Paleo Fruit Tart

7

May 28, 2013 by Amanda

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I tend to daydream while driving, and while I’d like to think I daydream about normal 26 year old things, in reality I think about what my cat would look like in a hat, or how to make traditional desserts Paleo. In fact, I think about these things a lot.

One dessert in particular I’ve been noodling over is the fruit tart. I used to love these little guys; they were always the best desserts at parties or pot lucks and I’d B-line for the buffet table each time. There is something about fresh fruit and custard on a tasty crust that I loved. However, these things are not too Paleo…at all. That’s why when we were making fruit tarts in class at CulinAerie, I was determined to find a caveman-friendly way of making this party favorite. But alas, it was winter and I would have to wait for spring to source the fruits for my tart….which only gave me more time to daydream. Gaah. Maybe Duke would look better in a beret.

WHAT YOU’LL NEED:

For the Crust:

2 cups almonds
1 cup raisins
1 tsp vanilla
zest of one lemon
one egg
1 tbs coconut oil, melted

For the Filling:

1 cup coconut milk
1 tbs honey
3 egg yolks
1 tbs arrowroot powder
1 tsp vanilla
Strawberries, apricots, and cherries, sliced

WHAT YOU’LL DO:

For the Crust:

Preheat the oven to 350 degrees. In a food processor, grind your almonds, raisins, and lemon zest for just a few seconds until they are roughly chopped. Add in the egg, coconut oil, and vanilla and blend again until well incorporated and moist.

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Place in a fully greased, 9” springform pan, pressing onto the bottom and partially up the sides of the pan. Pop in the oven for 10 minutes until the edges are slightly browned. Remove, and let cool.

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For the Filling:

Heat the coconut milk and honey together in a pan until boiling, then remove from heat. In the meantime, stir the yolks and arrowroot together with your vanilla. This will thicken the yolks into almost a paste.

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Temper the egg yolks with the hot coconut milk, ensuring you whisk constantly as to not cook the eggs with the hot milk.

Return the egg and coconut milk mixture to the pan and stir continuously until the mixture boils and thickens. Remove from heat and place cream on a plate, let cool in the refrigerator.

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As the creamy-custard is cooling, slice your purdy fruits. Pour the custard in the cooled crust, spreading evenly. Then arrange the fruit in a mosaic like pattern (time to get artsy).

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I brought this pretty lady to a Memorial Day BBQ at District CrossFit and it was quite a hit. I don’t think it lasted more than five minutes. Unfortunately, that means I didn’t get a chance to snag a final photo. But trust me, it was pretty…and delicious.

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What is your go-to BBQ dessert?

7 thoughts on “Paleo Fruit Tart

  1. […] I was too late to taste it — I blame brisket-induced distraction — this beautiful Paleo fruit tart by one of my gym buddies was a huge hit. Make it, eat it, love […]

  2. 3ccomm says:

    I haven’t been to a BBQ or Pot Luck since being diagnosed with Gluten Sensitivity or going Paleo, and this is just what I need to impress upon my doubting friends that Paleo does not equal cardboard tasting.

  3. Um…this is hilarious –> “I tend to daydream while driving, and while I’d like to think I daydream about normal 26 year old things, in reality I think about what my cat would look like in a hat, or how to make traditional desserts Paleo. In fact, I think about these things a lot.”

  4. […] and there was certainly a baking inspired theme. Well, today we will do the exact opposite of tarts, and cookies, and pancakes. We are making [No So] Sloppy […]

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