Citrus Tart

by Alesha Jansen

Citrus Tart

This tart is tangy and made with sprouted brown rice flour as the base. You can add coconut cream whipped up on top or ice cream of choice. It's delicious in the warmer weather.

Ingredients

1/2 cup sprouted brown rice flour

1/2. cup almond flour ( you can do activated almonds as well)

2/3 cup unsweetened coconut shredded

6 Medjool dates

1 vanilla bean ( scrape the seed out of the bean)

2tbsp coconut oil

3 avocados

3/4 cup lime juice

3/4 cup honey

1/2 coconut oil

Oranges, limes and lemons for topping.

Directions

You may candy the citrus fruit its optional. If you do candy them then you will need to bring a saucepan of water to a boil, and blanch the fruit of a few seconds. Drain them and put them in ice cold water. Repeat 2 times. Combine 1 cup of water and 3/4 cup honey. Boil and and fruit let it simmer until citrus fruit becomes see through. Let them cool in sauce.

To make crust combine almond flour, coconut, and brown rice flour together in blender. Add in dates, vanilla bean, and coconut oil. Blend until mixture comes together. Press dough into a tart pan. Refrigerate for an hour or until firm.

Filling:

Combined avocados, lime juice, honey, and coconut oil in blender. Blend until smooth and creamy. You may add some lemon and orange juice to flavour.

Pour over crust and chill in refrigerator overnight. Add the citrus fruit on top and enjoy. Top with cream.

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