Summer has always been my favorite season. Not only because of the languid, long evenings and the permanent vacation mood, but also because of those delicious summer fruits. Juicy apricots, ruby red raspberries, ripe blackberries that will leave your hands purple and boxes filled with incredibly fragrant strawberries. Fruit that just asks to be turned into a delicious tart, filled with nothing but goodness.
Recently, I ordered a box of local strawberries through Ztrdg (a Dutch online marketplace where you can order freshly harvested ingredients) and really: I’ve never had berries this sweet and delicious. I immediately decided – well, after I scarfed down the first half in minutes – to use them in this strawberry tart that quickly became a new favorite. With a crispy bottom, a touch of nutty buckwheat and luscious coconut cream. It’s the perfect late summer tart!
You probably heard about how coconut cream is a dairy free alternative for traditional whipped cream. That’s not only very convenient, but also absolutely delicious – also for those who can eat dairy. The cream is obtained by putting a can of full-fat coconut milk into the fridge overnight, so the thick cream and thin milk can separate. The next day, you just scoop out the cream and whisk it into soft peaks. Those with a sweet tooth can add some sugar or honey. Or try to experiment with cacao powder or ground cinnamon.
This crust is made with a mixture of oats, buckwheat flour and regular wheat flour (can be substituted by spelt flour). I used coconut oil to intensify the coconut flavor of the cream, but you can also substitute butter. Best of all: you just use a food processor to mix everything together; it doesn’t get much easier than that.
The result is a robust crust with a lovely crunch to balance the soft, luscious cream and sweet strawberries.
For the coconut cream:
1 can of full-fat coconut milk, placed in the fridge overnight
optional: sugar, to taste
for the tart crust:*
65 g (3/4 cup) oats
3 tbsp buckwheat flour
½ tsp baking powder
75 g (3/4 cup) wheat or spelt flour
50 ml (3 tbsp + 1 tsp) coconut oil, melted
3 tbsp honing of maple syrup
extra: round springform pan (ca. 8 inch/ 20 cm), oiled and lined with parchment paper + food processor
400 g strawberries, in quarters
1-2 tsp (coconut) sugar
* based on a recipe from Amy Chaplin’s At Home in the Whole-Food Kitchen
(One day in advance: place the can of coconut milk in the fridge)
Preheat the oven to 350F (175C).
Begin with the crust. Grind the oats in the food processor until the mixture resembles flour. Add buckwheat, baking powder, flour and a pinch of salt and mix everything together.
While the processor is running, slowly add the coconut oil and honey until you’ve got a moist, slightly crumbly dough. Add extra honey or a tablespoon of cold water when the dough is too crumbly to handle.
Press the dough into the bottom and edges of the prepared pan. Prick the bottom several times with a fork. Bake for 16-18 minutes, or until the crust is golden brown. Leave to cool while you prepare the filling.
Mix the strawberries and sugar. Leave to marinate in a bowl.
Prepare the coconut cream. Carefully open the can of coconut milk and scoop the thick cream in a (preferably cold) batter bowl. Whip the cream with a whisk or mixer until soft peaks form. Add sugar to taste.
Spoon the coconut cream over the cooled-off crust and add the strawberries on top.