I love pretty much all fruit except maybe papaya and pears. I can of course eat them, but I just choose not to. When baked however, apparently they taste much better! So I decided to play around with a grain free, simple crust, and a simple and savory cream to put the fruit on top of. It came out really well and I ate it for breakfast, morning snack, afternoon snack, .... you get the point :)
You can totally use more fruit than what I did- I was playing around with this recipe- using canned coconut milk gives a much more coconutty flavor than coconut milk drink (like So Delicious) and is thicker.
Pear and Fig Coconut Cream Tart
(gluten, soy, dairy, egg, and grain free)
2 cups almond meal
1/4 cup coconut oil
1 Tbsp chia meal in 2 Tbsp hot water
1/8 tsp celtic sea salt
1/4 tsp cinnamon
1/4 cup honey
1 tsp vanilla
1 can full fat coconut milk
1/4 cup arrowroot flour
2 small ripe pears (approximately 9 oz before cutting), sliced
4-5 ripe figs, sliced
Prepare your crust:
Mix your chia and water and set aside to gel. Mix all of the ingredients together with a fork or whisk and press into a 9.5" tart pan(mine has a removable center).
Over medium heat, warm your coconut milk, honey, and vanilla. Once it is about to boil, whisk in your arrowroot. Remove from heat and pour into tart shell.
Gently place your fruit onto the coconut cream and bake in the oven at 350^ for approximately 25 minutes or until the fruit looks soft and the crust firm.
|Removed from Pan|
Note: I had a little cream and fruit left over, so I took two of my Nutty Cacao Energy Balls and pressed them into a crust, added the cream and fruit and baked it alongside the big tart for a personal snack :)
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