Fresh Fruit Tart
Light and fruity desserts are our favorite during the holidays when treats are typically heavy and rich. This Fresh Fruit Tart hits all the right buttons, being both delicious and nutritious! The crust is gluten-free and made with chia seeds in place of egg. We also use our Organic Chosen Oil Blend as a healthier sub for vegetable oils. Pour in a creamy, vanilla filling and top it with fresh fruit!
For the cream filling
- 2 cup light coconut milk or whole dairy milk
- 2 eggs
- ⅓ cup honey
- ¼ cup tapioca starch
- ½ tsp sea salt
- 3 tbsp coconut oil
- 2 tsp vanilla extract
For the crust
- 2 kiwis peeled & sliced
- 4 large strawberries sliced
- Handful of blueberries
Prepare the cream filling
Add the coconut milk, eggs, honey, tapioca starch, and sea salt to a blender. Blend on high until smooth. Pour the mix out into a medium saucepan. Cook on medium-low heat until it thickens considerably, about 10 minutes. Whisk continuously or the eggs can burn on the bottom of the pan.
Pour the custard out into a dish with a lid. Allow to cool for 15 minutes. Stir in the coconut oil and vanilla extract. Cover with a lid and refrigerate until fully chilled, about 4 hours.
Prepare the crust
Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with Avocado Oil Spray (pans with a removable base works best for serving).
Grind the chia seeds in a spice grinder or coffee grinder. Add them to the bowl of a large food processor along with the almond flour, tapioca starch, and sea salt. Process until combined, about 15 seconds.
In a small bowl, stir together the honey and Organic Chosen Blend Oil until smooth. Add it to the food processor and process until the dough is crumbly. Add the filtered water one teaspoon at a time until the dough starts to come together in a ball. (Note: the amount of water needed can vary based on the humidity in your area.)
Dump the dough out and shape into a ball. Press it into the tart pan, working to keep it even along the bottom and sides. Bake for 12-15 minutes, or until lightly golden. Cool completely before assembling.
Pour the cream filling into the tart crust. Arrange the kiwis, strawberries, and blueberries in a circular pattern, as desired. Store extras in the refrigerator for up to 5 days.