Paleo Fruit and Custard Tart

Crust:
2 cups almond flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1/4 cup coconut oil
2 Tablespoons honey
1 egg

Custard:
2 bananas
13.5 oz. coconut milk
3 eggs
1 tsp vanilla extract

Topping:
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