Paleo Flag Fruit Tart
Ingredients
Shortbread Crust
-
2 ¼
cups
almond flour
-
1
tablespoon
coconut flour
-
2
tablespoons
tapioca flour
-
a pinch
salt
-
1
teaspoon
vanilla extract
-
½
cup
LouAna Coconut Oil
-
½
cup
coconut sugar
Frangiapane Filling
-
3
tablespoons
coconut oil
-
1
cup
almond flour
-
⅓
cup
maple syrup
-
1
large
egg
-
1
tablespoon
dark rum
-
½
teaspoon
vanilla extract
-
¼
teaspoon
lemon zest
-
½
teaspoon
almond extract
-
a pinch
salt
Coconut Cream and Fruit Topping
-
1
cup
coconut cream
-
1
cup
fresh blueberries
-
1
cup
fresh raspberries
Instructions
- Preheat the oven to 350º F.
- Combine all shortbread crust ingredients in a food processor and pulse until it holds together.
- Press the mixture into the bottom and sides of a tart pan and bake for 13 minutes.
- Let the crust cool while preparing the frangiapane filling.
- Combine all frangiapane filling ingredients in the food processor and pulse until well combined.
- Pour the filling into the partially baked tart shell and smooth the surface.
- Cover the edges with aluminum foil and bake for 15 minutes until golden brown.
- Cool the tart completely before adding the coconut cream topping.
- Spread coconut cream over the cooled tart and decorate with blueberries and raspberries.
Nutrition Facts (estimated)
Servings
8
Calories
730
Total fat
62g
Total carbohydrates
41g
Total protein
12g
Sodium
1197mg
Cholesterol
1mg
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