- Husbands That Cook - http://www.husbandsthatcook.com -

coconut cream and raspberry tart

Gluten-free diets are becoming more popular every day. We have friends and family members who cannot eat wheat, so it is our job to make sure our site has a variety of options for everyone, no matter what their restrictions are. Your gluten-free dinner guests will love you forever when they see you place hearty bowls of butternut squash risotto on the table, topped with crispy sage. Feeling spicy? Watch their eyes light up as a beautiful roasted tandoori cauliflower emerges steaming and fragrant from the oven. Whatever you decide, make sure to leave room for dessert, because you will absolutely not want to miss this dreamy coconut cream and raspberry tart from Alanna Taylor-Tobin’s gorgeous new cookbook, Alternative Baker. Filled with over 100 dessert ideas featuring gluten-free flours and truly stunning photography, it deserves a spot on every kitchen bookshelf and makes a perfect present for the holidays.

This dessert is a masterpiece. The crust alone is genius: made with coconut flour, sweet white rice flour, and almond flour, this brilliant combination of three gluten-free flours gives it a wonderful warm nuttiness. And what’s truly impressive is how buttery and delicious the crust is, considering it doesn’t even call for butter and uses coconut oil instead! This golden coconut-y crust is then topped with a thin layer of melted bittersweet chocolate, which hardens and lays a sinful foundation for the creamy coconut filling. Using a real vanilla bean and rich coconut milk, this sweet velvety custard is then decorated with fresh raspberries, giving this glorious dessert its attractive appearance and tart, fruity flavor. This was the first recipe we tried from Alanna’s book, and we can’t wait to try all the others! How tempting do these sound: Banana butterscotch pudding with mesquite gingersnaps? Berry chèvre cheesecake squares with pistachio shortbread crust? Chestnut chocolate brownies? The entire book is filled with inspired gluten-free options like these, and countless more to choose from.

This beautiful tart is easy to make, and a delicious introduction to alternative baking. The crust is mixed in one bowl, then baked until bronzed and crispy. While it cools, you make the simple one-pan coconut custard on the stove, then spread it over the crust and keep it chilled until you’re ready. That’s it! Once it’s time for dessert, just add the fresh raspberries, and get ready to impress your guests with a vibrant ruby-red showstopper that tastes as good as it looks.

Coconut Cream & Raspberry Tart
adapted from Alternative Baker by Alanna Taylor-Tobin
makes one 12×4-inch tart or one 9-inch round tart

For the crust:

vegetable oil spray or melted coconut oil, to grease the tart pan
1/2 cup (60g) blanched almond flour
1/3 cup (50g) sweet white rice flour
1/3 cup (40g) coconut flour
1/4 cup (45g) granulated sugar
1/4 + 1/8 teaspoon salt
7 tablespoons (80g) coconut oil, at solid room temperature or slightly cooled
1 teaspoon vanilla extract
2 tablespoons (30ml) cold water
2 ounces (55g) bittersweet chocolate, finely chopped (about 1/3 cup)

For the filling:
13.5 ounces (400ml) canned full-fat coconut milk
1/2 vanilla bean
3 tablespoons (35g) granulated sugar
3 tablespoons (18g) cornstarch
1/8 teaspoon salt
2 pints (340g) fresh raspberries, or enough to cover the top in a single layer

Make the crust:
Preheat oven to 350ºF. Lightly grease a 12×4-inch rectangular tart pan or a 9-inch round tart pan with a removable bottom, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the almond flour, rice flour, coconut flour, sugar, and salt. Mix briefly to combine. Use a spoon to scatter pieces of coconut oil over the surface of the mixture, then pour over the vanilla extract. Beat on medium-low speed until the coconut oil is evenly incorporated and the mixture begins to form clumps, about 2 minutes. With the mixer still running, slowly add the cold water, and continue mixing until the mixture starts to clump together. Transfer the mixture to the greased tart pan, and use the back of a spoon or measuring cup to gently but firmly press the mixture into the bottom and sides of the pan, making an even crust. Prick the bottom of the crust all over with a fork, then transfer the pan to a freezer until firm, 15-30 minutes.

Place the chilled tart pan on a baking sheet, and bake until the crust is golden, 20 to 25 minutes. Remove the pan from the oven, and while still hot, scatter the chopped chocolate over the bottom of the crust. Let the chocolate sit for 1 minute, then use the back of a spoon to smear the chocolate evenly over the bottom and sides of the crust. Let cool completely to room temperature, then place in the fridge until the chocolate is completely chilled, about 20 minutes.

Make the filling:
Pour the coconut milk into a medium saucepan. Slice the vanilla bean in half lengthwise, and scrape out the seeds using a small knife. Place the scraped seeds in the coconut milk, along with the vanilla bean halves, and stir to combine. Place over medium heat and cook, stirring occasionally, until the milk is hot and beginning to get steamy, then remove from heat. Do not bring to a simmer, as the milk may separate. Cover, and let the vanilla flavor steep into the coconut milk for at least 10 minutes or up to an hour.

Once the vanilla has steeped, combine the sugar, cornstarch, and salt in a small bowl. Whisk to combine, then add a few tablespoons of the coconut milk. Whisk to form a runny paste, then add the paste to the pan with the coconut milk. Whisk to combine, then place the pan over medium heat. Whisking constantly, bring to a simmer and cook for 1 to 2 minutes, until the mixture has thickened to the consistency of thin yogurt. Place a fine mesh strainer over a large heatproof measuring cup, and pour the hot custard through the strainer into the cup. Pour the strained custard into the chilled tart crust, and use a spatula to spread it evenly. Chill in the fridge until completely set and firm, about 2 hours.

To serve, remove the tart from the pan by pushing the removable bottom upwards and sliding the sides off. Slide the tart off the metal bottom, and onto a cutting board or serving tray. Cover the top of the custard with raspberries, then cut into slices and serve. Enjoy!

note:
— This recipe also works in a 14×4-inch tart pan.
— The tart tastes best on the day it is baked, but can be made ahead of time and kept in the fridge (with or without the raspberries) for hours until ready to serve. It will stay fresh for several days, although the crust will lose some of its crispness.
— To keep the tart vegan, be sure to use a dairy-free dark chocolate as well as a vegan granulated sugar.
Almond flour, coconut flour, and rice flour are all available at natural food stores or online.