Star-Spangled Coconut Cream Tart (GF, DF, Paleo)

June 26, 2012 · 34 comments

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What could be more upbeat than to have a festive and deeply satisfying dessert while staying within the framework of grain-free, dairy-free, refined sugar-free diets? Here it is and just in time for the July 4th holiday. This tart is actually very simple especially if you have a tart or quiche pan. Berries can be any variety as long as they are red and blue.

I always say, when working in the kitchen, life is a lot easier when you have the proper equipment. I love appliances and small kitchen gadgets. For this recipe there are two tools that make all the difference; a tart or quiche pan with a removable bottom and an angled spatula. These two tools will help you make this dessert look like a seasoned professional chef baked it. Don’t you agree? Doesn’t it look gorgeous?

The other important thing is that it tastes as good as it looks — and this one does for sure.

Star-Spangled Coconut Cream Tart

Ingredients for the chocolate crust


Instructions for the chocolate crust

  1. Place all the wet ingredients  into a food processor and mix
  2. Add the dry ingredients except the extra tablespoon of coconut flour and process until you get a nicely formed ball
  3. If the dough is sticky, add the extra tablespoon of coconut flour and mix again
  4. Remove the dough from the processor and place into a greased 9 or 10″ tart pan with a removal bottom (I also cut parchment paper to fit on the bottom)
  5. Press the dough into the bottom and sides of the pan and even out the bottom as best you can
  6. Bake at 300 degrees F for 15 minutes
  7. Let cool

Ingredients for the coconut filling

Instructions for the coconut filling

  1. Place all the ingredients into a bowl
  2. With a hand mixer (or stand mixer) mix it all together for a few minutes
  3. Place tin the freezer for one hour or the refrigerator for several hours to thicken
  4. When the cream is thick, spread it on the cooled crust
  5. Use an angled spatula to spread it smoothly and evenly (this simple tool makes all the difference in spreading the cream evenly)

Ingredients for the topping

  • 1 pint of blueberries (or any blue berry)
  • 1 small container of raspberries or any red berry

Instructions for the topping

  1. Gently lift the tart out of the pan by holding it from the bottom and pulling it up out of the sides
  2. Slide the tart off the bottom of the pan onto a flat cake plate
  3. Place the cleaned and dried berries in any pattern you desire or use the one here by placing the red berries in the middle, working from the center out and the blue berries along the edges
  4. Refrigerate for several hours before serving

This post is shared at: Gluten Free Wednesday, Whole Food Wednesday, Allergy Free Wednesday, Healthy 2 Day, Whole Foods Wednesday, Mommy Club, Real Food Wednesday, Tastastic, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, Fresh Bites Friday, Foodie Friday, Country Hop, Fight Back Friday, Friday Food, LHITS, Seasonal Celebration, My Meatless Monday, Sugar Free Sunday, Melt in Mouth Monday, Monday Mania, Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday Naptime, Traditional Tuesday, Hearth & Soul Hop, Tasty Tuesday 33, Sustainable Ways, Whole Food Wednesday, Gluten Free Wednesday

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{ 27 comments… read them below or add one }

1 Caralyn @ glutenfreehappytummy June 26, 2012 at 9:07 pm

how beautiful! it looks delicious! and perfect for the fourth!


2 amber June 27, 2012 at 12:10 am

So pretty Jill. Almost too pretty to eat. :-)


3 Brenda Scott June 27, 2012 at 12:30 am

Jill, you have a gift of making beautiful foods that are GAPS legal. People certainly don’t miss out on “normal” (ha!) food when they try your recipes! Great job!


4 Penniless Parenting June 27, 2012 at 1:53 am

I love your creativity! That looks so terrific!


5 Lindy@itsybitsypaper June 27, 2012 at 11:42 am

This is fantastic! Beautiful and festive and sounds out of this world! I hope you’ll add it to my Patriotic Project Parade going on now through July 4th!


6 April @ The 21st Century Housewife June 29, 2012 at 4:32 am

I love how allergy friendly and special diet friendly this recipe is, as well as being absolutely beautiful too! What a great tart to celebrate the 4th of July with!


7 Anita July 1, 2012 at 10:24 pm

This is a beautiful tart and sounds so delicious! That filling looks wonderful and of course nothing is better than fresh fruit!


8 the not so super mama July 1, 2012 at 11:42 pm

I’ve been seeing your fourth of july tart on the blog hops this week and it looks AMAZING! I have some strawberries here, and I think it might be time to try it. Thanks!


9 Jill July 2, 2012 at 6:42 am

Hi super mama,
Thanks for your kind words! I love your Popsicle! I hope you come by on Tuesday and share at Fat Tuesday.


10 Amy July 2, 2012 at 9:42 am

This looks really delicious! I have been trying to think of a dessert to make for our 4th bbq that I can eat since Im allergic to dairy and you definitely gave me a great idea!!! Thanks for sharing this fantastic recipe! Just started following you on Facebook!


11 madge | the vegetarian casserole queen July 3, 2012 at 6:37 am

The coconut cream filling combined withe fruit sounds like a match made in heaven!


12 Jill July 3, 2012 at 12:13 pm

Hi Madge,
It really is and it freezes well too!


13 Barb @ Frugal Local Kitchen July 3, 2012 at 1:49 pm

Wow, that looks so yummy! I need to find some coconut cream. Did you order yours thru Amazon or Tropical Traditions?


14 Jill July 3, 2012 at 2:40 pm

Hi Barb,
You can click on the link saying “where to buy coconut cream” and it will get you to my resource page. From there you will see Wilderness Family — click over and you can locate coconut cream in tetra boxes. The stuff is great!


15 Mary July 3, 2012 at 3:47 pm

This looks so good. Beautifully done! Happy 4th of July!


16 Laura @ Gluten Free Pantry July 3, 2012 at 8:21 pm

I am featuring this amazing tart this week on Allergy-Free Wednesdays! Have a wonderful 4th of July :)


17 Amber @ Recipes We Love July 6, 2012 at 1:47 pm

This looks great!!!


18 Abigail tuttle May 27, 2013 at 3:24 pm

I am thinking the vanilla should be 1 teaspoon and not one tablespoon. It looks a little dark when I mix it. Can’t wait to taste it! Crust is in the oven now…


19 Jill May 27, 2013 at 4:27 pm

Hi Abigail,
I did use 1 Tablespoon for the filling — gives it flavor!


20 stephanie July 4, 2013 at 3:05 pm

when you use the hand mixer with the filling is it suppose to become like a whip cream or still liquid? Mine was still a liquid consistency and currently I have it in the freezer.
Thanks & hoping it turns out good!!


21 Jill July 4, 2013 at 7:24 pm

Yes it stays more of a liquid consistency until it is refrigerated for a few hours.


22 Jennifer The Quirky Momma July 6, 2013 at 1:33 am

I’m loving coconut anything these days, and this sounds perfect!


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