Seriously yummy, folks. This Paleo dessert tastes best served warm sitting on a dollop of full-fat plain Greek yoghurt which cuts beautifully through the gooey sweetness of the tart. If you can’t ‘do’ the dairy, then use our dairy-free VANILLA CREAM™ (I’ll post it in a couple weeks).
You can replace the handmade jam with a store-bought Paleo version… but you’ll be so much more chuffed if you make it yourself.
We’ve categorised this with a CookFIT Rating of RX because of the various preps that have to be done. But once you’ve eaten one of these fresh out of the oven, you’ll see it’s well worth the effort.
(Inspired by Jamie Oliver’s “30 Minute Meals”)
1 cup Almond flour/meal
1/3 cup Coconut flour
1/4 tsp Salt
1/2 tsp Baking soda
2 tsp Honey
1/3 C Coconut oil
1 tsp Vanilla extract
Zest of 1 orange or lemon
1 C Almond meal
1/2 C Butter or ghee
2 Tbs Honey
1 orange, zest and juice
1 teaspoon vanilla essence
2 C Rasberries, fresh or frozen
1.5 Tbs honey
Greek Yoghurt, to serve
A. PREPARATION TART CRUSTS (15-20 mins)
In a big bowl mix crust dry ingredients and set aside.
In a small bowl whisk all liquid ingredients.
Add liquid mixture to the dry.
Make a ball of dough.
Grease a tin for small-sized muffins (1 dozen size). Roll a bit of dough into a ball about 3-4 cm diameter. Flatten between your palms and lay into the tin. Press it evenly into the bottom and up the sides of the tin. Continue until you’ve created 11-12 crusts.
Poke the bottom of each crust a few times with a fork, cover the entire muffin tin with plastic wrap and refrigerate for 15 minutes.
Bake at 350F/175C until golden brown. Only takes around 10-13 minutes so watch they don’t burn.
Remove from oven, cool for 10 minutes. Using a knive, gently prise the crusts from the tin and set on a baking paper-lined baking sheet.
B. PREPARATION JAM (15-20 mins)
Put berries and juice of the orange into a small saucepan. Place on a low-medium heat to cook.
Once the mixture gets a bit juicy, add the honey.
Continue cooking down until you end up with about 1/2 inch of runny jam. Place in a lidded container and place in freezer to cool for a final thickening.
C. PREPARATION FILLING
Turn oven up to 390F/190C
Break the egg into a mixing bowl and add the almond meal, butter and xylitol. After mixing, add the zest of 1/2 the orange and the vanilla, and fold them in.
D. FINAL PREPARATION TART (20 mins)
Spoon a teaspoon of jam into each pastry base. Top with a teaspoon of frangipane. Add another spoonful of jam and finish with one more spoonful of frangipane.
Place the tray into the oven on the middle shelf and set the timer for 18 minutes.
When the tarts are golden and cooked, take them out and serve warm, sitting on a dollop of the yoghurt.