Vegan, GF and SF Tart
Cook Time -30Minutes
Serves - 4 to 6
Difficulty - Easy
For the crust
1 cup ground nuts, I prefer unsalted roasted almonds, but pecans are good too
1/3 cup unsweetened coconut
1/4 cup almond butter
1/2 tsp. Vanilla
Preheat oven to 350, mix above ingredients together, grease the bottom of a 9” removable bottom tart pan with either coconut oil or grapeseed oil, and press mixture into the pan. Don’t worry about going up the sides of the pan, just do the bottom. Bake for 8 minutes. Cool on a rack.
For the cream
One 5.4 oz can of coconut cream ( not coconut milk)
1/2 tsp vanilla
In a bowl using a hand mixer, mix the cream and vanilla until creamy and light
Spread on the cooled crust, then add whatever fruit you like. I used sliced strawberries and fresh blueberries.
For the glaze
2 tbs of all fruit polander raspberry jam
1/2 of a blood orange
In a small sauce gently simmer the jam and juice until jam melts. Let cool slightly, then gently brush the glaze over the fruit on the tart. Refrigerate until you serve.