This time of year, I can’t get enough fresh berries! They are so tasty and vibrant that I have been using them as toppers in many of my most recently baked breakfasts and desserts.
This tart is the perfect cold refreshing dessert for these hot summer days. Since it is so colorful, it will be a beautiful addition to any dinner picnic table, especially for the upcoming 4th of July holiday!
The crust is gluten and grain-free, made with very simple ingredients including pecans and almond flour. The custard is dairy-free and gets it creaminess from coconut cream. You can find the custard recipe here. Make sure you plan ahead as the custard has to set in the fridge for several hours before it can be whipped with the coconut cream. This tart is also free of refined sugar as it is sweetened with only honey.
Crust ingredients:
3/4 cup whole pecans
1.5 cups almond flour
1 egg
1 tbsp melted coconut flour
2 tbsp honey
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp salt
Directions:
Preheat oven to 325Fº.
Place whole pecans in a food processor and pulse until a fine powder.
Add the rest of the ingredients and process into a smooth dough.
Press the dough into a silicone pie pan and up the sides so it is uniform in thickness.
Poke several holes in the bottom of the crust with a fork to prevent it from bubbling.
Place pie pan on a baking tray for ease of transfer. Bake for 20-25 minutes until crust is starting be get golden brown.
Let pie crust cool completely before removing it from silicone mold and filling it with custard and decorating with berries.
Enjoy!
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