Strawberry Cream Tart

This rectangular tart has an almond-flour crust, lightly sweetened whipped cream, and fresh strawberries. Use a 14×5-inch tart tin.

Ingredients

For the crust

• 6 tablespoons salted butter, at room temperature
• 1 egg
• 1 cup blanched almond flour
• ½ teaspoon sea salt
• 1 teaspoon coconut oil, for the tart tin
• 1 egg, whisked, for brushing the crust

For the cream filling

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 2 tablespoons agave nectar, honey, or maple syrup; use ½ tablespoon agave for a less-sweet filling if preferred

For the topping

• Up to 30 strawberries, stems and leaves removed

Instructions

1. Preheat the oven to 350°F.
2. Whisk together the room-temperature butter, one egg, almond flour, and sea salt.
3. Chill the dough in the refrigerator for 15 minutes.
4. Grease a 14×5-inch tart tin with the coconut oil.
5. Press the dough evenly across the bottom and around the edges of the tin. Brush it with the whisked egg.
6. Bake for 10–12 minutes, until golden brown with no wet dough and the center reaches 160°F (71°C).
7. Let the crust cool to room temperature.
8. Using an electric mixer, whip the heavy cream for 1–2 minutes, until it begins to firm.
9. Add the vanilla, sea salt, and chosen sweetener. Continue whipping for 30 seconds to 1 minute, until fluffy.
10. Spread the whipped cream evenly over the cooled crust and top with the strawberries.

Storage

Keep the tart covered in the refrigerator and use within 4 days.