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.
- 1/2 cup plus 1 tablespoon unsweetened shredded coconut
- 6 tablespoons coconut oil, melted and slightly cooled
- 1 1/4 cup gluten-free old-fashioned rolled oats (not quick cooking)
- 1/2 cup quinoa flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 6 tablespoons maple syrup
- 1 (13.5-ounce) can full fat coconut milk
- 1 (7.4-ounce) can Let's Do…Organic brand Organic Sweetened Condensed Coconut Milk
- 1- inch section ginger, peeled and finely grated
- 1/2 teaspoon fresh ground cardamom seed
- 1/4 teaspoon sea salt
- 2 tablespoons agar agar flakes or 1 tablespoon agar agar powder
- 1 tablespoon lemon zest plus 1/4 cup lemon juice (from 1 - 2 lemons)
- 1/4 teaspoon fresh grated nutmeg
- 1 cup sliced strawberries
- 2 tablespoons maple syrup
- pinch sea salt
- 1 tablespoon toasted coconut flakes
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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.
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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.
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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.
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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.
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Set crust on a rimmed baking sheet and bake until crust is fragrant and golden, 20 - 25 minutes. Cool in tart pan on a wire rack 30 minutes, then (very) carefully unmold, replace on rack, and allow shell to cool completely.
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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.
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Spoon coconut mixture into pitcher of a blender and add lemon zest and juice, and nutmeg. Pulse 4 times. (This step blends ginger and lemon zest into the coconut base and makes for a fluffier, airier filling.)
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Spoon filling into cooled tart shell. Chill tart in fridge 30 minutes or longer. Once filling is set, cover loosely with plastic wrap.
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Just before serving, mash 1/2 cup strawberries with maple syrup and sea salt in a small bowl. Toss in remaining sliced berries; let mixture stand on counter 10 minutes. Spoon strawberries onto tart, top with reserved toasted coconut, slice, and serve.