Lenten strawberry tart

Ingredients

The pastry base

130 grams (1 cup) flour
50 grams (1/4 cup) powdered sugar
30 milliliters (2 tablespoons) orange juice
15 milliliters (1 tablespoon) vegetable oil
5 grams (1 teaspoon) baking powder
1 gram (a pinch) salt

Coconut custard

250 milliliters (1 cup) coconut milk
10 grams (1 tablespoon) flour
10 grams (1 tablespoon) cornstarch
60 grams (1/3 cup) sugar
vanilla paste to taste
30 grams (2 tablespoons) coconut oil
1 gram (a pinch) salt

Equipment

Mixing Bowls
You’ll need at least two different bowls to keep your dry and liquid ingredients separate before combining them. Glass or stainless steel bowls work best.
Parchment Paper
A crucial tool for rolling out your dough without sticking and also useful for lining your baking tray.
Baking Ring
Makes forming the tart crust much easier and keeps the shape consistent. Can be replaced with a pie tin if unavailable.
Blender
Helps in achieving a smooth and airy consistency for your coconut custard. A hand blender works as well.
Hand Whisk or Electric Mixer
Essential for whipping your coconut cream to pipe around the edge of the tart. An electric mixer can save you time and effort.
Measuring Spoons and Cups
Accuracy is key to achieving the perfect consistency, so ensure you measure your ingredients precisely.

Instructions

Step 1

Mix the dry ingredients separately from the liquid ones. Then combine everything and knead the dough quickly. Wrap it in film, and place it in the fridge for an hour. Chilling the dough helps it firm up, making it easier to roll out.

Step 2

Roll the dough out on parchment, put it in a ring, forming a side. Place parchment on top with a weight. Bake for 15 minutes at 356°F (180°C), remove the parchment and the weight, and place back in the oven until done. Blind baking with weight helps the crust hold its shape.

Step 3

Mix flour and cornstarch into 1/2 cup of cold coconut milk. Put the remaining coconut milk, sugar, salt, and vanilla on the stove, and bring to a boil to dissolve the sugar. Pour in the flour mixture, stirring until the custard thickens. Constant stirring prevents lumps from forming.

Step 4

Remove the pan from the heat, cool slightly, and add coconut oil. Whisk with a blender until smooth. Cover with film directly in contact with the custard and cool. Place in the fridge until completely cooled. Contact film prevents skin from forming on the custard. * Some coconut extract can be added to enhance the flavor.

Step 5

Apply the cooled custard to the cooled pastry base. Put strawberries on top. For gloss and to prevent the berries from drying, apply a layer of strawberry puree mixed with water and agar. Decorate the tart with whipped coconut custard around the edge of the tart, or just whip some coconut cream with powdered sugar and pipe the decor. Let it be delicious!

Servings

Serve this delightful Coconut Custard Tart chilled 🥶, right out of the fridge, for an extra refreshing experience. **Top it with fresh berries🍓** like strawberries, raspberries, or blueberries to add a burst of color and tartness. If you’re feeling a bit fancy, sprinkle some **toasted coconut flakes 🥥** or a dash of **powdered sugar** for a touch of elegance.

For a more indulgent option, drizzle some **melted dark chocolate 🍫** over the custard or serve a slice with a scoop of **vanilla bean ice cream 🍨**. This tart also makes a fabulous addition to a brunch spread, delighting guests with its tropical twist. Try pairing it with a **refreshing coconut mojito 🥂** for an even more immersive flavor experience. Enjoy every delectable bite!

Variations

It's easy to **make this recipe gluten-free and vegan** without sacrificing flavor. Here's how:

🙌 Gluten-Free Version: Replace the flour in the pastry base with a gluten-free baking blend. Ensure you’re using gluten-free baking powder as well. You’ll achieve the same lovely texture.

🌱 Vegan Version: Use a vegan powdered sugar for the pastry base and coconut cream. Substitute coconut oil for any butter that might be used in versions of this recipe, and ensure your vanilla paste is vegan-friendly. The coconut custard is already vegan, making this an easy transition!

Faq

How do I prevent my tart crust from getting soggy?
Pre-bake your crust (blind baking) with parchment paper and weights before filling it. This ensures a crisp, fully-cooked base that won't turn soggy.
Can I use canned coconut milk for the custard?
Yes, canned coconut milk works perfectly for this recipe! Just make sure it's full-fat for a creamier custard.
What's the best way to roll out the pastry dough evenly?
Use parchment paper on both sides of the dough while rolling it out. This prevents sticking and helps in achieving an even thickness.
Can I prepare the tart crust in advance?
Absolutely! You can prepare the crust a day in advance and store it in the fridge before baking. Just make sure to bring it to room temperature before rolling it out.
How do I achieve a glossy finish on the strawberries?
Brush the strawberries with a thin layer of strawberry puree mixed with water and agar before placing them on the tart. This keeps them shiny and prevent them from drying out.
What's the best method for whipping coconut cream?
Chill your mixing bowl and beaters in the freezer before whipping the coconut cream. This helps in achieving a stiffer, more stable whip. For best results, use cold, full-fat coconut cream.