Paleo Recipes – Cavegirl Cuisine

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Homemade Paleo Cherry Tarts

Homemade Paleo Cherry Tarts

These Homemade Paleo Cherry Tarts hit the spot with fresh cherries and grain-free crust.

Serve these up with some dairy-free ice-cream to round it out! Follow this Cinnamon Ice Cream recipe, but delete the cinnamon and add an additional teaspoon of vanilla…or use a fresh vanilla bean for optimal vanilla flavor!

For a complete cherry theme night, whip up some Cherry BBQ Short Ribs for dinner!

Ingredients

  • • Filling:
  • • 1 cup pitted and quartered cherries
  • • pinch of sea salt
  • • 1/4 teaspoon balsamic vinegar
  • • 1/4 cup raw honey
  • • 1/8 cup water
  • • 1 teaspoon arrowroot
  • • 1/2 teaspoon vanilla
  • • 1 tablespoon ghee or organic butter
  • • Shell:
  • • 5 Medjool dates, pitted and halved
  • • 1/2 teaspoon baking powder
  • • 1/4 cup coconut flour
  • • 1 teaspoon vanilla
  • • 1/2 teaspoon ground allspice
  • • 3 large eggs
  • • pinch of salt
  • • 1/4 cup pecan flour (or nut flour/meal of choice)

Directions

  1. In a skillet, combine all of the "filling" ingredients".  Bring to a boil.  Reduce to a simmer and cook for approximately 20 minutes until liquid reduces by half.  Let cool for 5 minutes.
  2. Preheat the oven at 350 degrees F.
  3. In a food processor or blender, combine "shell" ingredients. Blend until smooth.
  4. In a greased 4-cavity tart pan, divide the shell ingredients among the four sections.  Divide the cherry mixture atop the shell filling.  Bake for 20 minutes.
  5. Let rest for 10 minutes.  Push out of the tart pans.  Plate and serve.
  6. Enjoy!

Ingredients

  • Filling:
  • 1 cup pitted and quartered cherries
  • pinch of sea salt
  • 1/4 teaspoon balsamic vinegar
  • 1/4 cup raw honey
  • 1/8 cup water
  • 1 teaspoon arrowroot
  • 1/2 teaspoon vanilla
  • 1 tablespoon ghee or organic butter
  • Shell:
  • 5 Medjool dates, pitted and halved
  • 1/2 teaspoon baking powder
  • 1/4 cup coconut flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground allspice
  • 3 large eggs
  • pinch of salt
  • 1/4 cup pecan flour (or nut flour/meal of choice)

Directions

  1. In a skillet, combine all of the "filling" ingredients".  Bring to a boil.  Reduce to a simmer and cook for approximately 20 minutes until liquid reduces by half.  Let cool for 5 minutes.
  2. Preheat the oven at 350 degrees F.
  3. In a food processor or blender, combine "shell" ingredients. Blend until smooth.
  4. In a greased 4-cavity tart pan, divide the shell ingredients among the four sections.  Divide the cherry mixture atop the shell filling.  Bake for 20 minutes.
  5. Let rest for 10 minutes.  Push out of the tart pans.  Plate and serve.
  6. Enjoy!
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