Fruit Tarts

Recipe courtesy of“Always Eat After 7PM” Prep time: 40 minutes Cook time: 1 hour, 20 minutes Servings: 20 Custard:

•8 egg yolks

•1cup raw honey

•1 table spoon coconut flour

•3 cans (132/3 ounces each) full-fat coconutmilk

•1 teaspoon vanilla extract

•1/4 teaspoon lemon zest Sugar Cookie Crust:

•1/2 cup coconut oil, plus additional fo rgrea sing

•1/2 cup palm shortening

•1 cup coconut palm sugar

•1teaspoon bakingsoda

•1teaspoon cream of tartar

•1/4 teaspoon salt

•3 egg yolks

•1/2 teaspoon vanilla extract

•1 cup blanched almond flour

•1/4 cup coconut flour

•2 tablespoons arrowroot star ch Toppings:

•2 kiwis, peeled and sliced

•1 mango, peeled , pitted and sliced in to 1/2-in ch strips

•1/2 cup raspberries

•1/2 cup black berries

•1/2 cup blue berries

•1/2 cup red grapes

•1 cup straw berries, thinly sliced

• fresh m in tlea ves, fo rga rn ish

To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.

In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.

Pour hot milk mixture into egg yolk mixture, stirring while pouring. Over low heat, simmer 5 minutes, stirring constantly.

Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.

To make crust: Heat oven to 350 F. Line bottom of pie pan with parchment paper and grease with coconut oil.

In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.

Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling. To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.

Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.

Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.

Nutritional information per serving: 192 c al ories;14gfat;16g carbohydrates ;61 mg so di um;2gfiber;1g protein ;9 g sugar.