Paleo Peach Basil Tart
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 10 1x
Scale
Ingredients
- For the crust:
- 1 c. cashew meal (about 1 c. cashew pieces)
- 1/2 c. coconut flour
- 1/3 c. coconut sugar
- 1/2 c. cashew butter
- 2 tbsp. coconut oil, melted
- 1 egg
- 1 tsp. vanilla
- 1 pinch sea salt
- For the filling:
- 5 medium or 6 small peaches
- 1/2 c. coconut sugar
- 1 Tbsp. lemon juice
- 1 Tbsp. tapioca starch
- 1 Tbsp. basil ribbons
Instructions
- Preheat oven to 375 degrees.
- To make the crust, begin by making your cashew meal. Add the cashew pieces into a food processor (or blender) and pulse until they’re a fine meal. While this is processing, melt the coconut oil and crack and whisk your egg into a separate bowl.
- Next, add cashew meal, coconut flour, and coconut sugar into a bowl and whisk to combine. Add in the cashew butter, coconut oil, whisked egg, and vanilla. Mix to combine everything well.
- Press the crust mixture into tart pan and place it into the fridge while you prepare the filling.
- To make the filling, begin by slicing the peaches and removing the pits. Add them into a bowl with the coconut sugar, lemon juice, tapioca starch, and basil ribbons. Mix well until all of the peaches are coated and glossy.
- Remove the tart shell from the fridge and pour the peach mixture inside. Place the tart in the oven for 25-30 minutes, or until the edges of the crust are golden brown and the peach filling begins to bubble. Allow this to cool for at least an hour before slicing!
Find it online: https://www.missallieskitchen.com/paleo-peach-basil-tart/