This morning we are preparing for the cottage and I wanted something a little different for breakfast and I saw a picture for a fruit tart and thought I could make a paleo fruit tart. I thought about the crust that I could use and came up with my cinnamon roll recipe and I used that for the pie crust for this tart. It turned out really yummy. I hope you enjoy this too.
For the crust
1 egg
1 tsp of vanilla extract
1/3 cup of honey
2 cups of almond flour
2 tbsp of coconut flour
filling
1/2 cup of thick coconut cream
2 tbsp of coconut flour
2 eggs
1 tsp vanilla extract
2 cups of raspberries and blueberries
1 tbsp lemon rind
Preheat oven to 350'. Place all the ingredients in order for the crust in a stand up mixer. Combine well until it starts to form dough and become a ball. Using your hands roll the dough into a ball and place on a piece of parchment paper. Place another piece of parchment paper on top of the dough and use a rolling pin to roll out the dough into a circle for a 9x9 inch round pie dish. Take off the top paper and slide the bottom piece with the dough on it onto your hand and carefully place the circle onto the round pie dish like the picture above. Trim off the edges. carefully flatten the middle so there isn't any air underneath. poke the middle slightly with a fork. Place in the oven for 10 minutes so the crust is a little browned. In the meantime pour the coconut cream into a mixer and whip on high. Turn the mixer to medium speed and sprinkle the coconut flour into the coconut cream. Add the eggs and vanilla. Add the lemon rind. Mix well. Place the raspberries and blueberries onto the pie crust and spread them out. Pour the coconut cream mixture on top of the fruit. spread it out evenly. It's alright if fruit pokes through. Place in the oven for 30 minutes or until the middle comes out clean using a clean knife or toothpick. Let the tart cool down and settle for ten minutes. Enjoy
For the crust
1 egg
1 tsp of vanilla extract
1/3 cup of honey
2 cups of almond flour
2 tbsp of coconut flour
filling
1/2 cup of thick coconut cream
2 tbsp of coconut flour
2 eggs
1 tsp vanilla extract
2 cups of raspberries and blueberries
1 tbsp lemon rind
Preheat oven to 350'. Place all the ingredients in order for the crust in a stand up mixer. Combine well until it starts to form dough and become a ball. Using your hands roll the dough into a ball and place on a piece of parchment paper. Place another piece of parchment paper on top of the dough and use a rolling pin to roll out the dough into a circle for a 9x9 inch round pie dish. Take off the top paper and slide the bottom piece with the dough on it onto your hand and carefully place the circle onto the round pie dish like the picture above. Trim off the edges. carefully flatten the middle so there isn't any air underneath. poke the middle slightly with a fork. Place in the oven for 10 minutes so the crust is a little browned. In the meantime pour the coconut cream into a mixer and whip on high. Turn the mixer to medium speed and sprinkle the coconut flour into the coconut cream. Add the eggs and vanilla. Add the lemon rind. Mix well. Place the raspberries and blueberries onto the pie crust and spread them out. Pour the coconut cream mixture on top of the fruit. spread it out evenly. It's alright if fruit pokes through. Place in the oven for 30 minutes or until the middle comes out clean using a clean knife or toothpick. Let the tart cool down and settle for ten minutes. Enjoy