the fridge until ready to enjoy!
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/03/coconut-raspberry-tart/