While eating a macaroon one day I thought about how good it would be for a tart, so I created a toasted coconut crust. The crunchy golden coconut lends a tropical air to the tart. Strawberries and creamy cheeses combine for a filling that is a bit tangy, lightly sweet and swirled with fresh strawberry flavor. —BlueKaleRoad
1 1/2 cups
unsweetened shredded coconut
organic fresh strawberries, diced
organic coconut palm sugar
fresh lemon juice
soft goat cheese, room temperature
cream cheese, room temperature
Additional fresh strawberries to garnish
In This Recipe
Preheat the oven to 350 degrees. Cut a piece of parchment paper to fit the bottom of your tart pan and set aside.
In a small mixing bowl, lightly whisk the egg white, maple syrup and salt together for a few seconds. Add the shredded coconut and gently stir to mix and coat the coconut. Spread the mixture in the prepared tart pan and gently press to evenly cover the sides and bottom of the pan. Bake for 14-15 minutes, until the edges are golden and the crust is set. Remove and let cool completely.
In a medium sized mixing bowl, stir together the strawberries, coconut sugar and lemon juice and set aside to macerate for about half an hour.
In another bowl, combine the goat cheese, cream cheese and vanilla and beat with an electric mixer until smooth. Using a spatula, fold in the strawberries and collected juices and gently stir and mash until well blended. Spoon the strawberry-cheese mixture into the cooled crust and spread evenly. Pop it into the fridge and let it chill for at least 1-2 hours. It will firm up as it chills.
When ready to serve, take the tart from the fridge and remove the bottom of the tart pan. Slide the tart onto a cutting board or serving platter and garnish with sliced strawberries or a few shavings of dark chocolate (or both!). Using a serrated knife, slice into wedges and serve. It is best eaten on the day it is prepared, and can be made in the morning to be served in the evening.