- For the grain-free crust:
- 2 cups of almond meal/almond flour
- 1 heaping teaspoon of powdered sugar
- 3 tablespoons of coconut oil (or more if dough is still too dry)
- 1 egg, beaten
- For the filling:
- 1 cup of milk cream
- 1–2 tablespoons of granulated sugar (depending on how sweet you like your whipped cream)
- 2 cups of fresh berries (I used strawberries and blueberries)
- Powdered sugar, for dusting (optional)
- Pre-heat oven to 350 deg Fahrenheit (180 deg Cel)
- Mix almond meal and powdered sugar together in a large bowl
- Add in coconut oil and beaten egg, and mix all the ingredients well together, until a uniform dough is formed (add a little more coconut oil at a time if dough is too dry)
- Line tart moulds (either 2 small molds or 1 large one) with baking paper (waxy side up).
- Press dough into tart molds, making it as thin as you can.
- Bake in pre-heated oven for around 10-12 minutes, or until firm
- Remove tart crusts from the oven, and let them cool for at least 10 minutes before easing them from the molds
- While crusts are cooling, combine milk cream and sugar together, and beat it with an electric beater until stiff peaks form. Let whipped cream chill in the fridge for an hour.
- Divide whipped cream into two equal portions, and scoop each portion evenly into each tart crust
- Adorn with berries of your choice, and sift powdered sugar over
This recipe makes 2 small tarts or 1 large one.
Inspired by: Elana’s pantry (http://www.elanaspantry.com/paleo-pie-crust/)
- Category: Dessert
- Cuisine: Western