Prep Time45 minutes
Cook Time30 minutes
Total Time6 hours
Latin brands of coconut cream such as Goya and Iberia have a lot of added sugar and won't work in this recipe. Thai Kitchen, Native Forest, 365 brand, and Trader Joe's all have unsweetened coconut cream that will work.
A traditional pâte brisée will be made by cutting in the butter with the fingertips. However most vegan butters soften faster than traditional butter, so I use a fork to keep the dough from getting too soft.
To slice the tart cleanly, run a serrated knife and a paring knife under hot water to warm them. Use the serrated knife to gently slice the edges and filling, then use the paring knife to cut the bottom of the crust.
Store the tart covered in the refrigerator. The texture and taste is best when eaten within a few days.
To make tartlets instead, see the instructions in the post.