MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TARTS
1 recipe Classic Tart Dough (page 135)
6 tablespoons coconut oil, cut into 6 pieces
1 large egg
1 large egg white
ВЅ cup palm sugar
Вј teaspoon salt
1 teaspoon vanilla extract
1 teaspoon kirsch or framboise (optional)
Вј teaspoon grated fresh lemon zest
1ВЅ teaspoons fresh lemon juice
2 tablespoons coconut flour
2 tablespoons coconut milk
2 cups raspberries
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375В°F. Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour).
3.В В Melt the coconut oil in a small saucepan over medium heat. Set aside to cool slightly.
4.В В In a medium bowl, whisk the egg and egg white together until combined. Vigorously whisk in the palm sugar and salt. Whisk in the coconut oil, vanilla, kirsch or framboise (if using), lemon zest, and the lemon juice. Lastly, whisk in the coconut flour, followed by the coconut milk, until well combined.
5.В В Distribute the raspberries in a single layer in the bottom of the cooled tart shell or mini-tart cups. Pour the filling mixture evenly over the raspberries. Bake the tart on the baking sheet until the filling is set (the center should not jiggle when shaken) and the surface is puffed and deep golden brown (about 30 minutes), rotating the baking sheet halfway through baking.
6.В В Let the tart(s) cool completely on the baking sheet (about one and a half hours). To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and tart pan bottom, and carefully slide the tart onto a serving platter or cutting board. If using mini-tart cups, carefully pull edges of tart away from cups and gently remove the tart.
Making the Tart(s) Ahead
The tart dough can be made ahead, as instructed in the original recipe. Once baked and cooled, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.