Home
Browse
Login
Sign Up

Holiday Raspberry Caramel Tart
from PaleOmg

Name: Holiday Raspberry Caramel Tart
Prep time: 10 min
Cook time: 48 min
Total time: 58 min
Ingredients: 1 batch Raspberry Caramel Sauce; 1 1/2 cup almond flour; 1/4 + 1 cup tablespoon coconut flour; 1/4 + 1 cup tablespoon tapioca flour; 1/2 teaspoon baking soda; 4 tablespoonsTin Star Brown Butter Ghee; 4 tablespoons maple syrup; 1 teaspoon vanilla extract; 1 container of raspberries (about 10 ounces - or about 36 raspberries); less than 1 teaspoon organic powdered sugar (optional)

Ingredients

You need 10 Ingredients

less than 1 teaspoon organic powdered sugar (optional)

1 container of raspberries (about 10 ounces - or about 36 raspberries)

1 teaspoon vanilla extract

4 tablespoons maple syrup

4 tablespoonsTin Star Brown Butter Ghee

1/2 teaspoon baking soda

1/4 + 1 cup tablespoon tapioca flour

1/4 + 1 cup tablespoon coconut flour

1 1/2 cup almond flour

1 batch Raspberry Caramel Sauce

Steps

Showing 2 out of 4 Steps

Preheat oven to 325 degrees F. Grease a rectangle quiche pan (13-3/4" x 4-1/4"). Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine. Put dough in a pan and use your fingers to press dough around evenly throughout the pan, pressing the dough higher on the sides to create a boat for the caramel to go later.
Make raspberry caramel sauce. Let caramel sauce cool.

View the remaining steps at
PaleOmg

PaleOmg

I eat paleo. If you did not notice from the blog name, well, that’s understandable. It’s not Pale Omg, like the skin color. I’m usually pretty tan. It’s actually pronounced pay-lee-o.m.g. There ya go, you did it! I just love food.

http://www.paleomg.com