For Vegan, Gluten-Free Black-Bottom Coconut Cream Tart

For Vegan, Gluten-Free Black-Bottom Coconut Cream Tart might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 5g of protein, 36g of fat, and a total of 591 calories. For $1.41 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by Café Johnsonia. This recipe is liked by 31 foodies and cooks. If you have cornstarch, coconut oil, sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 30%, this dish is rather bad. Similar recipes are Double Dark Chocolate Coconut Macaroon Tart (vegan, gluten-free, grain-free), strawberry coconut tart (gluten-free + vegan), and Chocolate, Coconut, Macadamia Nut Tart (Gluten-Free, Paleo, Vegan).

Servings: 8

Preparation duration: 120 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

For crust: Preheat oven to 400 degrees F. Brush the bottom and sides of a 9 or 10" springform pan with pure vegetable shortening or oil. Trace the pan on parchment paper and cut the round to fit the bottom of the pan.In a mixing bowl, mix together the coconut oil, brown sugar, flax "egg," and vanilla extract. Add the dry ingredients and using an electric hand mixer, mix on low until crumbly. Stop the mixer and use your fingers to press the dough together into a ball.Press the dough onto the bottom and about 1½" up the sides of the springform pan. Prick the bottom of the dough with a fork all over. Bake for 15 minutes. Remove from oven and allow to cool completely.For coconut cream pudding: In a saucepan, mix together the cornstarch, sugar, and salt. Whisk in the coconut and almond milk. Bring to a simmer and cook until thick, whisking constantly. Remove from the heat and whisk in the coconut oil and vanilla extract. Transfer to a clean bowl and allow to cool. Press a piece of plastic wrap against the surface and chill until ready to use. Before assembling tart, stir in the toasted coconut.For chocolate ganache: Place all of the ingredients in a glass, microwave-safe bowl. Microwave on 50% power for 30 seconds and stir. Continue heating at 10-20 second intervals, just until most of the chocolate is melted, the rest will melt as you stir it. (Be careful not to let it burn.) Pour into the cooled crust and chill until set. (If you want a thicker chocolate layer, double this recipe.)For caramel sauce topping: Combine brown sugar, almond milk, brown rice syrup and salt together in a heavy-bottomed saucepan. Bring to a boil and cook until thick and syrupy. (Test by dropping some onto a plate to see if it sets up a bit. Or it should read the "thread" stage on a candy thermometer, or about 225-230 degrees F.)Carefully pour the syrup into a clean, heat-proof jar and allow to cool slightly before using. (You won't need all of it.)To assemble: Spread the coconut cream pudding over the chocolate layer and let chill until set. Top with a good drizzle of the caramel sauce and sprinkle the top liberally with the toasted coconut.Allow to chill for about 30 minutes before serving. (Can be made ahead and assembled at the last minute. If you need to chill the tart for a long time before serving it, wait to drizzle it with the caramel sauce until just before serving.) It is best eaten the same day, but will keep for a few days.

 

Step by step:

1. For crust: Preheat oven to 400 degrees F.

2. Brush the bottom and sides of a 9 or 10" springform pan with pure vegetable shortening or oil. Trace the pan on parchment paper and cut the round to fit the bottom of the pan.In a mixing bowl, mix together the coconut oil, brown sugar, flax "egg," and vanilla extract.

3. Add the dry ingredients and using an electric hand mixer, mix on low until crumbly. Stop the mixer and use your fingers to press the dough together into a ball.Press the dough onto the bottom and about 1½" up the sides of the springform pan. Prick the bottom of the dough with a fork all over.

4. Bake for 15 minutes.

5. Remove from oven and allow to cool completely.For coconut cream pudding: In a saucepan, mix together the cornstarch, sugar, and salt.

6. Whisk in the coconut and almond milk. Bring to a simmer and cook until thick, whisking constantly.

7. Remove from the heat and whisk in the coconut oil and vanilla extract.

Pour into the cooled crust and chill until set. (If you want a thicker chocolate layer, double this recipe.)For caramel sauce topping

Combine brown sugar, almond milk, brown rice syrup and salt together in a heavy-bottomed saucepan. Bring to a boil and cook until thick and syrupy. (Test by dropping some onto a plate to see if it sets up a bit. Or it should read the "thread" stage on a candy thermometer, or about 225-230 degrees F.)Carefully pour the syrup into a clean, heat-proof jar and allow to cool slightly before using. (You won't need all of it.)To assemble

1. Spread the coconut cream pudding over the chocolate layer and let chill until set. Top with a good drizzle of the caramel sauce and sprinkle the top liberally with the toasted coconut.Allow to chill for about 30 minutes before serving. (Can be made ahead and assembled at the last minute. If you need to chill the tart for a long time before serving it, wait to drizzle it with the caramel sauce until just before serving.) It is best eaten the same day, but will keep for a few days.

Transfer to a clean bowl and allow to cool. Press a piece of plastic wrap against the surface and chill until ready to use. Before assembling tart, stir in the toasted coconut.For chocolate ganache

1. Place all of the ingredients in a glass, microwave-safe bowl. Microwave on 50% power for 30 seconds and stir. Continue heating at 10-20 second intervals, just until most of the chocolate is melted, the rest will melt as you stir it. (Be careful not to let it burn.)

Nutrition Information:

covered percent of daily need