Paleo Chocolate Tart (Nut + Egg Free)

I know it’s the middle of the 21 day sugar detox for me and NO I did not totally indulge, but I had this idea and had to run with it. Save the judgment friends! I already beat myself up for the two bites I tried. No I didn’t…Yes I did. (Not even).

Anyway, I ramble…I had this idea to make a tart. I had cute little mini quiche/brulee dishes and I had a crazy idea for a crust that would be nut free and egg free and HOPEFULLY pretty outrageous.  Well, I am in love. In fact, this might be my new go-to crust for everything I make from here to my next life. No really.

So check it out, try it out, see what you think… happy noshing y’all!

If you have questions, be sure to read the NOTES below the recipe and see if they might be helpful!

For the Crust:

• 1 cup dried mulberries
• 1 cup plantain chips (unsweetened)
• 1/3 cup coconut oil

For the Chocolate filling:

• 1/2 cup Enjoy Life chocolate chips
• 1 cup  coconut milk
• 1/4 cup water chestnut flour (tapioca or arrowroot MAY work as well, though I did not use them)
• 1/2 teaspoon organic pure vanilla extract
• Pinch salt

For the Pastry Cream (Vanilla) filling:

• 1 cup coconut milk
• 1/4 cup water chestnut flour (tapioca or arrowroot MAY work as well, though I did not use them)
• 1/2 teaspoon organic pure vanilla extract
• 2-3 tablespoons of 100% maple syrup (per preference)
• Pinch salt

1. Preheat oven (or toaster oven) to 400
2. To make the crust, start by combining the crust ingredients into a food processor or blender (I used the Nutribullet)
3. Blend until ingredients are finely ground and there are no big chunks of plantain chips left
4. In 4 individual quiche/brulee dishes, press the raw crust into the bottom and up the sides using the back of a spoon (it can be slightly sticky)
5. Bake for about 10 minutes or until the crust starts to brown
6. Remove from oven (or toaster oven) and using the back of the spoon press it down in the dishes and up the sides again (it shifts while baking)
7. Now put individual tart crusts into the fridge to cool while you make the filling
8. For EITHER flavor of filling, follow the same set of instructions below
9. Combine the ingredients for ONE of the filling flavors in a small saucepan
10. Whisk together well BEFORE turning on heat
11. Now turn on the stovetop and continue whisking
12. Bring to a boil whisking continually and when the filling starts to thicken, remove from heat immediately and turn burner off
13. Remove tart shells from refrigeration and pour in filling
14. Return filled shells back to the refrigerator to cool for about 10 minutes
15. Top with fruit of your choosing. I used blueberries, strawberries, and peaches because that is what I had on hand
16. NOTE: if you plan to fill your tart shells FULL with the filling, you might consider doubling the filling recipe. If keeping them shallow, a single batch should work, using approximately 1/4 cup filling for each of the 4 shells
17. NOTE 2: You will likely want to keep the crusts in the dishes and eat from there – trying to remove them may prove challenging and they could easily break
18. NOTE 3: I LOVE working with water chestnut flour, it is AIP friendly and also very versatile. You can easily find it in an Asian market and it is very cost effective. It can also be ordered through Amazon with the link above in the ingredients but is slightly more costly (but a great option for those living away from major metropolitan areas).

Shared with Gluten free Wednesdays and Allergy Free Wednesdays