Orange Cream Tart with Toffee Peanut Butter Crust

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    Orange Cream Tart with Toffee Peanut Butter Crust

    Orange Cream Tart with Toffee Peanut Butter Crust Ingredients:

    Crust:
    1/2 cup almond flour
    3 tbsp tapioca flour
    1 egg yolk
    2 tbsp Toffee Peanut Butter
    1 tsp vanilla extract
    Pinch sea salt

    Filling:
    1/3 cup + 2 tbsp full fat coconut milk (room temp)
    2 tbsp maple syrup
    3 tbsp zero calorie confectioners sugar
    1 tbsp coconut butter or oil (soft)
    1 tsp vanilla extract
    Zest of 1 orange

    Other:
    1 Orange slice, cut into triangles
    chocolate shavings


    Print Recipe
    Orange Cream Tart with Toffee Peanut Butter Crust
    Prep Time 15 minutes
    Cook Time 9 minutes
    Servings
    Prep Time 15 minutes
    Cook Time 9 minutes
    Servings
    Instructions
    1. Preheat oven to 325F and prepare a 5 1/2 inch tart pan with non-stick spray. In a mixing bowl, stir together all crust ingredients.
    2. Press the crust into the bottom and up the sides of the tart pan. Be sure it's tightly packed. Bake for 7-9 minutes. Let cool.
    3. Once cooled, place the coconut milk, syrup, sugar, coconut butter, vanilla and zest into a food processor or blender and blend until smooth.
    4. Transfer the mixture to the crust. Top with sliced orange and grated chocolate if desired. Chill for 1 hour before serving.
    Recipe Notes

    Macros per serving:

    Calories: 263
    Carbs: 14g
    Fat: 19g
    Protein: 9g

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