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

Mix-Berry Tart With Coconut Whipped Cream

Mix Berry Tart With Coconut Whipped Cream is packed with flavor! Paleo, low-carb, grain-free, dairy-free, egg-free and refined sugar-free.
Gluten-free, Paleo, Vegan
Servings12
Prep Time35 minutes
Recipe by: Adriana Harlan
(livinghealthywithchocolate.com)

Ingredients

Crust

Filling:

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

Coconut Whipped Cream:

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

Calories: 257.1kcal | Protein: 3.4g | Fat: 24.4g | Saturated Fat: 15.2g | Sugar: 5.9g | Fiber: 2.7g | Carbohydrates: 10.5g | Net Carbs: 7.8g