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Paleo Chocolate Tart (Nut + Egg Free)

August 10, 2014 by predominantlypaleo 17 Comments

 

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).

Paleo Tarts

Paleo Tarts

Paleo Tarts

Shared with Gluten free Wednesdays and Allergy Free Wednesdays

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Filed Under: baked goods, dairy free, egg free, gluten free, grain free, nut free, paleo, refined sugar free, snacks, soy free, treats, vegan, yeast free

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Comments

  1. meg says

    August 11, 2014 at 9:41 am

    Wow! That crust sounds amazing! I’ll need a super special occasion though because dried mullberries are very expensive here! Thanks for sharing!

    Reply
    • predominantlypaleo says

      August 11, 2014 at 7:14 pm

      Thanks Meg! I was able to find them relatively affordable and got excited to try them!

      Reply
  2. Keira says

    August 11, 2014 at 1:45 pm

    any substitute for the plantain chips?
    thanks so much!!

    Reply
    • predominantlypaleo says

      August 11, 2014 at 7:13 pm

      Try banana chips!

      Reply
  3. Shirley @ gfe & All Gluten-Free Desserts says

    August 14, 2014 at 2:37 am

    These tarts look phenomenal, Jennifer! Sharing …

    xo,
    Shirley

    Reply
  4. Achama U (On the Road to Healing) says

    August 14, 2014 at 3:16 pm

    Wow amazing, this is a must save recipe, hope to be using this soon.

    Thx

    Reply
    • predominantlypaleo says

      August 14, 2014 at 6:13 pm

      Enjoy!

      Reply
  5. Rachel @ Grok Grub says

    August 27, 2014 at 6:57 am

    Love the idea of plantain chips in a crust. 🙂

    Reply
    • predominantlypaleo says

      August 27, 2014 at 12:16 pm

      Thanks Rachel!

      Reply
  6. Ginger says

    April 1, 2015 at 8:50 pm

    This looks amazing! I assume you mean canned coconut milk. Can I use fresh coconut milk? Would it turn out the same? Thanks

    Reply
    • predominantlypaleo says

      April 3, 2015 at 12:24 am

      It should still work I’d think!

      Reply
  7. Hayley says

    April 5, 2016 at 11:02 pm

    Can I substitute other dried fruit for the mulberries? Maybe dried cranberries or raisins? I don’t know anything about mulberries. ?

    Reply
    • predominantlypaleo says

      April 7, 2016 at 9:32 pm

      Dried mulberries have a much different consistency – I find mine at my local organic market but they are easy to find online such as here: http://amzn.to/1Sh4Gcp

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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