Ingredients

The following ingredients have 27 Servings
  • Crust:
  • 6 tablespoons salted butter, room temperature
  • 1 egg
  • 1 cup blanched almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon coconut oil (for greasing the tart tin)
  • 1 egg, whisked (for brushing the crust)
  • Whip:
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • 2 tablespoons agave nectar (honey or maple syrup works)
  • Topping:
  • 30 strawberries, stems and leaves removed

Instruction

  • Preheat oven to 350F.
  • Whisk together the room temperature butter, egg, almond flour, and sea salt.
  • Chill in the fridge for 15 minutes.
  • Grease the tart tin with coconut oil (my tin was 14″ x 5″).
  • Place the crust into the tin and press it around the edges until it’s an even layer and covers the whole tin.
  • Brush with the whisked egg.
  • Bake the crust for 10 – 12 minutes, until golden brown.
  • Let the crust cool and come to room temperature.
  • With an electric mixer, whip the heavy cream until it begins to get firm, about 1 – 2 minutes.
  • Add the vanilla, sea salt, and agave nectar.
  • Continue to whip until fluffy and whip cream consistency (another 30 seconds – 1 minute).
  • Once the crust is cooled, spread the whip cream evenly throughout.
  • Top with strawberries!
  • Store in fridge until ready to eat.