Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cups almond flour
  • 1 tablespoon coconut flour
  • 2 tablespoons tapioca flour
  • salt (pinch)
  • 1 teaspoon vanilla extract
  • 1/2 cup - 1/2 cup + 2 tablespoons LouAna Coconut Oil
  • 1/2 cup coconut sugar
  • 3 tablespoons coconut oil
  • 1 cup almond flour
  • 1/3 cup maple syrup
  • 1 egg (see notes for vegan option)
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon almond extract
  • salt (pinch)
  • 1 cup scant cup coconut cream (, from the top of a can of full-fat coconut)
  • 1 cup about 1 cup fresh blueberries
  • 1 cup about 1 cup fresh raspberries

Instruction

  • Preheat the oven to 350º F. Make your crust: in the bowl of a food processor, combine all shortbread crust ingredients, starting with only 1/2 cup coconut oil. Pulse a few times, until mixture is combined and holds together when pinched. If necessary, add another tablespoon or two of coconut oil to create a texture that will hold together, but you don't want the mixture to be too smooth or liquid. Press into the bottom of your tart pan, pressing mixture evenly all the way up the tart pan sides. Bake 13 minutes, or until sides are slightly brown. Let cool while you make the frangiapane.
  • In the bowl of a food processor, combine all frangiapane ingredients. Pulse a few times, until mixture is well combined. Scrape into the partially baked tart shell and smooth surface with a spatula. Cut a large piece or two of aluminum foil and place tart pan in the center. Bring edges up, folding down a few times if necessary, so that the foil edges just cover the tart edges. You want the filling to brown, but not the edges of the tart. Bake for 15 minutes, or until filling is golden brown and set; a knife, stuck into the center of the filling, should come out clean. Cool completely.
  • Top with coconut cream: spoon coconut cream onto cooled tart. Using a spatula, spread out to evenly cover. If desired, use the back of a spoon to cream a gentle swirl texture on top. Top with fruit: place blueberries on top of 1/4 of tart, then place raspberries in American flag stripes pattern. If not serving immediately, keep refrigerated.