Pistachio Free Paleo Almond Flour Fruit Tart
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- ¼ tsp fine sea salt
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- 3 egg yolks
- 3 tbsp maple syrup
- 2 tbsp arrowroot starch
- 1 tsp vanilla extract
- 1 pinch fine sea salt
For the topping
- 1 cup strawberries, hulled and sliced
- ½ cup blueberries
- ½ cup raspberries
- 1 tbsp honey (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, stir together the almond flour, melted coconut oil, 2 tbsp maple syrup, and 1/4 tsp salt until the mixture resembles damp, clumping sand.
- 2
Press the crust mixture evenly across the bottom and up the sides of a 9-inch tart pan with a removable bottom, using your fingers or the flat bottom of a measuring cup to compact it into an even layer about 1/4 inch thick. Bake for 12–14 minutes, until the edges are golden and the center looks dry and set. Transfer to a wire rack and let cool completely in the pan.
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