RECIPE

recipe PaleoCHERRY TARTS

Servings: 6 tarts Calories: 606 kcal

By Nellie Palmer

THESE PALEO CHERRY TARTS ARE A PERFECT, DELICIOUS TREAT FOR THE SUMMER! GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE AND EGG-FREE!

INGREDIENTS Crust: • 1 1/2 cup almond flour • 1/3 cup coconut flour • 1/2 tsp baking soda • 4 tbsp ghee • 4 tbsp honey • 1/4 tsp salt Filling: • 4 cups pitted cherries • 1/2 cup honey • 1 1/2 tbsp arrowroot powder • 1 tbsp water • 1 tbsp lemon juice For the whipped cream: • 1 can full-fat coconut milk chilled in fridge for 24 hours • 1 tbsp honey • 1 tbsp vanilla INSTRUCTIONS  Preheat oven to 350 degrees F. Add all ingredients for the crust into a food processor and pulse until well combined and it starts to form into a crumbly dough. Divide the dough evenly in six 4-inch tart pans. Press dough around evenly in and around sides of pans.

Poke holes in the crust with a fork.

Bake crust for 10 minutes, until slightly golden brown. Remove from oven.  Place pitted cherries in a large saucepan over medium heat and cook for 2-3 minutes. Add honey and lemon juice and stir for another 2 minutes. Dissolve arrowroot powder in water and add to cherry mixture. Cook for 1-2 minutes until it becomes thick, stirring constantly.  Pour filling into tart pans. Let them cool completely before serving. For the Whipped Cream (optional):  Place the can of coconut milk in the fridge 24 hours before so that the coconut cream separates to the top.  Remove the lid and scoop out the cream and place in a chilled bowl.  Add honey and vanilla and whisk until it is light and fluffy.  Use immediately and refrigerate leftovers.

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