Roasted Grape Tart

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Ginger
  • 4 cups Grapes, Red
  • 4 cups Grapes, Green

• Refrigerated

  • 1 Egg

• Canned Goods

  • 2 cans Coconut milk, full-fat

• Condiments

  • 1 tsp Honey, raw

• Baking & Spices

  • 1/2 tsp All-spice
  • 1 cup Almond flour
  • 1/2 tsp Cardamon
  • 1 1/8 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Himalayan sea salt
  • 2 tbsp Powdered sugar
  • 1 cup Tapioca flour
  • 1/2 Vanilla bean

• Oils & Vinegars

  • 1/2 tsp Coconut oil

• Dairy

  • 1/2 cup Butter, grass fed

Found on lexiscleankitchen.com

Description

Ingredients

• 1 cup almond flour
• 1 cup tapioca flour
• 1/2 cup cold grass-fed butter
• 1 egg
• 1/2 tsp Himalayan sea salt
• 1 tsp raw honey
• 1/2 teaspoon cardamon
• 1/2 teaspoon all spice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoons ginger
• 2 cans of full-fat coconut milk (leave in the fridge for at least 4 hours)
• 1/2 vanilla bean, opened and scraped out
• 2 tablespoons powdered sugar
• 4 cups of red grapes (stem removed)
• 4 cups of green grapes (stem removed)
• 1/8th teaspoon cinnamon
• 1/2 teaspoon coconut oil (melted)

Directions

• Pre-heat oven to 400°F degrees. Wash and dry grapes. In a bowl mix grapes with 1/2 teaspoon coconut oil, a pinch of salt, and a pinch of cinnamon. Roast grapes on a sheet-tray lined with parchment paper for 15-20 minutes, until they are soft and start to shrivel. When grapes are done, set aside and lower temp to 350°F. In a food processor combine almond flour, tapioca flour, cold butter and sea salt. Add in honey, and egg and process until combined. Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible). Remove and separate into balls. Grease your four small or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky. Bake tart for 15 minutes. Set aside and let cool completely. Place mixing bowl in the fridge for at least 5 minutes to cool. Take mixing bowl out fridge, open 2 cans of coconut milk and scoop out only the top layer (leaving the liquid). With either a whisk or an electric mixer, whip until the coconut cream has a soft peak. Add in 2 tablespoons of powdered sugar, 1/2 teaspoon of chai spice, and vanilla bean and mix-in ingredients with a spatula. Once tart crusts are completely cool. Place 1/2 cup of whipped cream into each tart crust (more if desired!). Top with 1 cup of roasted grapes. Serve immediately.