Utterly Scrumptious Coconut & Red Currant Crumble Tart
The amazing combination of a soft, fresh, delicious red currant and a crumbly coconut pie crust.
- Yield: 3 servings 1x
Ingredients
Scale
Bottom
- 3 tbsp coconut flour
- 3 tbsp oat flour
- 1/4 tsp baking soda
- 1/4 tsp vanilla bean powder
- A pinch of salt
- 1 tbsp coconut butter
- 2 tbsp liquid sweetener
Filling
- A heaping 1/2 dl / 1/4 cup red currants, or fruit or berry of choice
- 1 tbsp sweetener of choice
- 1 tbsp potato starch
Crumble topping
- 3 tbsp of shredded coconut, rolled oats, slivered almonds or such
- 1/2 tbsp liquid sweetener
- 1/2 tbsp coconut butter
- 1/4 tsp vanilla bean powder
- A pinch of salt
Instructions
- Start with preheating the oven to 175ºC / 350ºF and grease a tart pan.
- In a small bowl mix all the ingredients for the bottom until it becomes a crumbly dough kind of texture. Transfer to the tart pan. Using your hands, flatten out the dough and make sure the crust is evenly thick. Pierce with a fork and bake for 8-10 minutes until golden. Take out and let cool.
- While the crust is in the oven simply mix all the ingredients for the filling and crumble topping together in two separate bowls.
- Once the crust has slightly cooled down, fill it with the filling and top with the crumble. Bake for 10-15 minutes until the crumble on top is golden.
Notes
I made a super small, mini tart, and I only used a tart pan with a 10 cm / 4 inch diameter. If you’d like a bigger tart simply multiply the recipe with at least two.
Keywords: Pie, vegan, red currant, healthy, gluten free