Home » Blog » Paleo Diet » Paleo Diet Recipes » Paleo Dessert Recipes » Paleo Raspberry Tart Recipe

Paleo Raspberry Tart Recipe

I love raspberries. Every year for my birthday, I always ask for a raspberry dessert. My search is over for this year because this Paleo raspberry tart is the perfect celebration dessert! Whether you are celebrating a birthday, having a party, or just looking to make something special, this tart is ready to impress your family and friends. Don’t let the two day prep and multiple components scare you off. Most of the prep time is hands off and none of the components are difficult to make. Plus, the finished product is well worth any extra work. It is pretty enough to be found at a bakery in Paris and it tastes great too!

A Short History of the Fruit Tart

Tarts have been around since at least the Middle Ages. Some scholars think that they evolved naturally from the tradition of Medieval pie making, while others consider tarts to be more closely related to early forms of pizza. 

However, they came to be, tarts became immensely popular among the nobility to serve during banquets. The custard turned the pastry shell into a blank canvas where chefs could create beautiful patterns from fruits (and vegetables). 

Eventually, tarts diverged, becoming largely sweet. These days, they can be found all over Europe and the world. The French, in particular, are known for their beautiful fruit tarts.

How We Transformed A Traditional Tart into A Paleo Dessert

With a wheat-based pastry crust and sugary dairy custard filling, it is safe to say that the typical fruit tart is not Paleo-friendly. Luckily, with a few substitutes, we can make sure that all three tart layers are Paleo ready. 

Crust – With wheat flour off the table, our tart shell relies on a blend of almond flour, coconut flour, and flax meal for the perfect tender crust to form the base of this dessert. With the high fat content in the almond flour, additional fat is omitted in favor of water as a binder. 

Filling – Our filling replaces the typical custard with a no-bake cashew cream filling, thickened with gelatin. It is thinned out with almond milk and sweetened with erythritol instead of sugar. 

Fruit – Raspberries are already Paleo-friendly, but we skip any sugary glaze and rely on powdered erythritol for the perfect finish!

More Paleo Recipes Featuring Raspberries (Both Sweet and Savory!)

• Paleo Raspberry Milk Smoothie
• Paleo Raspberry Coconut Fat Bombs
• Paleo Raspberry Bark
• Paleo Raspberry Arugula Salad
• Raspberry Liver Paleo Chili

Paleo Raspberry Tart Recipe

---

• Author: Louise Hendon
• Prep Time: 10 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

Print Recipe

Pin Recipe

Description

A sweet treat with deliciously subtle nutty flavors that hits the spot.

---

Ingredients

To soak the cashew nuts

• 1 cup (150  g) of unroasted and unsalted cashews

For the pie crust

• 1 cup (120 g) of almond flour
• 1/4 cup (28 g) of ground flaxseed
• 1/4 cup (28 g) of coconut flour
• 1/4 cup (60 ml) of water

For the cashew layer

• Reserved soaking cashew nuts
• 1 teaspoon (5 ml) of vanilla extract
• 5 1/2 Tablespoons (80 ml) of unsweetened almond milk
• 2 Tablespoons (24 g) of Erythritol
• 1 Tablespoon (6 g) of powdered gelatin
• 2 Tablespoons (30 ml) of hot water

To finish the tart

• 40–50 raspberries
• Powdered Erythritol, to dust
  

---

Instructions

1. Place the cashew nuts into a bowl and cover with hot filtered water. Cover the bowl with cling film or a dish towel and let soak overnight.
2. The next day, to make the pie crust, preheat oven to 350°F (175°C).
3. Combine all the crust ingredients to form a dough and press into a greased tart or pie pan. Place the tart or pie pan in the oven and bake for 10 to 12 min until the crust is slightly browned. Remove from the oven and set aside to cool.
4. Meanwhile, drain the cashews, reserving 1/3 cup of the soaking water.  Place the drained cashews and the 1/3 cup of the reserved water into a food processor or blender and combine well, stopping to scrape down the sides of the bowl regularly. 
5. Add the almond milk and Erythritol to the food processor or blender and continue to combine until the mixture is completely smooth.
6. Make a gelatin egg by sprinkling the powdered gelatin over 1 Tablespoon (15 ml) of lukewarm water in a small bowl. Once dissolved, whisk in 1 Tablespoon (15 ml) of very hot water until completely dissolved. 
7. Add the hot gelatin mixture to the creamy cashew mixture in a food processor or blender and blend well to combine. Pour the creamy cashew mixture into the cooled pie crust and place in the refrigerator for 2 hours to set.
8. Before serving, arrange the raspberries on top of the pie filling and dust the pie with powdered Erythritol. Refrigerate any leftover pie.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Serving Size: 1 slice
• Calories: 263
• Sugar: 5 g
• Fat: 18 g
• Carbohydrates: 20 g
• Fiber: 9 g
• Protein: 8 g