Mixed Citrus Tart

Name: Mixed Citrus Tart
Yield: 1

Finish the celebration of Christ’s resurrection with a slice of a fresh fruit tart.

Finish the celebration of Christ’s resurrection with a slice of a fresh fruit tart. Both of these tarts are gluten-free, dairy-free and easy to prep the day before. The Mixed Citrus Tart has a sunny citrus flavor throughout the cream filling and garnish while the Fresh Strawberry Tart adds a note of vanilla to the vibrant taste of strawberries and mint.

Makes 1 serving

Ingredients

CRUST
2 cups almond flour
¼ cup coconut oil, melted
1 ½ tbsp honey
½ tsp almond extract
¼ tsp ground nutmeg
FILLING
¾ cup cashews, soaked overnight in water
¼ cup coconut oil, melted
1 tsp orange zest
¼ cup orange juice
1 ½ tbsp coconut sugar
1 (9-ounce) container frozen coconut whipped topping, thawed
2 each lemons, oranges and blood oranges, peeled and cut crosswise into ¼-inch-thick slices
Lemon zest, for garnish

Directions

Preheat oven to 350°F. For crust, place almond flour, ¼ cup coconut oil, honey, almond extract and nutmeg in a food processor. Cover and process until mixture is crumbly. Press mixture evenly onto bottom and up sides of a 13½×14½-inch rectangular tart pan with removable bottom or a 9½-inch round tart pan with removable bottom. Bake for 8 to 10 minutes or until light golden brown. Cool on a wire rack.
For filling, drain cashews; discard water. Place cashews, ¼ cup coconut oil, orange zest and juice and coconut sugar in food processor. Cover and process until smooth. Transfer cashew mixture to a medium bowl; fold in whipped topping until combined. Spoon mixture into crust, smoothing evenly.
Cover and chill to firm filling, at least 2 hours. Just before serving, arrange citrus slices on top. Garnish with lemon zest, if desired.

Associated Recipes