Grain-free, refined-sugar-free and gluten-free.
This Summer Strawberry Tart Recipe from the new cook book Sweet Laurel, by Laurel Gallucci & Claire Thomas, is the perfect summer treat. You can make it yourself with just a few simple ingredients.
Makes 1, 9-inch tart
2 tablespoons coconut oil, solid, plus more for greasing the pan
2 cups plus 2 tablespoons almond flour
1/4 teaspoon Himalayan pink salt
1 tablespoon maple syrup
1 large egg
2 cups Coconut Whipped Cream
4 cups strawberries, mix of whole, halved, and sliced
Make your own coconut whipped cream with this easy recipe from Sweet Laurel.
1. Preheat the oven to 350°F. Generously grease a 9-inch tart pan with coconut oil.
2. In a food processor fitted with the chopping blade, pulse the flour and salt until combined. Add the coconut oil, maple syrup and egg and blend until the mixture forms a ball. Lightly press the dough into the tart pan and bake for 10–12 minutes, until light golden brown.
3. Remove the crust from the oven and allow to cool completely. Fill the crust with coconut whipped cream and top with strawberries. Slice and serve. This is best the same day it is made, but the crust can be made up to a week ahead of time and stored, well wrapped, in the fridge.
Recipe reprinted from Sweet Laurel: Recipes for Whole Food, Grain-Free Desserts. Copyright © 2018 by Laurel Gallucci and Claire Thomas. Photography by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.