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    Home | Recipes | All Desserts

    Mix-Berry Tart With Coconut Whipped Cream

    By Adriana Harlan | 7 Comments | Published: Feb 25, 2013 · Modified: Dec 18, 2020

    Recipe Reviews
    5 from 2 reviews

    This Mix-Berry Tart With Coconut Whipped Cream is Paleo, low-carb, grain-free, dairy-free, egg-free and refined sugar-free.

    close up of large round paleo mix berry tart loaded with fresh raspberries

    After I made the Sugar Free Mix-Berry Jam I was tempted to make a tart with it. I still had some left over frozen berries (strawberries, raspberries, blueberries, cherries, pomegranate) and some fresh raspberries I got to make the Chocolate Raspberry tart.

    close up of large round paleo mix berry tart loaded with fresh raspberries

    I wanted to keep it very low carb so that I could also eat it for breakfast so I did not add any sweetener to it, except for 1 tablespoon of honey in the crust. To go along with it, I made some fresh coconut whipped cream.

    For this recipe I used an 8 inch removable bottom pan and I lined the bottom of the pan with parchment paper.

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    Mix-Berry Tart With Coconut Whipped Cream

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    5 from 2 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :35 mins
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    Ingredients

    Crust

    • ½ cup unsweetened shredded coconut
    • 1 cup blanched almond flour
    • ½ cup pecans, finely chopped
    • 6 tablespoons coconut oil, melted
    • 1 tablespoons raw honey, or maple syrup

    Filling:

    • ½ cup sugar free mix-berry jam
    • 2 cups berries, fresh or frozen - strawberries, raspberries, blueberries, cherries, thawed

    Coconut Whipped Cream:

    • 1 can (400ml) full fat coconut milk
    • 1 tablespoons raw honey, or maple syrup
    • ½ teaspoon vanilla extract
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Preheat the oven to 350°F.
    • Grease the bottom and sides of a round 8-inch removable bottom tart pan, and line the bottom with parchment paper.
    • In a large bowl, mix together with a rubber spatula the shredded coconut, blanched almond flour, pecans, coconut oil, and honey.
    • Pat the dough onto the bottom and sides of the prepared pan.
    • Bake for 12 minutes or until crust starts to turn brown. Cool on a wire rack.

    Filling:

    • Mix berries with the jam.
    • Pour mixture over the crust, and top it with fresh raspberries.
    • Sprinkle top with chopped pecans (optional).
    • Refrigerate for about 5 hours before serving.

    Coconut Whipped Cream:

    • Place a can of full fat coconut milk in the fridge overnight.
    • Scoop the solid coconut cream from the top of the can into a bowl, being careful not to mix with the water on the bottom.
    • Add honey and vanilla extract, and using an electrical mixer whip the coconut until fluffy.

    Notes

    Keep refrigerated.

    Nutrition per serving

    Calories: 257.1kcalProtein: 3.4gFat: 24.4gSaturated Fat: 15.2gSugar: 5.9gFiber: 2.7gCarbohydrates: 10.5gNet Carbs: 7.8g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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