You know how sometimes you get a bit ahead of yourself and decide that you’re going to make things without a set recipe? This is one of those recipes. I needed to make something for a birthday party Mr. Bean and I went to yesterday, but I was unsure of what to make. This month’s Go Ahead Honey It’s Gluten Free hosted by A Gluten Free Day has the theme of “Garden Tea Party,” so I used that as my starting point. I asked Mr. Bean what I haven’t made in a while and he said flan or tarts with flan in them. Since I’ve been on a bit of a raw kick, I couldn’t decide whether or not I wanted to make them raw or not, so I did both. Over achiever much?
Since I didn’t use a pre-set recipe, I want to share who I received my inspiration from (Other than my new Raw cookbook.)
Strawberry Icebox Pie from Pumpkin’s Pantry
Fruity Coconut Cashew Cream Tarts from An Opera Singer in the Kitchen
Lime Tarts with Coconut Almond Crust from The Lively Kitchen
Oh man, were these an adventure. First, I learned why when recipes call for a vitamix, using a magic bullet doesn’t cut it (especially since overheats after about 10 seconds.) Secondly, I learned that you shouldn’t stick cans of coconut milk in the freezer as both the cream and clear liquid freeze, which means that the frozen chunks that you think are cream aren’t, so it didn’t whip up the way it was supposed to. Duh. Now that we established that, these wouldn’t have nearly been as time consuming had I not done those two things, so please do not be discouraged! Everything is fairly straight forward if you have the correct equipment and techniques. I’m not saying that this is impossible with a magic bullet, but it will save you so much time, frustration and agony!
Thankfully, these turned out very well, so it made it worth the effort. I made two different crusts and two different fillings. It’s hard to say which combination was my favourite, but it’s probably the raw crust with the raw coconut filling. Feel free to use whatever kind of berries you want!
Note: I did use one fresh coconut for this recipe. I cracked it open using the first set of instructions here, cut out the meat by cutting triangles and prying it out and used a vegetable peeler to remove the remaining husk.
Raw Macadamia – Almond Crust
1 c. raw macadamia nuts
1/3 c. almonds, soaked for an hour
2/3 c. fresh shredded coconut
3 tbsp. coconut oil
2 tbsp. raw agave nectar
- Process macadamia nuts and almonds together in a food processor until crumbly.
- Add the remaining ingredients and process until combined. Don’t process too long as you might end up with nut butter!
- Take a heaping tablespoon of mixture and press into individual tart holders. It should make 12 – 14 tarts depending on how thick they are and their size.
- Store in fridge until you need them.
Coconut Almond Crust (Inspired by Elana’s Coconut Almond Pie Crust)
1/2 c. almond flour
1/2 c. dried shredded coconut (Or you could use coconut flour like I did in my banana cream pie.)
2 tbsp + 1 tsp. coconut oil
2 tsp. agave nectar
1/2 tsp. vanilla extract
- Mix together almond flour and coconut.
- Over low heat, melt the coconut oil. Add the agave and vanilla and whisk until combined.
- Pour wet ingredients into dry and mix until combined.
- Take a heaping tablespoon of mixture and press into individual tart holders. They should make between 5 – 7 tarts.
- Place on a baking sheet and bake in the oven for 5 – 10 minutes or until the bottoms are lightly golden brown. The bottoms do kind of puff up a bit, so don’t be alarmed when they do.
- Remove from oven and cool before filling.
Raw Coconut Filling (Inspired by Matthew Kenney’s Coconut vanilla cream from his Everyday Raw Cookbook.)
1 1/2 c. fresh coconut
3 tbsp. agave nectar
2 tbsp. coconut oil
2 tbsp. lemon juice
1/2 vanilla bean, scraped
6+ tbsp. coconut water from coconut (may not be needed if you have a vitamix or any good blender)
- Add all ingredients to your blender and process until smooth. (Mine never got smooth but it was still okay!) Add some of the water from your coconut to adjust consistency if desired.
- Cool in the fridge for an hour or so or until it is the consistency that you want.
Coconut Cream Filling
Coconut cream (taken off top of a can of coconut milk – see instructions here)
1/2 vanilla bean, scraped
1 tbsp. agave nectar (or more to taste)
- Place all ingredients in a mixing bowl. Whip on high speed until peaks form.
- Store in the fridge.
- Drop a spoonful or two of your desired filling into the tart crusts. (I used two for the raw crust and one for the baked crust.)
- Decorate with your desired berries.
- Store in the fridge until ready to be served.
What is your favourite kind of tart?
Submitted to: Slightly Indulgent Tuesdays, Hearth and Soul Hop 49 and Gluten Free Wednesdays. You can also see one of my photos on foodgawker!