Things are just cuter when they’re smaller, aren’t they? That’s certainly the case with the combination of strawberries in a coconut custard with a cocoa crust: great in a full-size tart, but somehow better in a mini version. This strawberry tartlet is a pleasure to bake and a pleasure to eat, and crossed my mind when I saw the gluten-free Rhubarb Coconut Honey Tart over on the theKitchn, which is itself inspired by the savory Fennel & Coconut Tart from the recently-released Vegetarian Everyday by David Frenkiel and Luise Vindahl (creators of Green Kitchen Stories).
Rhubarb season is over in Texas, but strawberries are still small, sweet, and locally-sourced in the markets. Paired with the berries, this tartlet features a cocoa-spiked, un-fussy crust that can be rolled out and then pressed into the pan and a custard that’s not much more effort than whipping up scrambled eggs. It’s also grain-free, gluten-free, dairy-free and refined sugar-free… so what are you waiting for?
- ¾ cup almond flour
- ½ cup arrowroot flour
- 1 tablespoon cocoa
- Pinch salt
- 1 tablespoon coconut oil, plus more for greasing pans
- 1 tablespoon honey
- 2 tablespoons coconut milk
- 1 egg
- ½ tsp vanilla extract
- 1 tsp honey
- 1 tbsp coconut milk
- Handful of chopped strawberries
- Maple sugar (optional)
- Preheat the oven to 350°F. Grease 2 6″ tartlet pans and set aside.
- Mix the almond flour, arrowroot flour, cocoa and salt together in a medium mixing bowl. Add the coconut oil, honey and coconut milk and mix thoroughly to form a firm, damp dough.
- Roll out two discs of dough between two sheets of plastic wrap, or simply press the crust evenly into the pans by hand. Bake in the preheated oven for 5 minutes, remove from the oven and set aside.
- While the crust bakes, prepare the filling. Whip the egg, vanilla extract, honey and coconut milk until thoroughly combined. Arrange the chopped strawberries in the pre-baked crusts, then gently pour the custard around and over the fruit until the crust is full… allowing some of the tops of the strawberries to peek through. Bake for 30-40 minutes, or until the filling is set and the crust is very lightly browned. Cool, dust with maple sugar if using and serve.
This is best made with the sweetest berries that are in season, due to the fact that the custard itself is not overly sweet. A versatile recipe, this can be adapted with other kinds of berries, cherries, sliced plums, apricots or even chopped fresh pineapple.