Ingredients with Measurements:
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1/2 cup almond butter
- 1/2 cup lucuma powder
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Special equipment needed:
- 9-inch tart pan with removable bottom
- Food processor
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, combine almond flour, melted coconut oil, maple syrup, and salt. Pulse until the mixture comes together and forms a ball.
3. Press the mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use a fork to prick the bottom of the crust a few times.
4. Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and let cool.
5. In a mixing bowl, whisk together almond butter, lucuma powder, coconut cream, maple syrup, and vanilla extract until smooth.
6. Pour the filling into the cooled crust and smooth out the top with a spatula.
7. Bake the tart for 20-25 minutes or until the filling is set.
8. Remove from the oven and let cool to room temperature.
9. Once cooled, remove the tart from the pan and slice into 8 pieces.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
8 slices
Nutritional information:
Calories: 330
Fat: 26g
Carbohydrates: 20g
Fiber: 4g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with any other nut flour or gluten-free flour.
- Coconut oil can be substituted with butter or ghee.
- Maple syrup can be substituted with honey or agave nectar.
- Lucuma powder can be substituted with any other fruit powder or cocoa powder.
- Coconut cream can be substituted with heavy cream or Greek yogurt.
- Almond butter can be substituted with any other nut butter.
Variations:
- Add sliced bananas or berries on top of the tart before serving.
- Use a different nut flour for the crust, such as hazelnut or pecan.
- Add a layer of chocolate ganache on top of the filling before baking.
Tips and tricks:
- Make sure the crust is fully cooled before pouring in the filling.
- If the filling is too thick, add a splash of almond milk to thin it out.
- Store the tart in the fridge for up to 5 days.
Storage instructions:
Store the tart in the fridge for up to 5 days.
Reheating instructions:
The tart can be served cold or at room temperature.
Presentation ideas:
Serve the tart on a decorative plate or cake stand.
Garnishes:
Sprinkle chopped nuts or fruit on top of the tart before serving.
Pairings:
Serve the tart with a cup of coffee or tea.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the crust is too crumbly, add more melted coconut oil.
- If the filling is too thin, add more lucuma powder.
Food safety advice:
Make sure to use fresh ingredients and store the tart in the fridge.
Food history:
Lucuma is a fruit native to South America and is often used in desserts.
Flavor profiles:
The tart has a nutty and slightly sweet flavor.
Serving suggestions:
Serve the tart as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian
Taste: Sweet, Nutty, Creamy, Caramel, Caramel-Like