Berries are in season and we are feeling very lucky to be living in the berry capital of Canada! We’ve been feasting on all of the delicious, juicy varieties. A meal isn’t complete without them.
These little tarts combine rich, creamy coconut with tangy lemon for a very fresh summer dessert. Top them with berries of your choice and you’ve got a very addicting combination!
Yield: 6 tarts
2 cups One Degree Organics Sprouted Whole Wheat or Sprouted Spelt flour
1 tsp salt
1/2 cup olive oil
1/2 cup cold water
2 cans chilled, unsweetened coconut milk, full fat (only use the top thick portion of the coconut milk)
3 Tbsp organic cane sugar
Zest of 1 large organic lemon
Fresh organic blackberries, strawberries or raspberries
In a medium sized mixing bowl combine the sprouted flour and salt. Add in the oil and water and mix until just combined. Don’t over-mix.
Roll out pastry dough and then line each tart pan. Prick the bottom of each tart with a fork before baking.
Bake at 350 degrees for 12-14 minutes. Remove and let cool.
In a small bowl combine the chilled coconut cream, sugar and lemon zest until smooth and creamy. Adjust to taste.
Spoon into cooled tart pans and garnish with berries and a little extra lemon zest.
*Depending on the size of your tart pans you’ll probably have some pastry crust left over. Roll it out onto a cookie sheet to make crackers or for a delicious twist, sprinkle with coconut palm sugar and press into the pastry crust, then dust with cinnamon. Cut into desired sizes and bake for approximately 8-10 minutes, until lightly browned, and if doing the sweet version the sugar should be slightly caramelized.