Summer Berry Tart

If I was the one that was aimlessly scrolling through social media on the hunt for a “healthy” dessert, I would call B.S. on this one! How in the heck is this dairy free, refined sugar free, and gluten free and taste amazing? Honestly I am not even sure myself. I was at the nail salon not too long ago, and The Pioneer Woman was on baking “fruit tarts” . The “crust” was sugar cookies, the “custard” was cream cheese frosting, and then it was covered with fruit. I was drooling in the chair!

I came home and started jotting down ideas for the custard. It needed to be sweet, but I am pretty against fake sugars, and I wanted to keep this as paleo as possible! A few tries later, success!!

Ingredients:

Crust-

• 1 1/2 cup almond flour

• 3/4 cup chilled butter (I use ghee)

• 1/3 cup cold water

• 1 tsp salt

Filling-

• 1 can full-fat coconut milk, well incorporated

• 1 can full-fat coconut milk, just the soliditifed top

• 1/3 cup pure maple syrup

• 2 tbsp arrowroot powder

• 1 tbsp unflavored gelatin

• 1 tbsp coconut oil

• 1 tbsp lemon juice

• 1 1/2 tsp vanilla extract

Topping-

• mixed fruit for topping

Instructions:

Crust-

1. Preheat oven to 350 degrees.

2. Add chilled butter and flour to a medium size bowl. using a fork, start to incorporate. Slowly add in water. Continue to mix until dough ball forms.

3. In a greased pie pan, press dough until it covers the edges and bottom of the pan.

4. Poke the bottom with a fork. This helps prevent puffing while the crust bakes.

5. Bake for about 15 minutes or until crust is golden brown.

6. Let cook, and start working on the filling.

Filling-

1. Begin making the filling by adding 2 tablespoons of water in a small dish and sprinkle gelatin over to bloom.

2. In a medium size bowl, add 1/4 of the incorporated coconut milk. Slowly add in the arrowroot powder, and continually whisk. Make sure there are no lumps.

3. Add in the rest of the incorporated coconut milk, solid coconut milk, maple syrup, coconut oil, lemon juice, and sea salt.

4. Transfer the mixture to a small saucepan on medium heat and continue to whisk. When the mixture begins to bubble, add in the gelatin mixture from the dish and whisk until it has melted into the mixture.

5. Allow the mixture to cook for about 5 minutes until it begins to thicken.

6. Remove from heat, whisk in the vanilla extract and let cool.

General Instructions-

1. When the crust and filling have adequately cooled, pour filling into crust. Place in the fridge for about 1-2 hours to set.

2. Top tart in a fun pattern. I used strawberries, blueberries and raspberries. Feel free to use whatever is in season and nearest to you!