Very Berry Tarts

Part of being brave is diving in and not worrying about everything turning out perfectly. Try making these tarts and don’t stress if something goes awry. Just enjoy the ensemble of flaky crust, creamy filling, and mounds of fresh berries.

YIELD: SERVES 12–16

Ingredients

CRUST

2 cups blanched almond flour

1 cup arrowroot flour

¼ tsp sea salt

6 Tbsp coconut oil, melted, plus more for greasing

¼ cup pure maple syrup

CUSTARD

2 cups raw cashews, soaked overnight in 4 cups of water, then rinsed

1 cup full-fat coconut milk

½ cup unsweetened coconut flakes

½ cup fresh lemon juice

2 Tbsp pure maple syrup

1 Tbsp coconut oil

1 tsp vanilla extract

3 cups fresh berries of choice

Instructions

1. Grease two 9-inch springform tart pans with coconut oil and preheat your oven to 350°F.

2. Whisk together the almond flour, arrowroot flour, and sea salt in a large bowl. Stir in the coconut oil and maple syrup. Mix with your hands until a dough forms.

3. Divide the dough in half and press it evenly into the 2 tart pans. Using a fork, poke a few holes into the bottom of each crust. Bake for 12 minutes, or until golden brown. Let them cool for at least 20 minutes.

4. In a high-speed blender, blend together all the custard filling ingredients (except the berries) until thick and creamy. Divide the custard filling evenly between the 2 crusts and spread it out smoothly. Top the tarts with berries of choice, then refrigerate until ready to be served.

5. Slice each tart into 6 to 8 slices and serve. Store leftover tart in an airtight container in the refrigerator for up to 1 week.