Strawberry Coconut Cashew Tart
Just in time for Easter!! This Strawberry Coconut Cashew tart combines fresh flavors with a beautiful presentation. Silky coconut custard is topped with vanilla bean whipped cream and Rum soaked strawberries all brought together by a sweet and salty cashew crust. This updated version of a coconut cream pie should not be missed!
One of the best parts about this tart is that it can be made ahead of time. Make everything except the strawberries up to 2 days ahead and then while you are enjoying dinner with family and friends let the berries soak before adding them to the top of your tart just before serving. The syrup from the macerated strawberries is delicious but will bleed into the whipped cream if spooned on in advance. I also like to soak the strawberries just long enough to infuse the flavor and make a vibrant syrup without the strawberries losing too much of their crunch and become soft.
Even if you don't make this tart, make the salted cashew crust. It is, in my opinion, the star of this dessert. Adding an additional pinch of salt may seem like overkill but it helps to balance out the sweetness of the coconut custard. To keep the crust from getting soggy, I like to let my custard cool before putting it into the cooled tart shell. This will prevent extra moisture from forming.
Strawberry Coconut Cashew Tart
Salted Cashew Crust
1 cup dry roasted salted cashews
4 graham crackers
1/4 cup butter
1/4 cup granulated sugar
a pinch salt
2 tablespoons cornstarch
1/3 cup granulated sugar
1 can full fat coconut milk
4 egg yolks
a pinch of salt
1 teaspoon of vanilla
1 tablespoon butter
1/2 cup finely shredded unsweetened coconut flakes
Vanilla Bean Whipped Cream
1 cup heavy cream
1 tablespoon confectioners sugar
1 teaspoon vanilla bean paste
Rum Soaked Strawberries
1 pound fresh strawberries
2 tablespoons granulated sugar
1 tablespoon dark rum
Rum Soaked Strawberries: Cut and hull the strawberries and place in a large bowl. Sprinkle with sugar and drizzle with rum and let sit while you prepare the remaining elements of the tart (at least 1 hour). Stir periodically.
Salted Cashew Crust: Preheat the oven to 325 degrees F.
Then, In the bowl of a food processor add all of the ingredients and pulse until it forms fine crumbs.
For the crumbs into a fluted tart pan and using your hand or the bottom of a measuring cup press the crumbs to form a crust.
Place in the oven and bake for 10-15 minute until golden brown. Remove from the oven and let cool completely on a wire rack.
Coconut Custard: In a medium bowl, whisk together the egg yolks until smooth.
In a heavy saucepan whisk together cornstarch and sugar. Then, add in coconut milk and heat on medium high heat until it begins to boil.
Boil for 1 minute then reduce the heat. Drizzle 1/3 of the warm coconut milk mixture into the bowl with egg yolks in a thin stream while continuously mixing. Pour the tempered egg yolks to the saucepan, and slowly bring to a low boil, stirring constantly. Once the mixture comes to a boil and thickens, remove from the heat and stir in the butter, vanilla, and coconut.
Pour into a heat-proof container and top with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled. I like to cool the custard before adding it to the pre-baked crust to keep it from becoming soggy.
Once completely cool, spoon the custard into the prepared tart pan. Chill until ready to serve.
Vanilla Bean Whipped Cream: With a whisk by hand or using a stand mixer, whisk the cream until it starts to thicken. Then, add the sugar and continue to beat until you reach the desired consistency. Since you may be making this ahead of time you can also add an whipped cream stabilizer, just follow the directions on the package. I like Dr Oetker Whip It Whipped Cream Stabilizer packs. You can find them on the baking isle of the grocery store.
Spoon the whipped cream on top of the chilled tart and then top with the soak strawberries. Then, sprinkle with cashew pieces and coconut flakes.