Chocolate Chip Cookie Cream Tart with Fresh Berries

Happy month of July, my friends! It’s one of my favs, as it’s my birthday month AND I’m usually free from exams around this date.

Plus, July is music festival month and we all know how much I love a good music festival, don’t we?

Chocolate Chip Cookie Cream Tart with Fresh Berries

Or maybe you’re new here and unaware of how badly I love bands. In that case, let me introduce myself:

Hello, my name is Consuelo and there’s nothing I like better than metalcore concerts, puppies, Game of Thrones and romaine lettuce. Tarts? I like them a lot too. And hey, I’ve got a bit of a peanut butter obsession too.

But let’s get back to those tarts!!!! Cos I doubt you’d like to spend the next few minutes hearing me rambling about lettuce (see what I did there? cos cos cos!!!! That kind of lettuce I’m a big fan of, too)

Anyway, did I fail to mention how lame my posts usually are? Here u go. Nice to meet you, my new reader pal.

Chocolate Chip Cookie Cream Tart with Fresh Berries

Back to the tarts, because in case you haven’t noticed by now: I have the attention span of a 3-year-old fish.

TARTS! Or tart, I should say, because there’s only one. Yes, yes, I know. I too wish I’d made two of them.

Two dozens, more like… because yes, they’re that good!!

The bottom layer is actually a chocolate chip cookie the size of your head. Yep, you heard that right! Here in Earthly Taste we go big or go home, especially when it comes to chocolate chip cookies or lettuce bowls.

Chocolate Chip Cookie Cream Tart with Fresh Berries

Then we’ve got a thin layer of extra dark chocolate. Mainly to stop the cream from making the cookie part all soggy and gross BUT also because chocolate is so frickin’ delicious and I dare you to fight me on that.


And last but not least: there’s cream. Lots of it. Freshly whipped, fluffy coconut cream. Is that the stuff dreams are made of? I very much think so. I decided to keep things simple adding just a bit of sugah and spice and everything nice. (Kidding: just some sugar and a tiny weeny bit of vanilla powder, because that stuff is expensive af)

Chocolate Chip Cookie Cream Tart with Fresh Berries

The topping is made from berries alone. That is, if you forget the fact that strawberries aren’t actually real berries (but bananas are!!!! how crazy is that!!!!!!!!!!!!), but we’ll roll with it, cos ain’t no one calling this one “Chocolate Chip Cookie Cream Tart with Fresh Berries and Achenes”.

Whatever you decide to name your tart… you know it’s gotta be a really good one. And so easy to make too! 

Chocolate Chip Cookie Cream Tart with Fresh Berries

Chocolate Chip Cookie Cream Tart with Fresh Berries


  • For the crust:
  • 180 grams melted coconut oil
  • 75 grams coconut sugar
  • 260 grams white flour
  • a pinch of salt
  • 1 tsp. vanilla extract
  • 150 grams dark chocolate chips
  • For the dark chocolate layer:
  • 100 grams dark chocolate
  • For the cream:
  • 3 cans of full-fat coconut milk
  • 50 grams caster sugar
  • A pinch of vanilla powder
  • For the topping:
  • Fresh berries


  1. For the crust:
  2. In a bowl, whisk together melted coconut oil and sugar until creamy.
  3. Add in flour, salt and vanilla and stir until you form a dough.
  4. Stir in chocolate chips.
  5. Grease a tart pan with coconut oil and a bit of flour and press the dough into it.
  6. Pinch it with a fork and put a sheet of parchment paper + some baking beads/beans on top.
  7. Bake at 180ºC (375F) for 35-40 minutes or until golden (this depends on your oven)
  8. Let it cool completely before topping it with the cream or it will melt.
  9. Once cooled, melt dark chocolate and brush the the crust with it.
  10. For the cream:
  11. Chill the opened coconut milk cans overnight.
  12. Remove the thick cream from the bottom of the lid and whip it with sugar and vanilla powder (do not use alcohol-based vanilla extract while whipping or it will ruin the ceam)
  13. Top the tart with the cream and a layer of fresh berries.
  14. Enjoy!

Hope you guys enjoy!


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