Strawberry and Coconut Cream Tarts

It really felt like summer in London this week – as we had a serious heat wave and Wimbledon started! So I wanted to share an awesome summery dessert inspired by Wimbledon, which of course meant it had to involve the quintessential strawberries and cream! These coconut cream strawberry tarts are so delicious. The coconut cream is actually my favourite part of the whole tart as the coconut and banana mixture create such a creamy consistency, with the subtle taste of sweet strawberry coming through. All three layers work so well together as you’ve got the crunch from the nutty base, the creaminess from the coconut filling and the refreshing taste from the strawberry topping – it’s just the dreamiest combination! The strawberry topping also adds the most beautiful finish to the tart, making them almost too pretty to eat.

OVERVIEW

Serves: 13

Difficulty: easy

For the Base

200g of ground almonds

3 tablespoons of coconut oil

10 medjool dates (200g)

2 tablespoons of water

For the Coconut Cream Filling

1 coconut cream block 200g

6 strawberries

4 tbsp maple syrup

1 ripe banana

2 tbsp coconut oil

2 tbsp water

For the Topping

26 strawberries (about 300g)

Method:

Pit the dates and then place all the base ingredients together in a food processor and blend for a minute or so until everything has mixed together and the dates are totally broken down. Then sprinkle flour over a surface and roll the mix out so that it’s about half a cm thick

Heat the oven to 150C

Grease muffin tins with coconut oil and then cut circular shapes into the mix; I use the rim of a glass to create the circles. Mould the mix into the individual tins, then place the tray of bases in the oven for 15 minutes, until they start to turn golden brown – at which point take them out and allow them to cool.

For the coconut cream, simply place all the ingredients together in the food processor and blitz until it forms a really smooth and creamy consistency.

Once the bases have completely cooled, add a tablespoon of the coconut cream into the middle of each base, until the bases are filled to the top.

Then cut the strawberries in halves, placing 4 halves on the top of each tart.