Vegan Cherry & Coconut Tart

Vegan coconut tart

Okay so it’s not exactly healthy but this Vegan Coconut and Cherry Tart is dairy free, and it can easily be made with regular eggs if you don’t have to make it vegan! So it could be worse…plus my argument will always be that as long as everything is in moderation, you deserve a treat every now and then.

And treat this is.

It’s also a bonus because you can use the same ingredients from my yummy Cherry and Poppy Seed Oats recipe! Waste not want not 🙂

Using coconut oil in the pastry results in the most wonderfully flaky, light crust. The filling is super sweet but having the sharpness of the cherries on top creates a beautiful contrast.


INGREDIENTS

for the coconut pastry crust:
200g flour
100g caster sugar
160g coconut oil, melted 

for the filling:
the whites of 4 large organic or free-range eggs (or flaxseed equivalent)
70g caster sugar
140g desiccated coconut
300g cherries
50g pistachios, crushed

Preheat the oven to 200C/gas mark 6. 

Grease and line with baking paper a 20cm springform cake tin.

In a large bowl or food processor mix the flour and sugar and then stir in the coconut oil and mix until it starts to come together. It won’t come into a ball but more of a sticky crumble type mixture.

Remove the mixture and either roll out or (my preferred method!) press straight into the prepared tin, making sure you work all the way around the sides, and bake for 10 minutes.

Set aside and allow to cool completely. 

While it’s cooling and in a separate, clean bowl whisk the egg whites or egg substitute with the sugar. Once they have started to formed stiff peaks or the mixture is thicker if you are using a substitute, gently fold in the desiccated coconut. You want to keep as much air in the mixture as possible, so treat it Kindly!

Once the tart base has cooled scatter at least half of the cherries evenly on the base, having some gaps is fine! Make sure to leave some of the cherries to one side.

Spoon the coconut mixture over them, make sure it goes to the edges of the pastry.

Bake for about 15 minutes, or until it starts to go golden on the top. Let the tart cool, and finish with the remaining cherries and the crushed pistachios if you wish!

(recipe adapted from Anna Jones’ wonderful book)

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