this week in our kitchen: summer strawberry tart


I subscribe to three magazines: Bella Grace, Harvard Business Review and Real Simple. This list of thoughtfully curated and a quantity that is much reduced from my heyday of basically receiving any and all magazines that interested me, resulting in a lot of unread pages and waste (luckily, I was able to re-use + share these with coworkers by dropping them in the lunchroom).

I’m pretty proud of my significant slimming down of subscriptions, the same of which can be said about my dwindling book collection. It feels good to not only have less but be intentional about those things which I do let in. So, imagine my surprise when a new magazine, Shape, began making an appearance in my mailbox a few months ago. How? Why? Was it some sort of cruel anti-minimalism joke?

And, while the source still remains a mystery, I am finding some use of the magazine, including a yummy summer recipe we made (okay, my husband made) and brought to a holiday gathering a few weeks ago. Not only was the dish a treat to the taste buds, but it was also enjoyed by all — even those with dairy and gluten sensitivities. Additional bonus points for maple syrup being the only added sweetener. We used the pure-Canadian variety from our honeymoon adventures.

Summer Strawberry Tart

Total time: 20 minutes / Serves: 8


  • 2 13.5-ounce cans full-fat coconut milk, stored at least overnight in the coldest part of the refrigerator
  • 3 tablespoons pure maple syrup
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons coconut oil, melted, plus more for greasing the pan
  • 2 cups plus 2 tablespoons almond flour (we used a 50/50 mix of almond and coconut flour due to us being low on the former)
  • 1/4 teaspoon Himalayan pink salt
  • 1 large egg
  • 4 cups strawberries, a mix of whole, halved and sliced


  1. Open cold cans of coconut milk; the solid cream will have risen to the top. Spoon into a stand mixer fitted with whisk attachment. Beat on high until it thickens and peaks form. Slowly fold in 2 tablespoons maple syrup and vanilla extract. Transfer to metal or glass bowl, cover, and refrigerate until ready to use.
  2. Preheat oven to 350 degrees Fahrenheit. Generously grease 9-inch tart pan with coconut oil.
  3. In a large bowl, stir together flour and salt until combined. Add coconut oil, 1 tablespoon maple syrup, and egg and stir until mixture forms a ball. Lightly press dough into tart pan and bake for 10 to 12 minutes, until crust is light golden brown.
  4. Remove pan from the oven and let cool completely. Fill crust with 2 cups coconut whipped cream and top with strawberries. Slice and serve.

Screenshot 2018-07-14 07.51.21.png

2 comments on “this week in our kitchen: summer strawberry tart”

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