raspberry tart with a coconut crust (gf+df+paleo+vegan)

spring is here! finally! and you know what that means...raspberries! they can either be tart or sweet but are the perfect fruit to put in a light dessert, whether it be an airy sponge cake, cupcake or tart. the coconut crust pairs perfectly with the flavor of the berries and is flakey, like how a tart should be. this recipe is from the wonderful blog called bakerita, by rachel conners.

raspberry tart with coconut crust

by rachel conners, from the bakerita blog

yields 4 mini tarts, or one medium sized tart

dry

1 c almond flour

3/4 c finely shredded unsweetened coconut

2 tsp tapioca stach

1 tsp baking powder

1 tbsp coconut sugar

1/2 tsp salt

1 1/2 c fresh raspberries

wet

6 tbsp coconut oil

1 tbsp raw honey

how to enjoy this crumbly tart:

• preheat the oven to 350 degrees fahrenheit. lightly grease 4 mini tart or pie pans or one 9-inch tart pan with coconut oil.

• in a small bowl, combine the raspberries, tapioca starch and honey. gentle stir together until the raspberries are glazed with the honey and starch. set aside

• in another bowl mix together the almond flour, shredded coconut, baking powder, coconut sugar, and salt until combined. add the coconut oil and use your fingers to work it in until a crumbly mixture forms. remove a heaping 1/2 cup of the crumbs for topping.

• pour the crust into desired pans and press it evenly into the bottom. pour the raspberry mixture into the crust, making sure the juices stay behind in the bowl. sprinkle reserved crumbs on the top of the tart(s) and bake for 40-45 minutes for a big tart, or until crust is golden brown and the middle is bubbling. at 20 minutes, cover the tart with foil to prevent it from browning too much. if making mini tarts, bake for 20-25 minutes. let cool and serve with coconut whipped cream...enjoy!