In further celebration of my one year anniversary, I present to you my Raspberry Tart! This is a simple crust made from savory crispy pecans. Mixed with a little coconut flour and ghee, it makes for a solid, crunchy crust that is perfect for a tart. With a simple filling of sweet homemade raspberry jam and fresh raspberries it is a bright and satisfying experience!
Raspberry Tart
Ingredients for filling
- 1 cup Raspberry Jam (see my recipe for this here)
- 1 cup fresh raspberries
Ingredients for crust
- 2 cups crispy pecans (how to soak and dehydrate nuts) (where to buy soaked and dehydrated nuts)
- 1/4 cup coconut flour (where to buy coconut flour)
- 2 teaspoon vanilla
- 1/4 cup honey (where to buy raw honey)
- 1/2 cup ghee or butter (how to make ghee)
- 1/2 teaspoon sea salt (where to buy sea salt and spices)
Equipment
- Le Cruset 91/2″ Tart Dish (where to buy)
Instructions for the crust
- In a food processor, process the pecans until they are tiny pieces — not a nut butter — just before
- Add in the honey, vanilla and salt and mix
- Add in the coconut flour in small increments as you may need less than 1/4 cup
- Add in small pieces of the butter or ghee while the processor is running to just mix with the batter
- Small pieces of the butter or ghee may still be seen and that is OK
- Oil the tart dish with coconut oil or ghee and place a circle of parchment paper at the bottom
- Take the dough and press into a 9 1/2″ tart pan or dish
- Press the dough into the sides and as evenly as you can on the bottom
- Bake in a 300 degrees F oven for 15 – 20 minutes or until browned
- Remove from the oven and let cool
Putting it all together
- When the crust is cool spread the jam around the bottom of the crust (you don’t have to go all the way to the sides)
- Place the fresh raspberries around the edges and in the middle, on top of the jam
- Slice and serve or refrigerate