Sprouted Whole Wheat Coconut Lemon Tarts With Berries

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


Pastry Crust:
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.