Makes 24 Mini Tarts
1 C almond meal
1/2 C coconut flour
1/2 C oat flour
1/4 t ginger
1/4 C maple syrup
1/4 C coconut oil + more as needed and for brushing tart pan
1 recipe Whipped Coconut Cream (but make sure to read below, too)
2 C mixed berries of choice (I used blueberries, raspberries and strawberries
which I cut to fit in the tart shells.)
1. Pulse the almond meal and flours together in a food processor. Add the ginger, maple syrup and coconut oil and pulse until a dough is formed and you can squeeze it together in your hands.
2. Form the dough into a ball and then pinch off about a T or so to start pressing into the (oiled) tart pan. Press evenly so that all the sides are about the same thickness and it bakes evenly.
3. Refrigerate tart shells in pans for 30 mins. (Confession #4: Claire’s bedtime coincided with this and I left the tart shells in there for closer to 1.5hrs. They were completely fine:)
4. Preheat the oven to 350°. Bake tart shells for about 10 minutes or until the edges are golden brown. Remove from oven and let cool.
Before preparing the whipped coconut cream as per the recipe, please read to see how my mistake turned out to be a great surprise. I had forgotten to refrigerate the coconut milk which means I attempted to make the cream without separation of water and cream/fat. Obviously this didn’t work. I added the kudzu (as per the recipe) and while it thickened, it wasn’t exactly rich and dreamy. I added another T of kudzu just for kicks. From here:
1. Add the coconut milk mixture to a saucepan over low-medium heat and bring to an almost simmer (just bubbling at the edges). Stir often to keep it even. Keep it over low heat for 15-20 minutes.
2. Remove from heat and let cool before storing in an airtight container in the fridge. Chill for at least 2 hours before assembling tarts.
Assemble your tarts:
1. Measure about a teaspoon of sabayon to fill each tart shell and top with your desired fruit.