Hello, friends! Today I’m excited to introduce you to Cassie of Crumb Kitchen! Cassie is a newer blogger whom I met through Food Bloggers of Canada; she specializes in beautiful, tasty baked goods that won’t break the bank. As soon as I read her blog, I knew I had to have her create something amazing for you guys, and she’s overshot all of my expectations with this summery strawberry coconut mint tart. This girl has so much talent and spunk — you’re gonna love her! Thanks, Cassie!
When Amanda asked me to be one of her four guest bloggers for the month of August, I immediately said — wait for it, I know the suspense is killing you — yes! If you’re a long-time reader of The Cinnamon Scrolls, you’re intimately familiar with the incredible all-natural confections created here. So, that decision to create a post or not? A no-brainer.
My chosen recipe is a summery Strawberry Coconut Mint Tart, a delightful and healthy (well, healthy-ish!) tart that’s loaded up with sliced strawberries, mint-soaked coconut cream, and a beautiful braided puff-pastry base. The braid has to be one of my favourite parts of the recipe, and I swear it takes only less than one minute to create. One minute + four ropes of homemade puff pastry dough = Instagram-worthy material. And everyone knows you have to save the prettiest desserts for Insta.
While this summer strawberry coconut mint tart does require a couple hours of prep, refrigeration, and freezing before it’s on your table, it’s well worth the effort. When Amanda explained that her desserts contain no processed sugar, bleached flour, or other unnatural ingredients, I opted for a dessert fit for a health-conscious dinner party. Beauty takes work, after all!
First, you’ll want to make your puff pastry dough in advance. I adapted a ‘rough puff’ dough that doesn’t require cold butter, hours to chill, and a healthy fear of overworking the dough. This rough puff pastry dough is hardy enough to absorb any small mistakes you make, while also tasting just as delicious as a typical puff pastry dough. If you’ve never baked with unbleached all-purpose flour before, don’t sweat it. I made two tarts, one with unbleached flour and the other with bleached, and they were practically indistinguishable. Your body will thank you!
The second step is to prepare the filling, made of coconut cream and chopped fresh mint leaves. Leave the two ingredients to infuse in the fridge for about an hour, then whip in a small amount of organic coconut palm sugar and a bit of vanilla extract. Voila: homemade mint coconut cream filling!
Fill that baby up once the tart has baked and cooled, then prep the toppings. Slice strawberries thin and layer them on the cream filling. I opted for a traditional overlapping row effect, but you can cut them into star or heart shapes, or simply lay them down in a single, straightforward layer. As a final touch, sprinkle some strips of chopped mint leaves to garnish.
And there you have it, folks: a summer strawberry coconut mint tart with no processed sugar, dyes, or harmful ingredients. Thank the bounty of nature for this tart, and enjoy!
- 250 grams unbleached all-purpose flour (scant 2 cups)
- ¼ tsp fine-ground sea salt
- ¾ cup salted butter, chopped small and softened just to room temperature
- ⅓ cup cold water
- 1 large egg, beaten
- ¾ cup coconut cream
- 2 tsp fresh mint leaves, chopped small
- 2 tbsp fine-grain organic coconut palm sugar
- 1 tsp vanilla extract
- 10-15 medium-large strawberries, sliced thin
- 3-5 fresh mint leaves, chiffonade cut
- In a large bowl, sift the flour and salt together. Add in the small cubes of butter and combine with your hands until a meal forms with pea-sized pieces of butter left. Pour in the cold water and combine with a fork until a dough ball comes together. Knead to form a cohesive ball, then wrap in plastic wrap and refrigerate for 20 minutes.
- Meanwhile, prepare the cream filling. In a small bowl, add the coconut cream and chopped fresh mint leaves until all the leaves are coated in cream. Wrap tightly and refrigerate for later use, at least 1 hour.
- Once dough ball has been refrigerated, remove to a lightly floured surface and knead into a rectangular shape. With a rolling pin, roll until the dough is an 8 x 20-inch rectangle. Fold the top longer third down to the centre of the dough, then bring the bottom third up over that.
- Turn the dough to the left or right so the shorter side is at the top, then roll it out again to 8 x 20 inches. Fold once more in the same way, then cover with plastic wrap and refrigerate for another 20 minutes.
- Remove the dough from the fridge and roll out into a 12-inch square. Fold in half, then roll out to an 8 x 13-inch rectangle. Using a pizza cutter, cut off a 1-inch section from the bottom longer side, then do the same for the top longer side. Cut both strips in half lengthwise. To make two separate braids, pinch two strands together at the top and then fold over each other, pinching at the bottom to close the braid. Repeat with the other two strands.
- Place the rectangular dough on a parchment-lined baking sheet. Brush the beaten egg 1-inch wide on the two longer sides, then adhere the braids to the egg-washed dough (reserve the remaining egg wash). Press down gently to seal. Trim the smaller-side edges with the pizza cutter if uneven or the ends of the braids are mushed. Use a fork to prick the dough all over, avoiding the braids. Freeze on baking sheet for 20 minutes.
- Meanwhile, preheat the oven to 400 degrees F. Place the frozen pastry into the preheated oven and bake for 20 minutes. Remove from oven and brush the braids with the beaten egg, then bake for another 4-7 minutes, or until light golden brown. Set aside to cool completely.
- While the pastry is cooling, remove the infused coconut cream from the refrigerator and mix in the coconut palm sugar and vanilla. Beat in a stand mixer or with a handheld mixer on high for 1-2 minutes, or until combined and fluffy.
- When pastry is cool, spoon coconut mint cream onto the pastry, avoiding the braids. Cover loosely with plastic wrap and refrigerate for 1 hour.
- When ready to serve, prepare the strawberries by slicing them thinly. Cut your mint leaves in a chiffonade style; set aside. To assemble, layer tart with strawberries and mint leaves and cut into slices. Serve immediately or wrap loosely with plastic wrap, refrigerate, and serve within 3 hours.
If you make this Strawberry Coconut Mint Tart, be sure to take a photo and tag me @cinnamonscribe on Instagram or Twitter. I love seeing your creations and sharing them!