Summer Fruits and Coconut Tart

This tart sums up summer in a mouthful. It’s sweet and refreshing, as well as being completely free from refined sugars, grains and gluten, and it’s suitable for vegans. It also makes a beautiful centrepiece at an outdoor lunch party!

 

Makes 1 tart, serves approx. 8

Cooking time: 15 minutes baking + 30 minutes cooling + 30 minutes freezing

Note: This dessert needs to be made a couple of hours in advance, as it will need to go in the freezer for 30 minutes to allow the filling to set. For a faster version, use chilled coconut yoghurt (I like Coyo or The Coconut Collaborative) for the filling instead of coconut cream, as this is thicker and you will be able to chill it in the fridge for about 15 minutes before serving.

Ingredients:

For the crust:

170g ground almonds

60g coconut oil, melted

1tbsp maple syrup

1tbsp water

1tsp vanilla extract

1/2tsp bicarbonate of soda

 

For the filling:

160ml coconut cream or coconut yoghurt, chilled

1tsp vanilla extract

1tbsp raw honey or maple syrup

1 quantity of my Mixed Summer Fruits Compote

Optional: Redcurrants and fresh mint, to top

 

Method:

1.) Preheat the oven to 200°C (180°C fan) and grease a circular, 20cm-diameter tin with coconut oil.

2.) Mix all of the pastry ingredients together and leave it in the fridge to harden for about 20 minutes.

3.) Whilst this is happening, start making the Mixed Summer Fruits Compote. Once ready, pour into a sterilised jar and set aside.

4.) Next remove the mixture from the fridge and press it into the tin, flattening it down and pushing the mixture up the sides to create a crust.

5.) Bake for 15 minutes until golden. Leave the tart in the tin to cool for at least 30 minutes.

6.) Meanwhile, start making the filling. Mix all of the ingredients together in a bowl and store in the fridge until the tart is cool enough to remove from the tin.

7.) Once the tart has been carefully taken out of the tin, pour in the coconut mixture. Finally, add as much of the fruit compote as you like, swirling it through the coconut mixture.

8.) Store in the freezer for 30 minutes to allow the filling to thicken (less freezing time is needed if using coconut yoghurt instead of coconut cream). Remove 15 minutes before serving to allow it to soften slightly, and top with the redcurrants and mint.

9.) Either serve immediately or store in the fridge for up to 4 days. Enjoy!

Lauren x