Grain Free Spring Egg Fruit Tart (SCD, GAPS, Paleo)
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 5 small tarts 1x
Scale
Ingredients
- Ingredients for Crust
- 2 large eggs
- 1/4 cup honey + 2 Tbsp (Use less if sweet enough)
- 1 tsp vanilla
- 1/2 cup palm shortening (room temperature)
- 1/2 tsp sea salt
- 1/2 cup coconut flour
- 1 cup shredded coconut
- Ingredients for Filling
- Assorted berries and fruit
Instructions
- Instructions for Crust
- See instructions above to prepare the template for the egg shape
- In a food processor mix together the eggs, honey, vanilla and palm shortening until smooth
- Add the salt, coconut flour and shredded coconut and process until a dough is formed
- Remove to a bowl for ease
- Divide the dough into 5 pieces and make an oval shape with each one
- Press the dough onto the parchment template making the sides high and even and the bottom even
- Bake at 325º F for approximately 14 – 18 minutes or until lightly browned (watch carefully that the sides do not get burned)
- Remove from stove
- Instructions for Filling
- Clean and cut the fruit into small pieces
- Putting it Together
- When the crusts are done baking, remove from the stove and let cool a bit
- You can keep them on the parchment template or not
- Place on a serving plate
- Paint the crust with some jam like this apricot, blueberry or raspberry jam
- Arrange the pieces of fruit to make fun and different patterns!