Paleo Fruit and Custard Tart
- Number of Servings: 12
Ingredients
Crust:2 cups almond flour1/2 teaspoon sea salt1/4 teaspoon baking soda1/4 cup coconut oil2 Tablespoons honey1 eggCustard:2 bananas13.5 oz. coconut milk3 eggs1 tsp vanilla extractTopping:1 cup sliced strawberries (or any other fresh fruit you want)
In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the coconut oil, honey, and egg. (it helps to warm the coconut oil and honey in the microwave for about 5 seconds.) Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into a 9-inch tart pan. Set aside.
Preheat oven to 350 degrees. Combine all custard ingredients in a mixer and mix well. Pour into your tart pan (or pie pan if you’re like me!). You will most likely have some extra custard filling; you can pour this remaining amount into a soufflé or custard cups. The extra custard tastes delicious on its own, but you could also add fruit to it, of course.
Bake in preheated oven 35-40 minutes. Allow to cool completely and then chill in the refrigerator a few hours.
Arrange your fruit however you wish and serve cold!
Serving Size: makes 12 slices
Preheat oven to 350 degrees. Combine all custard ingredients in a mixer and mix well. Pour into your tart pan (or pie pan if you’re like me!). You will most likely have some extra custard filling; you can pour this remaining amount into a soufflé or custard cups. The extra custard tastes delicious on its own, but you could also add fruit to it, of course.
Bake in preheated oven 35-40 minutes. Allow to cool completely and then chill in the refrigerator a few hours.
Arrange your fruit however you wish and serve cold!
Serving Size: makes 12 slices
Nutritional Info Amount Per Serving
- Calories: 211.4
- Total Fat: 16.2 g
- Cholesterol: 54.3 mg
- Sodium: 148.4 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.8 g
- Protein: 6.8 g
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