Paleo Fruit Tart

On Memorial Day we went to a friends house for a BBQ.  What better dessert to bring than a fruit tart with raspberries, blueberries and strawberries?  Is there a more patriotic and summery looking dessert?  I think not.

Our friends, Anna and Chris, own White Buffalo Kitchen and like us avoid processed foods.  My berry tart started with a recipe from a friend that I then paleo-ized with some help from PaleoOMG.  The original recipe called for a cream cheese base, which I replaced with a custard inspired from PaleoOMG.

The Crust-

• 2 cups almond flour
• 1/3 cup honey syrup (from White Buffalo Kitchen)
• 3/4 cup frozen/cold butter (could replace with coconut butter or ghee)

Grease the bottom and sides of a tart pan with butter, ghee or coconut butter.

Mix the almond flour and honey syrup.  The consistency should be lightly moist.

Cut in the butter.

Press into the bottom of a tart pan and bake on 350 for 15-20 min until slightly brown.  Let cool.

The Custard-

• 5 eggs whisked
• 1/3 cup honey syrup (from White Buffalo Kitchen)
• 1/3 cup coconut oil melted and cooled slightly
• 2 lemons juiced
• 1/2 orange juiced

Whisk together all ingredients.

Heat a pot over medium heat (on  my electric stove I had the burner set to 3.5/5) and add the custard.  Whisk continually until custard thickens to desired consistency.

(Alternatively whisk custard in a double boiler for a potentially smoother and creamier consistency.)

Let cool in the fridge for about 20 min.

The Final Assembly-

Once the crust and custard have cooled completely you can spread the custard on the crust.  Then top with fruit.  We used raspberries, blueberries and strawberries, but other options are kiwi, bananas, cherries, peaches, etc.