Paleo Fruit Tart |
TART ingredients:
- 2 1/2 cups almond flour
- 1/2 tsp. Himalayan sea salt
- 1 large organic egg
- 1 tsp. orange zest
- 1/4 cup organic coconut oil
- 1/4 cup Swerve or 1 tbsp liquid stevia
- 1 Tbsp. vanilla extract
COCONUT WHIPPED CREAM ingredients:
- 1 can full fat coconut milk, refrigerated for 6 or more hours (to allow the cream to separate from the milk)
- 1 Tbsp vanilla extract
- 2 Tbsp Swerve or 1 tsp liquid stevia
FRUIT TOPPING
- Seasonal fresh fruit, sliced
Directions:
TO MAKE THE TARTS:
1. Preheat oven to 350F. Combine the almond flour and sea salt together in a medium sized mixing bowl and set aside.
2. Add the egg to a medium sized mixing bowl and beat with hand mixer on low for about 20 seconds. Add the orange zest, coconut oil, Sweve/stevia and vanilla, and beat until combined. Gradually add in the almond flour miixture until combined.
3. Roll the dough flat until it fits into glass pie plate (or for individuall tarts, roll into 6 balls and place on a baking sheet lined with parchment paper or a baking mat. Pat the dough down into thick flat round tarts about 4" in diameter.)
4. Bake for 10-15 minutes or until tarts just begin to turn a light brown color. Cool completely.
TO MAKE THE COCONUT WHIPPED CREAM:
1. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream.
2. Add the vanilla and swerve/stevia to the coconut cream. Whip with a hand mixer u ntil well combined (2-3 minutes). Place the bowl of whipped cream in the fridge until ready to use.
TO ASSEMBLE:
1. Once the tarts have completely cooled, top them with the whipped coconut cream and the sliced fresh fruit and serve.
- 2 1/2 cups almond flour
- 1/2 tsp. Himalayan sea salt
- 1 large organic egg
- 1 tsp. orange zest
- 1/4 cup organic coconut oil
- 1/4 cup Swerve or 1 tbsp liquid stevia
- 1 Tbsp. vanilla extract
COCONUT WHIPPED CREAM ingredients:
- 1 can full fat coconut milk, refrigerated for 6 or more hours (to allow the cream to separate from the milk)
- 1 Tbsp vanilla extract
- 2 Tbsp Swerve or 1 tsp liquid stevia
FRUIT TOPPING
- Seasonal fresh fruit, sliced
Directions:
TO MAKE THE TARTS:
1. Preheat oven to 350F. Combine the almond flour and sea salt together in a medium sized mixing bowl and set aside.
2. Add the egg to a medium sized mixing bowl and beat with hand mixer on low for about 20 seconds. Add the orange zest, coconut oil, Sweve/stevia and vanilla, and beat until combined. Gradually add in the almond flour miixture until combined.
3. Roll the dough flat until it fits into glass pie plate (or for individuall tarts, roll into 6 balls and place on a baking sheet lined with parchment paper or a baking mat. Pat the dough down into thick flat round tarts about 4" in diameter.)
4. Bake for 10-15 minutes or until tarts just begin to turn a light brown color. Cool completely.
TO MAKE THE COCONUT WHIPPED CREAM:
1. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream.
2. Add the vanilla and swerve/stevia to the coconut cream. Whip with a hand mixer u ntil well combined (2-3 minutes). Place the bowl of whipped cream in the fridge until ready to use.
TO ASSEMBLE:
1. Once the tarts have completely cooled, top them with the whipped coconut cream and the sliced fresh fruit and serve.