Nina’s Strawberry Tart

Submitted by: NINA MUKERJEE FURSTENAU, organizing committee member

Her Food Story:

When grain and dairy and refined sugar became a rare treat only for several family members, I took comfort in the fact that we've come a long way in understanding how plant and nut-based desserts can be delicious. Taste this one. I think you'll agree!

STRAWBERRY TART

Makes 6-8 slices

Ingredients:

• Crust:

  • 1-1/2 cup almond flour

  • 1/2 cup unsweetened shredded coconut

  • 1/4 teaspoon salt

  • 2 tablespoons virgin coconut oil, melted

  • 2 tablespoons pure maple syrup
    

• Filling:

  • 1 (13.5) ounce can of full-fat coconut cream, chilled overnight

  • 2 tablespoons pure maple syrup

  • 1 teaspoon vanilla

  • 2 cups fresh strawberries (or substitute mango in season!)
    

Instructions:

Preheat oven to 350 F. Coat a 9-inch tart pan with removable bottom with coconut oil. In a medium bowl, mix almond flour with shredded coconut and salt. Add coconut oil and maple syrup and mix until the dough looks like coarse crumbs. Press this dough into the bottom and slightly up the sides of the tart pan. Bake for 12 minutes.

In the meantime, drain the liquid from the chilled coconut cream can. The liquid can be saved for smoothies later if you like yummy coconut flavor. Whip the cream until fluffy. Add the syrup and vanilla and whisk it again until smooth. Refrigerate.

Then, after the crust comes out of the oven and has a chance to cool completely, spread the coconut cream topping over the cool crust. Next, thinly slice your strawberries (or other seasonal fruit).

Starting with the outer edges of the tart pan, create a circular pattern with your fruit until you get to the middle. Add a flourish in the center if you are so inclined.

Serve immediately or refrigerate until ready to serve.