This raspberry coconut tart is made with a vanilla and almond flour-based crust and coconut custard filling. The raspberries on top are perfect for summer!
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
Servings 19-inch tart
For the crust:
1box Simple Mills Vanilla Cake Mix
1/2cup(1 stick) butter, melted (or 1/2 cup melted coconut oil or other neutral oil)
For the filling:
1 14-ozcan full-fat coconut milk(I do not recommend "lite" coconut milk here)
1/3cupsugar(or coconut sugar)
Pinch of salt
1teaspoonvanilla bean paste(or vanilla extract)
For the topping:
Preheat oven to 350 degrees F.
In a medium bowl, mix melted butter or oil and Simple Mills Vanilla Cake Mix with a fork until thoroughly combined. Press evenly into a 9-inch fluted tart pan with a removable bottom, making sure you get it up the sides.
Bake for 17-20 minutes, until browned at the edges and slightly puffed. Use the back of a spoon to press down on the bottom where the crust rose. Set aside for a few minutes to cool.
While crust is baking/cooling, make the filling. Add the coconut milk, cornstarch, sugar, and salt to a medium saucepan and whisk to combine, making sure you get all the cornstarch lumps out.
Cook over medium heat, whisking nearly constantly, until the mixture comes to a light boil and is bubbling. Reduce the heat to low and keep whisking constantly, so as not to burn. Keep cooking and whisking until the mixture is thickened and you can drizzle a defined ribbon of the mixture on the surface with your whisk, and it holds its shape. This should take about 8-10 minutes total.
Off the heat, stir in the vanilla paste or extract. Pour the mixture into the baked crust. Let cool for about 5 minutes, then put plastic wrap directly on the surface of the custard (it will develop a "skin" otherwise) and place in the refrigerator to chill for at least 2 hours, up to overnight.
When chilled and ready to serve, remove plastic wrap, arrange as many raspberries as you'd like evenly on top of the custard, and dust with powdered sugar. Enjoy!
Tart is best the day it's made, but will keep, covered in the fridge, for up to 3 days.
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