4
1 rating

Nut Crusted Apple Custard Tart

I always tell my friends to never test new recipes when entertaining. We were invited to our friends house for a paleo dinner this past Saturday and I was asked to make a paleo dessert. Dessert is really not my favorite as I just love to cook but will bake! I saw all the apples at the market and already had the raw nuts (since I make paleo crunch). I did text my friend as let her know that I was testing a new recipe! She had faith… Well, even I have to admit it was amazing. I guess you could even add chocolate to the nut crust but I decided to keep it just nuts.

After I made this the next day I was still thinking about it and decided to do it again but this time I used a muffin top tin. I even added the figs in with the apples. I love the individual servings. You really need to try this paleo recipes~!

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Notes

Note: If you are not using cream in paleo recipes you can substitute coconut cream or take a can of coconut milk and refrigerate overnight. The next morning open and pour the clear liquid that separated. (save for something else) and use the thick cream. Enjoy

Ingredients

Ingredients for Nut Crust

  • 1/2 Cup pecans
  • 1/2 Cup macadamias nuts
  • 1/2 Teaspoon sea salt or celtic sea salt
  • 8 dates, pitted (or figs)
  • 1 large egg
  • 1 Tablespoon coconut flour
  • 2 Tablespoons honey
  • 1/2 Cup raw almonds

Ingredients for Apple Custard

  • 2 medium apples (I used cortland)
  • 1/4 Cup raw honey
  • 1 Cup cream
  • 1/4 Teaspoon sea salt or celtic sea salt
  • 1 Teaspoon cinnamon - extra for garnish
  • 1 Teaspoon vanilla extract
  • 2 large eggs

Directions

Ingredients for Nut Crust

Directions

Preheat oven to 350. Place pecans, almonds, macadamias nuts and dates/figs in your food processor.  Pulse about 10 times.  Add in egg, coconut flour and salt and press on until combined well and mixture starts to form into a ball. Take your spring form. Cut a piece of parchment paper to fit the bottom. (for easy removal). Brush your pan with melted butter or coconut oil. Wrap foil around spring form pan. (just prevents any leakage). Place on a baking sheet. Take nut mixture and spread to cover the bottom and about 1 inch up the pan. Press firmly using your fingers. Clean out your food processor and start preparing the custard.

Ingredients for Apple Custard

Directions con't

Add eggs, honey, cream, salt, vanilla and cinnamon. Pulse about 6 times to combine well. You can use a bowl and whisk but why dirty another bowl! Let sit. Take your apples and thinly slice then line over your nut crust. There may be 2 layers. Pour custard over apples and place in the oven. Set timer to 40 minutes then check with a toothpick. I baked for 50 minutes. Let rest for 10 minutes then run a sharp knife around tart and open your spring foam pan and set your delicious on your pie dish and sprinkle cinnamon! Enjoy!

Nutritional Facts
Servings6
Calories Per Serving570
Total Fat38g58%
Sugar48gN/A
Saturated12g62%
Cholesterol147mg49%
Protein9g18%
Carbs57g19%
Vitamin A207µg23%
Vitamin B120.3µg4.9%
Vitamin B60.2mg11.3%
Vitamin C3mg6%
Vitamin D0.8µg0.2%
Vitamin E4mg20%
Vitamin K4µg5%
Calcium113mg11%
Fiber7g29%
Folate (food)29µgN/A
Folate equivalent (total)29µg7%
Iron2mg11%
Magnesium83mg21%
Monounsaturated19gN/A
Niacin (B3)1mg7%
Phosphorus203mg29%
Polyunsaturated4gN/A
Potassium526mg15%
Riboflavin (B2)0.4mg21.5%
Sodium291mg12%
Sugars, added17gN/A
Thiamin (B1)0.3mg17.2%
Zinc2mg10%