These Paleo Cherry Tarts are a perfect, delicious treat for the season! Gluten-free, grain-free, dairy-free and egg-free!
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It’s cherry season! I got really excited when I walked into the grocery store last week and saw all of the cherries on sale. I love cherries. Such a delicious, healthy fruit high in antioxidants! I grabbed a bag and vowed to use them in a recipe, and got to work planning.
Last weekend I put the plan into motion. I bought this Oxo cherry pitter for this recipe. If you don’t have a cherry pitter and love cherries as much as I do, this tool is a great thing to have in your kitchen. This might be my favorite kitchen gadget. It makes life so much easier, and it’s kind of fun!
I used these tart pans for this recipe, and they worked great. The removable bottoms make it easy to slide the cherry tarts right out. Transfer them to a plate, top with a dollop of coconut whipped cream, grab a fork and eat away!
These paleo cherry tarts were really delicious, and I was sad when they were finished. They were so tasty and so divine that I did not want to stop eating them. The natural sweetness from the honey really compliments the sweetness of the cherries and makes for a great filling. These were fun! My family really enjoyed these and I hope you do too!
- 4 cups pitted cherries
- 1/2 cup honey
- 1 1/2 Tbsp arrowroot powder
- 1 Tbsp water
- 1 Tbsp lemon juice
- 1 can full-fat coconut milk chilled in fridge for 24 hours
- 1 Tbsp honey
- 1 tsp vanilla
Preheat oven to 350 degrees F. Add all ingredients for the crust into a food processor and pulse until well combined, and it starts to form into a crumbly dough. Divide the dough evenly throughout six 4-inch tart pans pans and use your fingers to press dough around evenly throughout the pan and the sides. Poke holes in the crust with a fork. Bake crust for 10 minutes, until slightly golden brown. Remove from oven.
Place the cherries in a large saucepan over medium heat and cook for 2-3 minutes. Add the honey and lemon juice and stir for another 2 minutes. Dissolve the arrowroot powder in the water and add into the cherry mixture. Cook for 1-2 minutes until it becomes thick, stirring constantly.
Pour the filling into the tartlettes. Let them cool completely before serving.
Place the can of coconut milk in the fridge 24 hours before so that the coconut cream separates to the top.
Remove the lid and scoop out the cream and place in a chilled bowl.
Add the honey and vanilla and whisk until it is light and fluffy.
Use immediately and refrigerate the leftovers.