Ingredients
The following ingredients have 8 Servings
- 2 ¼ cups blanched almond flour
- 3 ⅓ tbsp coconut sugar
- 4 tbsp cold unsalted butter or coconut oil
- 1 egg
- 1 can coconut milk ((13.5oz can, divided))
- 1 tbsp grass-fed gelatin
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 4 egg yolks
- 1 cup fresh raspberries
Instruction
- Preheat the oven to 350°F.
- In a medium size bowl, mix together the almond flour and sugar.
- Cut in the cold butter or coconut oil until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg.
- Make a well in the center of the flour mixture and add the egg.
- Stir until combined and a ball forms.
- Cover and refrigerate for 30 minutes.
- Sprinkle the counter top with flour and roll out the dough.
- Cut into 8 equally sized circles to fit into 3 inch diameter tart tins
- Place the dough circles in the tart tins, pressing the edges gently into the grooves.
- Bake in the preheated oven for 10 minutes and allow cool completely while making the custard filling.
- To make the custard filling, in a small bowl combine 2 tablespoons of the coconut milk and the gelatin and set aside.
- Heat the rest of the coconut milk in a double boiler until hot, but not boiling.
- When it is hot, add the vanilla and maple syrup and stir until dissolved.
- Remove from the heat.
- In a medium size bowl, whisk the egg yolks.
- While whisking constantly, add about ½ cup of the warm coconut milk to the egg yolks 1 tablespoon at a time.
- Whisking constantly, pour the egg yolk/coconut milk mixture back into the double boiler with the remaining coconut milk.
- Heat gently, continuing to whisk until the mixture thickens. Be patient, this may take a while.
- When the custard is ready, add the gelatin mixture and stir to combine.
- Allow the custard to cool down almost completely before pouring into the pastry shells.
- Place the filled custard tarts in the refrigerator to set.
- Add fresh raspberries to the top of each tart just before serving.
