Vegan Raspberry Coconut Tart

I wish there were some consistency with the names of dried coconut products. What one company calls shredded, another calls flakes, and what one company calls chips are flakes with another company.

Vegan Raspberry Coconut Tart:

Ingredients
For the crust:

• 2 cups unsweetened shredded coconut
• 1/3 cup (37 grams) coconut flour
• 9 tbsp (126 grams) unrefined coconut oil, room temperature (if it's melted, chill it until firm like softened butter. Using melted coconut oil will make the crust mixture greasy and hard to work with).
• 2 tablespoons coconut sugar or raw sugar
• 1/8 teaspoon salt
• 1 tablespoon lime zest, optional

For the filling:

• 2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
• 7 tablespoons (88 grams) raw sugar, granulated sugar, or coconut sugar if you don't mind a darker taste and color
• pinch of salt
• 7 tablespoons (55 grams) cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons coconut oil

For garnish:

• ~3 cups (about 14oz / 400 grams) fresh raspberries

Directions
For the crust:

1. Preheat the oven to 350 °F (175 °C) and get out a 9" tart pan with a removable bottom.
2. Mix all the crust ingredients together and pat up the sides and over the bottom of the pan.
3. Bake for 8-12 minutes or until lightly browned. It'll go from totally white to browned and then burned in moments, so keep a close eye on it!
4. Let the crust cool completely, about 30-60 minutes, and then refrigerate until cold and firm.

For the filling:

1. In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut milk with the sugar and salt. Stir occasionally until the sugar is dissolved.
2. Meanwhile, mix the remaining 1 cup of coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine.
3. Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly. Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!). This will take anywhere from 30-60 seconds (some commenters have needed up to 3-4 minutes). Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny.
4. Remove from the heat and stir in the vanilla and coconut oil.
5. Let cool until room temperature and then pour into the chilled crust. Chill for about 1 hour before topping with raspberries.

For the garnish:

1. Up to about 4 hours before serving, top the tart with raspberries.
2. The tart keeps well for up to about 2 days, but is best on the first day. The crust will remain firm as long as it's refrigerated. Cut what you need and then return the tart to the refrigerator to prevent the tart from soaking up the pudding and getting soggy.

texanerin.com

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