Paleo & Vegan Fruit Tart

Fruit Tart_2

Happy almost Independence Day!

My favorite part of any holiday is the anticipation and excitement surrounding it. Planning the celebrations, Pinterest-ing (ALWAYS), decoration, and, of course, the food. I mean, that's what holidays are all about, right? The delicious foods that define holidays - the kind of foods that makes for lasting memories and traditions that carry on for generations? Ah, yes, food - you are what makes the world go 'round. My world, at least.

I knew that I wanted to make a red, white, and blue-themed dessert for this Independence Day, but wasn't sure where to start. I mean, SO MANY options, especially with all the beautiful fruits in season! I'd been dying to make a fruit tart for a while so I figured that this would be a great opportunity to use the gorgeous strawberries and blueberries I picked up from the farmer's market.

Fruit Tart_1

I wasn't totally sure how the filling would turn out since I wanted to make it egg-free to make this recipe vegan-adaptable. I wanted the filling to be light, not too sweet, and, most importantly, hold together well like in traditional fruit tarts. Well, by some stroke of genius miracle, this filling turned out just perfectly. It is absolutely delicious (yes, I ate numerous spoonfuls of it) with the perfect consistency. Just the right amount of sweet complemented by the tangy flavors of the lemon zest. Seriously, it is my new favorite thing and you may see many more recipes in the future that feature this filling because I cannot get enough.

I made this tart in a rectangular tart pan with a removable bottom, but a regular round 9-inch tart pan would work just fine. Also, feel free to improvise with the fruits - raspberries, blackberries, kiwis, mangoes, whatever your heart desires! Enjoy!

Fruit Tart_3

Paleo Fruit Tart

Servings: 10-12

Time: 40 mins

Difficulty: Easy

Crust Ingredients:

  • 1 cup (100 g) blanched almond flour
  • 1/3 cup (45 g) arrowroot
  • 2T (42 g) coconut flour
  • 1/8 t sea salt
  • 3T (43 g) coconut oil
  • 3T (70 g) honey (use maple syrup for vegan)
  • 1t pure vanilla extract

Filling Ingredients:

  • 1 can (1 2/3 cup) coconut milk
  • 1/4 cup (30 g) arrowroot
  • 1/3 cup (115 g) honey (use maple syrup for vegan)
  • 1T lemon zest
  • 1t pure vanilla extract
  • 2 t grass fed gelatin (check this page for vegan alternatives)

Topping Ingredients:

  • 1.5 cups strawberries, sliced
  • 1 cup blueberries
  • 1 tbsp honey, melted

Directions

  1. Preheat oven to 325 degrees. Grease a rectangle tart pan with coconut oil and set aside.
  2. To make the crust, pulse almond flour, arrowroot, coconut flour, and sea salt in a food processor. Add in the coconut oil, honey, and vanilla extract and mix until the dough comes together. Form into a round disk and wrap in plastic wrap. Refrigerate for about 15 minutes until the dough firms up.
  3. Line your work surface with plastic wrap. Place the dough on the wrap and place another piece of wrap on top. Roll out the dough into a rectangle about 1/2 cm thick and slightly bigger than the size of the tart pan. Carefully remove the top layer of wrap off of the dough and flip the dough into the greased tart pan using the bottom layer of wrap. Remove the remaining wrap. Press the dough into and up the sides of the pan, making sure that there are no holes or cracks. Prick the dough all over with a fork and then bake in the oven for 13-15 minutes until the crust is golden brown.
  4. While the dough bakes, make the filling. Bloom the gelatin by placing 2T cold water in a shallow dish and sprinkling the gelatin over the top. In a small bowl, whisk together 1/2 cup of the coconut milk and arrowroot, making sure there are no clumps. Add the remaining coconut milk and honey into a small sauce pan and heat over medium heat. Once the mixture has just reached a low boil, remove from heat and whisk in the coconut milk/arrowroot mixture. Add back on the heat and whisk constantly until the mixture begins to thicken and the consistency resembles pudding (this will take ~30 seconds). Remove from heat and whisk in lemon zest, vanilla, and the gelatin until combined. Let cool at room temperature and the mixture will continue to thicken.
  5. Once the crust and filling have cooled, assemble the tart! Pour the filling into the crust (you will have ~1 cup of filling left over) and top with your choice of fruits. Drizzle melted honey over the top of the fruit. Let chill in the refrigerator for at least 1 hour before serving. Cut into 10-12 slices and enjoy!