Star-Spangled Coconut Cream Tart (GF, DF, Paleo)

What could be more upbeat than to have a festive and deeply satisfying dessert while staying within the framework of grain-free, dairy-free, refined sugar-free diets? Here it is and just in time for the July 4th holiday. This tart is actually very simple especially if you have a tart or quiche pan. Berries can be any variety as long as they are red and blue.

I always say, when working in the kitchen, life is a lot easier when you have the proper equipment. I love appliances and small kitchen gadgets. For this recipe there are two tools that make all the difference; a tart or quiche pan with a removable bottom and an angled spatula. These two tools will help you make this dessert look like a seasoned professional chef baked it. Don’t you agree? Doesn’t it look gorgeous?

The other important thing is that it tastes as good as it looks — and this one does for sure.

Star-Spangled Coconut Cream Tart

Ingredients for the chocolate crust

• 1 medium egg
• 3 tablespoon raw honey (where to buy)
• 2 tablespoon coconut oil, butter or ghee (how to make ghee)
• 1 teaspoon vanilla
• 2 cups almond flour (where to buy almond flour) (how to make almond flour)
• 1/4 cup coconut flour plus 1 tablespoon if necessary (where to buy coconut flour)
• 1/4 cup cocoa powder (where to buy)
• 1/2 teaspoon sea salt (where to buy sea salt, spices and extracts)
• 1/2 teaspoon baking soda

 Equipment

• Food processor (my favorite processor)
• Hand mixer (this one looks good)
• Stand mixer (I would love to have this stand mixer)
• Tart pan (I like this one)
• Angled spatula (this one is good)

Instructions for the chocolate crust

1. Place all the wet ingredients  into a food processor and mix
2. Add the dry ingredients except the extra tablespoon of coconut flour and process until you get a nicely formed ball
3. If the dough is sticky, add the extra tablespoon of coconut flour and mix again
4. Remove the dough from the processor and place into a greased 9 or 10″ tart pan with a removal bottom (I also cut parchment paper to fit on the bottom)
5. Press the dough into the bottom and sides of the pan and even out the bottom as best you can
6. Bake at 300 degrees F for 15 minutes
7. Let cool

Ingredients for the coconut filling

• 1 tablespoon vanilla
• 2 tablespoon raw honey
• 1 box coconut cream or 8 ounces of the cream from coconut milk (where to buy coconut cream)

Instructions for the coconut filling

1. Place all the ingredients into a bowl
2. With a hand mixer (or stand mixer) mix it all together for a few minutes
3. Place tin the freezer for one hour or the refrigerator for several hours to thicken
4. When the cream is thick, spread it on the cooled crust
5. Use an angled spatula to spread it smoothly and evenly (this simple tool makes all the difference in spreading the cream evenly)

Ingredients for the topping

• 1 pint of blueberries (or any blue berry)
• 1 small container of raspberries or any red berry

Instructions for the topping

1. Gently lift the tart out of the pan by holding it from the bottom and pulling it up out of the sides
2. Slide the tart off the bottom of the pan onto a flat cake plate
3. Place the cleaned and dried berries in any pattern you desire or use the one here by placing the red berries in the middle, working from the center out and the blue berries along the edges
4. Refrigerate for several hours before serving

This post is shared at: Gluten Free Wednesday, Whole Food Wednesday, Allergy Free Wednesday, Healthy 2 Day, Whole Foods Wednesday, Mommy Club, Real Food Wednesday, Tastastic, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Country Hop, Fight Back Friday, Friday Food, LHITS, Seasonal Celebration, My Meatless Monday, Sugar Free Sunday, Melt in Mouth Monday, Monday Mania, Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday Naptime, Traditional Tuesday, Hearth & Soul Hop, Tasty Tuesday 33, Sustainable Ways, Whole Food Wednesday, Gluten Free Wednesday