Rye Free Paleo Almond Flour Fruit Tart

Total time2 hr 50 min

Prep time30 min

Cook time20 min

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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