This aromatic vegan strawberry coconut tart is suffused with fresh ginger, lemon, cinnamon, and cardamom. It has a nutty, gluten-free oat and coconut crust and is topped simply with strawberries tossed in maple syrup and toasted coconut.
To set the coconut filling, I used agar agar flakes; agar agar is a clear, flavorless seaweed product that can be used as a vegan gelatin alternative. Look for it in the seaweed aisle or find concentrated agar agar powder in the baking aisle.
The night before, set can of coconut milk in the fridge and leave undisturbed overnight. This will ensure the thick coconut cream rises to the top and can easily be scooped out.
Preheat oven to 300 degrees F. Spread shredded coconut on a rimmed baking sheet. Toast until coconut is a very light golden brown, about 4 minutes. Remove coconut from pan (otherwise it will continue to brown) and set aside to cool. Reserve 1 tablespoon toasted coconut for garnish.
Turn heat up to 350 degrees F. Line bottom of a 13 3/4 x 4 1/2-inch rectangular or 9-inch round tart pan with parchment and grease bottom and sides with coconut oil.
In the bowl of a food processor, pulse to combine toasted coconut and oats. Add quinoa flour, sea salt, cinnamon, maple syrup, and coconut oil; pulse just until mixture forms a shaggy ball. Press into prepared tart pan, taking extra care to build up sides. Poke crust all over with a fork.
Combine 1 cup coconut cream from chilled can of coconut milk, condensed coconut milk, ginger, cardamom, sea salt and agar agar flakes in a heavy-bottomed saucepan. Bring mixture to a gentle boil over medium heat, whisking constantly. Turn heat to the lowest setting, cover, and cook 10 minutes, stirring every few minutes to prevent scorching. Check mixture to make sure agar agar has dissolved; if it hasn't, cook 5 minutes longer. Remove from heat and let mixture stand, covered, 10 minutes.