5 star :: paleo, whole30, vegetarian
These Paleo Cherry Tarts are a perfect, delicious treat for the season! Gluten-free, grain-free, dairy-free and egg-free! A bit crumbly crust but held together when serving out of pan (add a TB egg powder* if you like it more together). Cherry filling held together and was luscious!
Ingredients Crust: 1 cup almond flour 1/2 cup flax flour 1/3 cup coconut flour 1/2 tsp baking soda 1 Tb vinegar 4 Tbsp ghee or coconut oil 4 Tbsp honey or 10 drops liquid stevia or monk fruit 1/4 tsp salt
Filling: 4 cups pitted cherries (you can sub part blueberries) 1/4 cup honey 1/2 tsp stevia powder 1 1/2 Tbsp arrowroot powder 1 Tbsp water 1 Tbsp lemon juice
For the whipped cream: 1 can full-fat coconut milk chilled in fridge for 24 hours 1 Tbsp honey 1 tsp vanilla
Instructions
Preheat oven to 350 degrees F. Add all ingredients for the crust into a food processor and pulse until well combined, and it starts to form into a crumbly dough. Divide the dough evenly throughout six 4-inch greased tart pans (or use 1 pie pan) and use your fingers to press dough around evenly throughout the pan and the sides. Poke holes in the crust with a fork. Bake crust for 10 minutes, until slightly golden brown. Remove from oven.
Place the cherries in a large saucepan over medium heat and cook for 2-3 minutes. Add the honey and lemon juice and stir for another 2 minutes. Dissolve the arrowroot powder in the water and add into the cherry mixture. Cook for 1-2 minutes until it becomes thick, stirring constantly.
Pour the filling into the tartlettes. Let them cool completely before serving.
For the Whipped Cream (optional):
Place the can of coconut milk in the fridge 24 hours before so that the coconut cream separates to the top.
Remove the lid and scoop out the cream and place in a chilled bowl. Add the honey and vanilla and whisk until it is light and fluffy. Use immediately and refrigerate the leftovers.
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