Mixed Citrus Tart

A vibrant tart with a nutty almond crust and silky cashew-coconut filling, crowned with fresh citrus slices for a refreshing, elegant dessert.

Total Time:

Yield:

8 servings

2 cups almond flour

¼ cup coconut oil, melted

1½ tablespoons honey

½ teaspoon almond extract

¼ teaspoon ground nutmeg

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¾ cup cashews, soaked overnight in water

¼ cup coconut oil, melted

1 teaspoon orange zest

¼ cup orange juice

1½ tablespoons coconut sugar

1 (9-ounce) container frozen coconut whipped topping, thawed

2 each lemons, oranges and blood oranges, peeled and cut crosswise into ¼-inch-thick slices

Lemon zest, for garnish

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Preheat oven to 350°F. For crust, place almond flour, ¼ cup coconut oil, honey, almond extract and nutmeg in a food processor. Cover and process until mixture is crumbly. Press mixture evenly onto bottom and up sides of a 13½×14½-inch rectangular tart pan with removable bottom or a 9½-inch round tart pan with removable bottom. Bake for 8 to 10 minutes or until light golden brown. Cool on a wire rack.
For filling, drain cashews; discard water. Place cashews, ¼ cup coconut oil, orange zest and juice and coconut sugar in food processor. Cover and process until smooth. Transfer cashew mixture to a medium bowl; fold in whipped topping until combined. Spoon mixture into crust, smoothing evenly.
Cover and chill to firm filling, at least 2 hours. Just before serving, arrange citrus slices on top. Garnish with lemon zest, if desired.

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