Mixed Berry Tart with Goat Cheese & Coconut Cream

Mixed Berry Tart with Goat Cheese & Coconut Cream

*For everything to come together properly, you’ll need to make the whipped cream ahead of time. The tart will set up more solid and plate better if allowed to chill in the fridge overnight or all day prior to serving.

For the tart shell:

1 Cup Mama’s All Purpose Almond Flour

1/4 Cup of Ground Buckwheat Groat Flour (I buy the groats and grind them in my VitaMix)

1/2 teaspoon of Xanthan Gum

1/2 teaspoon of Sea Salt

2 1/2 teaspoons of Pure Almond Extract

1/3 Cup of Coconut Sugar

1/2 Cup of Dairy Free Butter, cold

Measure the flours, xanthan gum, and sea salt into a bowl and whisk to combine. In a mixer, whip the butter and coconut sugar until fully combined and creamy scraping down the sides of the bowl a few times. Add the almond extract and the flour mixture and mix on medium high until combined and the mixture begins pulling away from the sides of the bowl.

Quickly press the dough into a removable bottom tart pan. Refrigerate for at least one hour until solid and chilled. Remove from fridge and poke holes throughout the tart with a fork. Bake at 325 degrees for about 20-25 minutes until crust is a light golden color. Remove and cool completely. (I cool completely and then chill for 15 minutes in the freezer before adding the filling.)

For the filling: 

1 oz. of Goat Cheese (the log is creamier and softer than a brick of goat cheese)

1 1/4 Cups of Coconut Milk Yogurt (you can use store bought, but you may want to cut it down to 3/4 – 1 cup as mine is thicker than store bought)

Sweetened Vanilla Coconut Whipped Cream made with 2 Boxes of 100% Coconut Milk – 2 Cups (Chilled over night and then whipped into coconut cream with vanilla and sugar. I think the whipped cream is more stable when it’s allowed to rest and chill in the fridge for at least 2 hours. You could also make it a day ahead, then just pour off any amount of coconut water separation.)

Zest of 1 Lemon

About 3 Cups of Berries/Fruit For The Top Of The Tart

In a mixer with the whisk attachment, add the goat cheese and  yogurt and whip until smooth. Add the lemon zest and whip to combine. Remove the whisk and mixer bowl and gently fold in the whipped coconut cream. Pour into tart shell and smooth with a spatula. Top with desired fruits.