Cranberry Orange Tart (Paleo, Gluten-Free, Dairy-Free)

acalculatedwhisk.com

Melisa Crosby

subheading: For the cranberry orange curd:

1 cup cranberries, washed and picked over

Zest of one orange (about 2 teaspoons), divided

Juice of half an orange (about 3 tablespoons)

¾ cup honey

2 whole eggs

2 egg yolks

Pinch of salt

½ teaspoon vanilla

subheading: For the pecan crust (adapted from Against All Grain):

1 cup pecans, crushed into a powder*

1 and ¼ cups almond flour

2 tablespoons honey

1 tablespoon olive oil

1 egg

¼ teaspoon vanilla

subheading: Pinch of saltFor serving:

¾ cup heavy cream, or coconut cream from 1 (14-ounce) can of coconut milk, refrigerated overnight

1 teaspoon maple syrup

¼ teaspoon vanilla

Orange zest (I used a vegetable peeler to make long ribbons of zest for the garnish)

Cranberries

Oil for greasing the pan

note: I recommend using a food processor to get the pecans finely ground. Mine is broken, so I had to take a different approach involving a zip-top bag and a kitchen mallet. Ideally, your pecans will be almost as finely ground as your almond flour.

Directions at acalculatedwhisk.com

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