On Thursday evening, Dustin and I had dinner with our good friends, Jon and Ashleigh. They grilled chicken, and it was delicious!
I decided to bring a dessert, and of course, it had to be Paleo-friendly!
I looked in my new cookbook, Paleo Comfort Foods, and found a recipe for Cool Berry Tart. It was easy to make, and SO delicious! I topped it with a little homemade whipped cream. We were all very impressed. It was actually what we would consider “restaurant-worthy.” Here’s my slightly modified recipe… you should totally give this a try! For other dessert ideas, check out this post.
Cool Berry Tart
For the Filling:
1 cup cool water
1 tbs raw honey (not regular store “honey”)
2 cups strawberries
2 cups blackberries
(note: I did not have fresh fruit, so I used 2 cups of frozen blackberry/raspberry/blueberry mixture, thawed)
For the Tart Crust
1 1/2 cups almond flour (or half coconut/half almond flour mix)
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted coconut oil
1 tbs raw honey
1 tsp vanilla extract
1. Preheat the oven to 350 degrees.
2. Heat water, honey, and berries in a medium sauce pan. Using a large potato masher, crush all the berries. Place on medium low heat in a medium saucepan for bout 15 minutes, stirring occasionally. The fruit filling will reduce by about fourth and have thickened a bit. Then set aside to cool while the crust is baking.
3. Mix flour, salt, baking soda, cinnamon, and nutmeg in a large bowl.
4. Combine honey, oil, and vanilla in a separate bowl, and then pour this mixture into the large bowl of flour and other dry ingredients. Mix well to form dough.
5. Rub coconut oil on the bottom of a pie pan to keep the dough from sticking then press the dough into the pie pan and bake for 10 minutes, or until slightly browned.
6. Take the crust from your oven and allow it to cool for about five minutes.
7. After fruit mixture has cooled a bit, pour into crust, and place in refrigerator for 1-2 hours before serving.
I poured 2 cups of organic heavy whipping cream into a mixing bowl with 1 tbs honey. Use an electric mixer to whip the cream until it reaches desired consistency. The cream will actually double in size. Start slow, and gradually increase the speed of the mixer. Be careful not to over-whip, and the cream will start to separate, and will not be as smooth.
(Note: this photo was taken the day after I made the whipped cream… as it sits, it begins to collapse, which is why my whipped cream doesn’t look as “fluffy” as it was the night before.)