1/3cupmelted unsalted butter, ghee, or refined butter flavored coconut oil
2tablespoonshoney or maple syrup
1/3cupsugar, coconut sugar, or maple syrup
1½cupsfull-fat coconut milk, or whole milk
1tablespoonunsalted butter, ghee, or refined butter flavored coconut oil
1/2teaspoonalmond extract (optional)
Almond Flour Crust Instructions
Preheat the oven to 350°. Lightly grease a 9-inch tart pan and set it aside.
In a large bowl stir together the almond flour, honey, melted oil, egg, and salt.
Press down the mixture into the tart pan, making sure to fill in any holes or gaps. Then place a piece of parchment paper over the top of the tart, pressing the crust into the pan to help create an even layer.
Prick the bottom of the crust several times with a fork, then place the tart pan onto a baking sheet and into the oven for 12-15 minutes, or until the crust turns a light brown. Allow the crust to completely cool before filling.
In a large bowl or Kitchenaid Mixer, add in the egg yolks and sugar. Mix at high speed for 2-3 minutes, until light and fluffy. Then add the flour to the bowl, mixing for another minute.
Pour the coconut milk into a medium-size saucepan and bring the burner to low heat. Once the coconut milk begins to produce steam, remove it from the burner.
Turn your mixer onto the lowest speed setting and very slowly pour the steamed coconut milk into the egg mixture. Make sure to pour slowly or you risk the eggs curdling. Once all the milk is added, pour the entire mixture back into the saucepan, bringing the heat to a medium setting.
Whisk the custard for around 2-3 minutes until thickened. Once the custard has thickened, turn off the burner and remove the pot from the heat, whisk in the butter, vanilla, almond extract, and salt.
Pour the custard into a glass bowl and cover it with plastic wrap. Make sure the plastic is touching the cream to help prevent the skin from forming. Refrigerate the cream for a minimum of 4 hours. For best results store overnight.
Pour the custard into the fully baked crust, then top with your favorite choice of fruit. Place the tart back into the refrigerator for 30 minutes before serving.