Red, White, & Blue Tart

Posted on Posted in Clean Eats, Holiday Recipes, Recipes

It’s officially summertime in the Northern Hemisphere, and just after summer’s arrival comes July 4th. Obviously an American holiday,  but I have a dessert that is great even if you aren’t celebrating July 4th.

This is a quintessentially Summer dessert. Fresh berries, fresh, lightly sweetened cream, and a chocolate cookie to top it all off! Or rather, support it from the bottom up 😉

Red, White, & Blue Tart | EJL Blog

Let me forewarn you, this isn’t a dessert you just decide to make on a whim as there is a bit of prep involved. It’s quick though, so don’t stress. Just make sure you buy your cans of coconut milk ahead of time and leave it in the fridge for at least 12 hours. I’ve tried to whip coconut cream from room temperature coconut fat and it does not work. Please, save yourself the $4, time, and aggravation, it’s not gonna happen. The other key to coconut cream is successfully separating the fat from the watery bit. I’ll give more details on that later, but it’s key. Just trust me.

Red. White & Blue Tart | EJL Blog



  • 1/4 cup raw sugar
  • 1/2 cup scant coconut oil, softened or liquefied (my coconut oil at room temperature is always liquid as it’s hot in our house – Hawaii)
  • 2 1/2 tbsp cocoa powder
  • 1 1/3 cup all purpose flour
  • 2 tsp vanilla
  • 2-3 tbsp water

Whipped Coconut Cream

  • 2 cans full fat, unsweetened coconut milk, chilled overnight in the fridge
  • 1 tbsp honey (unfiltered & raw, if possible) {sub maple syrup if you prefer}

Berry Topping

  • fresh raspberries, organic if possible (about 2/3 cup each)
  • fresh blueberies, organic if possible
  • 1 lemon to zest, organic if possible


*While making the crust, put the bowl you intend to use for whipping the coconut cream into the freezer. Place your beaters in the bowl as well so they are both cold. I use my stainless steel KitchenAid bowl and beater and it works very well. Plastic would be my last choice for this as it doesn’t retain the cold from the oven as well as steel or glass. 

Red, White, & Blue Tart | EJL BlogCrust

  • Preheat oven to 350°
  • Mix coconut oil, sugar, vanilla in a medium sized bowl, very well.
  • In a separate bowl, whisk together flour and cocoa powder.
  • Stir the flour mixture into the coconut oil mixture and stir well, at this point it should be getting thicker. Add water, 1 tbsp at a time until the dough is softish and pliable. You may need/want to knead a bit with your hands, but take it easy with that, we don’t want the dough to get too chewy.
  • Line a pie plate or springform pan with parchment paper and press the dough into the bottom as evenly as possible.
  • Place into preheated oven and bake for about 15 minutes.
    • A note on the crust…I like chewy cookies and my husband likes crunchy. While testing this recipe he preferred the crunchy crust while I like the chewy crust. If you want a crunchy cookie crust you may wish to bake for a bit longer. 

Whipped Coconut Cream

  • Take your cold cans of coconut and very gently flip them over so the bottom is up. Open the bottom of the can and pour off the liquid. (The fat should have separated and floated to the top of the can.)
  • Save the liquid for smoothies, juice, or cooking. Scoop out the coconut fat into the bowl you had in the freezer (see note above on that) and whip immediately. As the machine is running, add in the tablespoon of honey.
  • Stop periodically to scrape down the sides of the bowl and the beater(s) to make sure everything is incorporated.
  • Place the entire bowl in the fridge until read to use.

Berry Topping

  • Rinse your berries and let drain very well.
  • Wash your lemon and dry well.
  • Set both aside until ready to use.

Red, White, & Blue Tart | EJL BlogAssembly

  • Leave the crust in the pan with the parchment paper (I did this once in a pie plate without parchment and it was a nightmare to get out of the pie plate!!) to assemble.
  • Once your crust has cooled completely, spread on the whipped coconut cream. Don’t stress about it being super even, just do the best you can.
  • Sprinkle on your rinsed & dried berries. (I mention draining well because any excess water will really make the whipped cream runny and gross.)
  • Zest your lemon right on top of the berries, as much or as little as you like, but I like a good bit. It really adds another layer of taste and gives it an extra fresh burst of summer flavor.
  • If you intend to remove it from the springform pan/parchment paper, place it in the freezer for 5-10 minutes or until the whipped cream has solidified a bit. Otherwise it will start to fall down the sides when you start to move it around.
  • Store covered in the fridge. When ready to serve, remove from the fridge for about 10 minutes before cutting. A knife or sturdy pie server works best for cutting.

Additional Notes

  • I have used the “Thai Kitchen” brand of coconut milk with success multiple times. Yes, it has guar gum – blah. I tried using a different brand that did not have guar gum in it and it did not whip well and it had little bits of fat that never incorporated into the rest, leaving it with a rather “crunchy” texture that I did not like at all. I feel like the guar gum is the lesser of many evils, the first being dairy and the second through fourth being whiteners like titanium dioxide, or other stabilizers and thickeners. Just make sure to read your can and you’ll be fine. The less ingredients the better!
  • Would also be great with strawberries if you can’t find/don’t like raspberries.
  • This dessert is not so sweet as is. I don’t like super sweet desserts so I made this to suite my tastes and hopefully some of you who don’t like things super sweet too! If you want more sweetness, add an additional tbsp of sugar to the crust (or 1 tbsp of maple syrup would be great too). Another 1/2 tbsp of honey to the whipped cream would be ok too. Any more than that and it might be too sweet, tread lightly.

Red, White, & Blue Tart | EJL Blog

That’s all for today! I hope you enjoy this dessert as much as we do. I’d love to hear your feedback here or on Instagram. Happy Summer♥

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