Sprouted Spelt Coconut Cardamom Strawberry Tart
Happy Canada Day! This beautiful tart highlights our Sprouted Spelt flour, a Canadian-grown ancient grain, and this is an excellent dessert to make with the sweet and juicy, farm-fresh strawberries that are in peak season!
Sprouted Spelt Oat Tart Crust:
1 cup One Degree Organics Sprouted Spelt Flour
1 cup One Degree Organics Quick Oats
6 Tbsp coconut oil, melted and slightly cooled
4 Tbsp maple syrup
½ tsp salt
Coconut Strawberry Filling:
1 (14 oz) can coconut cream, chilled*
5-6 Tbsp raw cane sugar
1 tsp vanilla bean paste
1/4 tsp ground cardamom
2 pints organic fresh strawberries, sliced
Center a rack in the oven and preheat to 350 degrees F.
To make the dough, pulse oats, Sprouted Spelt flour, coconut oil, maple syrup, and salt in a food processor until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press into the bottom and the up the sides of a greased tart pan.
Bake the crust for 16-20 minutes until lightly golden.
To make the filling, combine the chilled coconut cream, raw cane sugar, vanilla bean paste and cardamom in large bowl and using an electric mixer beat together until creamy and smooth.
Use a spatula to scrape cream evenly onto cooled tart shell and arrange the strawberry slices. Best enjoyed freshly made.
*Our favorite coconut cream for this recipe is Trader Joe’s Coconut Cream Extra Thick & Rich.