#Paleo blueberry tart how to
#Paleo blueberry tart free

While the crust bakes, prepare the frangipane filling.I use a measuring cup around the edges to get a good defined angle in the base of the crust. Press into a greased 22 cm/ 8.7 ' tart pan.Mix all of the crust ingredients together in a mixing bowl until well combined.Preheat oven to 180° C/ 355° F (fan assisted), or 200° C/ 400° F (conventional).1/ 2 cup fresh or frozen blueberries (75 g/ 2.6 oz).1 tsp vanilla powder or 2-3 tsp sugar-free vanilla extract.1 tbsp sesame seed flour or coconut flour (8 g/ 0.3 oz).1/ 2 cup + 2 tbsp granulated Erythritol or Swerve (120 g/ 4.2 oz).1 stick + 1 tbsp butter, softened (125 g/ 4.5 oz).1/ 2 cup melted butter or ghee (120 ml/ 4 fl oz).Total carbs 12.4 grams Fiber 6 grams Sugars 4.2 grams Saturated fat 19.1 grams Sodium 48 mg ( 2 % RDA) Magnesium 92 mg ( 23 % RDA) Potassium 298 mg ( 15 % EMR) Ingredients (makes 8 servings) Crust: Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening such as Tropical Traditions. Other than ghee, you can try virgin coconut oil or palm shortening. Ghee is made from butter but is usually well tolerated as milk solids are removed.

#Paleo blueberry tart how to

Enjoy! How to Make Dairy-Free Keto Frangipaneīutter is the best option for flavour but if you can't eat dairy, you could try ghee. I don’t sweeten my crust but if you want to, you could add a tablespoon or two of granulated low-carb sweetener. I have teamed my frangipane with some lemon zest and fresh blueberries but you could use any keto-friendly fruit that you prefer. It is such an easy dish to convert to low-carb & keto, with only a couple of minor changes. It’s so lush and tasty and any kind of frangipane tart on the menu would always be one of my top choices. The recipe makes 3 small tarts using these little pans.I adore frangipane, or almond cream. They require little effort and no baking.

These sweet and indulgent Paleo Raw Berry Tarts with Coconut Cream are ideal for hot weather.

You can eat it straight up or refrigerate for couple hours (that’s my favorite). Now you can go ahead and fill up tarts crust with the coconut cream and fresh berries.

#Paleo blueberry tart free

Feel free to add more maple if you like it sweeter, and more lemon if you prefer it more flavorful! In this recipe, I added a little maple syrup and lemon zest. I tried different brands and I found that this one works the best of all! What’s more, you’ll need to sweeten it up slightly. Some of the coconut milks won’t solidify into two layers. Isn’t it just so easy?įor the coconut whipped cream, make sure to pop a can of full-fat coconut milk to the fridge a night before or at least for 8 hours. What I like to do, is always store a couple of cans in the fridge. Then, I simply pressed the mixture into tart pans. To make the crust, I combined almond flour, coconut flour, maple syrup and pink salt. Raspberries and blueberries pair perfectly with the creamy, lightly lemony coconut cream and raw crust. That’s why I’m trying to enjoy as much fresh berries as I can! I recently made this mini tarts, and let me tell you how delicious and easy they are. Which also means the end of berry season. How’s is it possible that’s already almost the end of August?! We have exactly one month until the end of summer. These Paleo Raw Berry Tarts with Coconut Cream are the best, healthy, light and satisfying summer dessert! Made vegan, grain-free, paleo friendly and free of refined sugar. No-bake almond coconut crust filled with delicate coconut cream and topped with fresh berries.