Vanilla Bean Fruit Tart

Diary-free Gluten-free Refined sugar-free

TIPS

• Tempering eggs is no joke! It's important to be whisking fast so that your eggs don't cook as you add in the hot milk. To make sure my bowl isn't flying all over the place while I whisk, I like to place a dish cloth under the bowl to keep in from sliding around on the counter. A simple tip but a very helpful one!

• It is important to not undercook or overcook your custard so it's important to follow the directions and never walk away from the custard while it is on the heat.

• If you want a nice shiny gloss to your tart (I would do this if I was taking it to a party/gathering) melt apricot jam and brush over your tart to give it a nice yummy gloss.

Ingredients

Filling:

1/4 C almond milk

3 Tbsp arrowroot powder

1 13.5oz can full fat coconut milk

5 egg yolks

1/3 C maple syrup

2 Tbsp coconut oil, melted

1 vanilla bean, scrape seeds out

Crust:

2 cups blanched almond flour

2 tsp cinnamon

1 Tbsp coconut sugar

1/4 tsp salt

1/3 C coconut oil, melted

1 egg, whisked

Toppings of choice

Directions

Filling:

- Mix together almond milk and arrowroot powder. Set aside.

In a separate bowl, whisk together egg yolks and maple syrup. Set aside.

- In a saucepan, heat coconut milk over medium heat until it reaches a simmer.

Remove coconut milk from heat.

- Temper eggs by adding in SMALL amounts of the heated coconut milk into the egg and maple syrup mixture whisking constantly until all coconut milk is added. Once eggs are tempered, add the mixture back into the saucepan. Over low-medium heat, whisk the mixture for about 5 minutes, then add in almond milk/arrowroot. Whisk constantly for another 3-5 minutes until mixture thickens.

Remove custard from heat and stir in the vanilla bean seeds and coconut oil until smooth.

- Pour custard into a container and lay plastic wrap directly on top of custard to prevent skin from forming. Let cool completely before using.

Crust:

Preheat oven to 350'F (177'C) and grease 9 inch tart pan.

- Mix almond flour, salt, cinnamon, coconut sugar, coconut oil, and egg together in a bowl until well combined.

Press mixture into the bottom and up the sides of your prepared tart pan.

Using a fork, poke the crust multiple times to prevent air pockets.

Bake crust for 12-15 minutes until golden brown. Let cool completely before using.

Assemble

Once both your custard and crust are completely cool you can start assembling.

You can either pour or pipe the custard into your crust.

I topped mine with strawberries, blueberries, blackberries, macadamia nuts, and lemon zest.

Store in the refrigerator.

ENJOY!