This tart is delicious with sliced oranges and blackberries, but it would also be great with sliced strawberries or raspberries too!
Coconut oil or spray for greasing the pan
1/2 cup almond flour, I use this one.
1/4 cup raw cashews
1/4 cup raw pecan halves
1 cup desiccated/shredded unsweetened coconut
2 tablespoons melted coconut oil
1 tablespoon orange blossom honey
1 tablespoon vanilla bean paste or vanilla extract
1/2 teaspoon coarse kosher salt
1 cup raw cashews, soak overnight or for 30 minutes in boiling water, drained and rinsed
1 cup full fat coconut milk
1/2 cup melted coconut oil
1/4 cup orange blossom honey
zest of 1 large Cara Cara orange or 2 small
2 Cara Cara oranges, peel and pith removed, sliced into thin rounds
1/4-1/2 cup fresh blackberries
1 teaspoon bee pollen, optional
Lightly spray a 11x7x1-inch tart pan that has a removable base with coconut oil, set aside.
Place the Pamela's Almond Flour , cashews, pecans, coconut, coconut oil, honey, vanilla bean paste, and salt into the bowl of a food processor fitted with the "S" blade. Process until there are no large bits remaining and the ingredients have started to clump together. Gently press the mixture into the bottom of the prepared tart pan. Refrigerate for 20 minutes.
Wipe out the bowl of the food processor. Place the soaked and rinsed cashews, coconut milk, coconut oil, honey, and orange zest into the bowl and process for 3-4 minutes until creamy and smooth. Pour the filling over the crust, smooth the top, and transfer to the freezer to freeze until set, about 4 hours.
10 minutes before you are ready to serve remove the tart from the freezer. Gently remove the sides of the pan, exposing the sides of the tart. Decorate the top of the tart with sliced oranges, blackberries, and a sprinkle of bee pollen. Slice with a very sharp knife and serve immediately. Freeze any leftovers. The fruit topping will freeze as well, but frozen oranges and berries have a great icy crunch and they're totally delicious!
Keywords: Paleo, tart