Almond Coconut Orange Tart

"This tart is super easy to make and both refreshing and satisfying."
-- @flowersinthesalad
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  • Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 1 tart (20cm)

Recipe Card

For the Coconut Crust


  • 3 1/2 ounces grated coconut
  • 1 7/10 ounces almond flour
  • 3 1/2 ounces rolled oats
  • 5 tablespoons coconut oil
  • 5 pieces soft medjool dates
  • 2 tablespoons maple syrup
  • 2 tablespoons almond milk, or water
  • 1/2 teaspoon salt

For the Orange cream


  • 12 3/5 ounces full fat coconut cream
  • 4 1/5 ounces maple syrup
  • 1 2/5 ounces coconut oil
  • zest of organic orange
  • 2 oranges, juiced
  • 1 teaspoon vanilla extract
  • 1 teaspoon turmeric powder
  • 2 teaspoon agar agar

Orange Tart


  • Step 1

    Preheat oven to 170 Celsius degrees. Place the almond flour, coconut, oats, dates, coconut oil, maple syrup, almond milk, and salt into a food processor. Pulse several times until the mixture resembles wet sand. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.

  • Step 2

    Place all the ingredients in a small saucepan, then add agar agar. Heat on medium heat and bring to a brief boil. Stir constantly. Reduce heat and simmer for a couple of minutes or until it starts to thicken.

  • Step 3

    Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours. Enjoy!