Patriotic.

Happy Tuesday y’all!
I hope you are prepping yourself for the 4th of July tomorrow! For me, this means anticipating a huge fireworks display, neighborhood parade, a good rack o’ ribs (and other barbecue deliciousness), great times with family and friends, donning my best white summer dress, and oh, red, white, and blue desserts. Kind of like what I’m about to show you!
Rule of thumb: Every 4th of July table needs some sort of patriotic dessert. Apple pie is totally acceptable. Red, white, and blue cupcakes, flag cakes, and s’mores on a stick are classics. Red, white, and blue Jello…not okay.
Tarts

with a subtly sweet, buttery, nutty crust, AH-MAZE!
 This is where that Coconut Butter we talked about comes into play.
Coconut butter meets a bourbon vanilla bean, coconut oil, and agave for a hint of sweetness. 

The coconut butter mixture is like the consistency of ricotta. 
Ricotta is totally acceptable. Even if it’s feaux ricotta. 
 Totally Italian-ish.

I added some berries
for that red, white, and blue effect.
 Oh, and because it’s gorgeous! 
HAPPY FOURTH OF JULY!
Vanilla Coconut Tart with Summer Berries (GF/V):
Ingredients:
For the crust:
1 1/2 c. almond flour
1/4 t. sea salt
1/2 t. baking soda
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 c. melted coconut oil
2 T. agave nectar
1 t. pure vanilla extract
For the filling:
1 recipe Coconut Butter
1/4 c. + 1 T. agave nectar
2 T. melted coconut oil
seeds of 1 vanilla bean (I used a bourbon soaked vanilla bean) 
For the topping:
1/2 c. fresh blueberries
1/2 c. fresh raspberries
Instructions:
1. Pre-heat the oven to 350 degrees F. Grease a 9 1/2-in. tart pan with coconut oil.
2. For the crust, combine all of the dry ingredients in a large bowl. 
3. Mix in the wet ingredients until thoroughly combined.
4. Press the dough into the prepared tart pan. 
5. Bake for 10-15 minutes or until lightly golden brown. Let the crust cool completely before filling.
6. To make the filling, in a large mixing bowl, combine the coconut butter, agave, and coconut oil.
7. Fold in the vanilla bean.
8. Spread the filling out over the crust, distributing evenly. 
9. Top with the berries.
10. Refrigerate. Remove from the refrigerator 10 minutes before serving. Slice and serve. 
Makes 1 9 1/2-in. tart.
MANGIA!!!

Comments

  1. I want some!!!!!

  2. OMG, and this is divine! I just love your recipes. Following you now.

  3. Suzanne Sheldon says:

    I’m interested in making the tart that has blueberries, raspberries & strawberries on a fluffy white coconut cream mixture. The mini tarts do not look like that recipe at all. And the pale tart with blueberries & raspberries has a more yellowish & less fluffy mixture under the berries. Is there a recipe for the tart pictured with a trio of berries on a white whipped fluffy mixture? (I am assuming it’s coconut cream, whipped.
    Thank you,
    Suzanne

    • Chelsy says:

      Suzanne, I’m a little confused by your question. I’m not sure what mini tarts you are talking about. That is one large tart. It’s actually a coconut butter mixture, not a coconut cream mixture. It’s more of a rich pie/tart consistency than anything. 🙂

Trackbacks

  1. […] Vanilla Coconut Tart with Summer Berries via MangiaBlog […]

  2. […] mangiablog.com Vanilla Coconut Tart with Summer Berries recipe here […]

  3. […] Patriotic Vanilla Coconut Tart with Summer Berries from Mangia {Paleo} […]

Speak Your Mind

*