Cookie Dough Tart with Vegan Coconut Pastry Cream

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Cookie Dough Tart with Vegan Coconut Pastry Cream


  • 1 package Cappello's Double Chocolate Cookie Dough, thawed
  • For the Vegan Coconut Pastry Cream:
  • 14-ounce can full-fat coconut milk
  • 1/2 cup almond milk
  • 1/2 cup granulated sugar
  • 1/4 cup arrowroot starch
  • 1 teaspoon vanilla bean paste (or seeds removed from 1 vanilla bean)
  • 1/4 teaspoon sea salt
  • 1/4 cup vegan butter, cubed
  • For Garnish:
  • 2 cups mixed berries and fresh fruit


  • Preheat the oven to 350 F.
  • Firmly press the Double Chocolate Chip Cookie Dough into an 8-inch tart pan. Place in the oven and bake 10-12 minutes, or until the edges are baked through. Remove from the oven and let cool completely before assembling the tart.
  • While the tart shell is cooling, make the filling.
  • In a medium saucepan, add the coconut milk, almond milk, sugar, arrowroot starch, vanilla and salt. Place on a stove set to medium heat. Cook, whisking constantly until the coconut pastry cream has thickened and is bubbling, 10-15 minutes.
  • Remove pan from heat and add the cubed vegan butter. Whisk until butter has melted and pastry cream is smooth.
  • Transfer cream to a bowl and cover with plastic wrap, making sure it touches the surface of the pastry cream so it doesn't form a skin.
  • Refrigerate cream until completely chilled, about 1 hour.
  • To assemble the tart, pour the chilled pastry cream into the baked tart shell. Top with fresh fruit and serve chilled.

Kids Can Do

  • Help press the dough out into the tart container
  • Help whisk the filling
  • Add the fresh fruit