PALEO FRUIT TART
These colorful fruit tarts are a perfect treat for both kids and adults. The base of the tart is similar to a sugar cookie (but paleo friendly), and topped with coconut whipped cream and whatever seasonal fresh fruit you like. I started off calling these "fruit pizzas" because that was what I grew up knowing these as, but I was told on Instagram that fruit pizza was a bad name for them, so they are now called fruit tarts. I don't really care what you call them, as long as you call them delicious.
Some good choices for fruit are strawberries, blueberries, kiwis, peaches, nectarines and grapes, but you should choose your favorites and whatever is in season. You can also add some toasted coconut, an extra drizzle of raw honey or some chocolate sauce if you like. Get creative with your tarts!!!
Some good choices for fruit are strawberries, blueberries, kiwis, peaches, nectarines and grapes, but you should choose your favorites and whatever is in season. You can also add some toasted coconut, an extra drizzle of raw honey or some chocolate sauce if you like. Get creative with your tarts!!!
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Paleo Fruit TartPrep time: 15 mins Cook time: 12 mins Yield: 6 Tarts
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or Ingredients:
TART
- 2 1/2 cups finely ground almond flour
- 1/2 tsp. sea salt
- 1 large egg
- 1 tsp. orange zest
- 1/4 cup coconut oil or ghee
- 1/4 cup raw honey, warmed if solid
- 1 Tbsp. vanilla extract
COCONUT WHIPPED CREAM
- 1 can full fat coconut milk, refrigerated for 6 or more hours (to allow the cream to separate from the milk)
- 1 Tbsp vanilla extract
- 2 Tbsp. raw honey
FRUIT TOPPING
- Seasonal fresh fruit, sliced
Directions:
TO MAKE THE TARTS:
1. Preheat oven to 350F. Combine the almond flour and sea salt together in a medium sized mixing bowl and set aside.
2. Add the egg to a medium sized mixing bowl and beat with a hand mixer on low for about 20 seconds. Add the orange zest, coconut oil, honey and vanilla extract and beat until combined. Gradually add in the almond flour mixture until combined.
3. Roll the dough into 6 balls and place on a baking sheet lined with parchment paper or a baking mat. Pat the dough down into thick flat round tarts about 4" in diameter.
4. Bake for 9-12 minutes or until tarts just begin to turn a light brown color. Remove and let sit on the baking sheet for about 5 minutes and then move to a wire rack to cool completely.
TO MAKE THE COCONUT WHIPPED CREAM:
1. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream.
2. Add the vanilla and raw honey to the coconut cream. Whip with a hand mixer until well combined (2-3 minutes). Place the bowl of whipped cream in the fridge until ready to use.
TO ASSEMBLE:
1. Once the tarts have completely cooled, top them with the whipped coconut cream and the sliced fresh fruit and serve.
TART
- 2 1/2 cups finely ground almond flour
- 1/2 tsp. sea salt
- 1 large egg
- 1 tsp. orange zest
- 1/4 cup coconut oil or ghee
- 1/4 cup raw honey, warmed if solid
- 1 Tbsp. vanilla extract
COCONUT WHIPPED CREAM
- 1 can full fat coconut milk, refrigerated for 6 or more hours (to allow the cream to separate from the milk)
- 1 Tbsp vanilla extract
- 2 Tbsp. raw honey
FRUIT TOPPING
- Seasonal fresh fruit, sliced
Directions:
TO MAKE THE TARTS:
1. Preheat oven to 350F. Combine the almond flour and sea salt together in a medium sized mixing bowl and set aside.
2. Add the egg to a medium sized mixing bowl and beat with a hand mixer on low for about 20 seconds. Add the orange zest, coconut oil, honey and vanilla extract and beat until combined. Gradually add in the almond flour mixture until combined.
3. Roll the dough into 6 balls and place on a baking sheet lined with parchment paper or a baking mat. Pat the dough down into thick flat round tarts about 4" in diameter.
4. Bake for 9-12 minutes or until tarts just begin to turn a light brown color. Remove and let sit on the baking sheet for about 5 minutes and then move to a wire rack to cool completely.
TO MAKE THE COCONUT WHIPPED CREAM:
1. Open the can of coconut milk and scrape out the cream into a medium sized bowl. Hint: I always open the can from the bottom and pour the milk out into a separate container before scraping out the cream.
2. Add the vanilla and raw honey to the coconut cream. Whip with a hand mixer until well combined (2-3 minutes). Place the bowl of whipped cream in the fridge until ready to use.
TO ASSEMBLE:
1. Once the tarts have completely cooled, top them with the whipped coconut cream and the sliced fresh fruit and serve.
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