Directions
Subtitle: This easy vegan dessert recipe features creamy turmeric coconut filling wrapped in a crispy raw almond crust, perfect for any occasion!
Description: This tropical fruit tart takes inspiration from Indonesian street food while staying true to its vegan roots. The tangy, sweet, and spicy filling made with fresh fruits and fermented turmeric provides a burst of flavor, while the gluten-free and oil-free crust ensures a guilt-free indulgence. It’s a perfect centerpiece for your next dinner party, brunch gathering, or simply as a delicious treat for yourself!
Ingredients (makes enough filling for two 6-inch tarts):
For the Almond Crust:
⅓ cup raw almond flour
¼ teaspoon salt
⅓ cup shredded unsweetened coconut flakes
½ tablespoon maple syrup or honey
¾ cup cold pressed coconut oil (softened)
Instructions:
For the Filling:
For the Fermented Turmeric Syrup:
For the Turmeric Coconut Cream Filling:
To Assemble the Tart:
Serving Suggestions:
Yield:
Difficulty Level: Easy
Nutrition Facts per serving (calculated without crust):
