Coconut Cream Fruit Tart

This recipe has been in the works in my head for quite a while. I have always loved looking at fruit tarts in the grocery store and bakery, but they are such a disappointment whenever I actually try them. I don’t much care for pastry crust or custard, which already kills two thirds of it. Good fruit can usually make up for some bad ingredients, but in my experience, the fruit is too glazed over to be all that enjoyable. The ones that look the prettiest never taste the prettiest… On the other hand, throw a lot of brown-colored ingredients in a bowl, and it usually tastes pretty good!


With this recipe, the look matches the taste. Brightly colored for Easter to match our flowers, it’s enough to brighten up any dinner or brunch table. flowersWith no added sugar, flour, or butter, it’s a light dessert or can even be part of your late-morning meal. I’ll admit, this was what I went for first on the Easter brunch table. It was pretty tortuous to have it sitting in the freezer just waiting to be eaten since the day before! Unfortunately (or fortunately for the sake of the tart), it’s kind of hard to break off a piece and still have it looking perfect when it comes time to eat it… I did eat the leftover coconut cream for dessert the previous night and definitely chomped down on the raspberries and kiwi as I decorated.


Like the cinnamon rolls, this was also gone despite the vast quantities of other food at brunch.


Coconut Cream Fruit Tart


3/4 cup almonds

1 1/2 cups ground oats/oat flour

2 tbs maple syrup

1 tbs coconut oil

1/4 tsp sea salt

1.Preheat oven to 350F. Mix all ingredients in a food processor and process until smooth and dough like. I also added in a dash of cinnamon for some extra flavor.

2. Press crust evenly into lightly greased pie dish. Poke a few holes with a fork so that it doesn’t puff up while baking. Bake for about 10 minutes or until lightly browned. Let cool while you are making the filling.


Full fat coconut milk (canned)

Fruit for decorating (berries, kiwi, etc)

Drizzle of syrup

1. Do not shake coconut milk can. Open and scoop out the cream (it will be separate from the water). Whip in a high speed electric mixer to make light and fluffy, like whipped cream. Add in some optional maple syrup as sweetener.

2. Spread evenly over the cooled crust.

3. Decorate with your choice of fresh fruit, drizzle with syrup, sprinkle with cinnamon, and store in the freezer to firm before serving.



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