Delicious Fruit Tarts from Always Eat After 7 PM

This post is brought to you by our sponsor, “Always Eat After 7 PM”. The opinions expressed below are my own.
Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight  is helping me work on my goals of being healthier.  I am learning so much.  Reading a lot and taking baby steps to focus on success.  This has been a tumultuous time and now the distance learning is coming to an end, I want to focus on making healthy lifestyle choices and continue reading Always Eat after 7 PM.

One of the best features that I love about the book is that it has so many recipes to try. It includes more than 70 recipes!

Here is a one recipe that you might want to try. Delish! Fruit tarts are a combination Cookie Crust + Vanilla Custard + Fresh Fruit that is both stunning and tastebud tickling. Like mini fruit pizzas. This will definitely be a summer hit for gatherings. (social distanced, of course!)

Fruit Tarts 
Prep: 40 minutes * Cook: 80 minutes * Makes: 20 servings
For the Custard
 8 egg yolks
 1 cup raw honey
 1 tablespoon coconut flour
 3 cans (13.66oz) coconut milk, full fat
 1 teaspoon vanilla extract
 ¼ teaspoon Lemon Zest

1. Separate the yolks from the whites. Use the whites for something
awesome, like Fluffy Egg White Biscuits or Angel Food Cake. Or
make yourself a yummy egg white omelet with bacon.

2. Combine the egg yolks and honey in a saucepan. Whisk together
until smooth. Mix in the coconut flour.
3. Combine the coconut milk, vanilla extract, and lemon zest in a
medium saucepan. Place the milk mixture over medium heat.
Bring to a boil and then remove from the heat.
4. Pour the hot milk mixture into the egg yolk mixture, stirring while
you pour. Place the mixture on low heat, stirring constantly for 5
minutes. Don’t boil; just simmer.
5. Remove from heat and cool for a few minutes. Continue to stir
occasionally as it cools. Once cooled to room temperature, pour

into individual custard cups. Chill in the fridge for 30 minutes or
until serving. Garnish with fresh fruit and mint leaves.

For the Sugar Cookie Crust
 1⁄2 cup coconut oil
 1⁄2 cup palm shortening
 1 cup coconut palm sugar
 1 teaspoon baking soda
 1 teaspoon cream of tartar
 ¼ teaspoon salt
 3 egg yolks
 1⁄2 teaspoon vanilla extract
 1 cup blanched almond flour
 1⁄4 cup coconut flour
 2 Tablespoon arrowroot starch
For the Fruit Pie Toppings
 1 cup Custard (recipe above)
 2 kiwis, peeled and sliced
 1 mango, peeled, pitted and sliced into ½ inch strips
 ½ cup raspberries
 ½ cup blackberries
 ½ cup blueberries
 ½ cup red grapes
 1 cup strawberries, thinly sliced
 fresh mint leaf for garnish
1. Preheat the oven to 350 degrees F. Line the bottom of a pie pan with parchment
paper and generously grease with coconut oil.
2. In a large mixing bowl beat the coconut oil and palm shortening with an electric
mixer on high speed for 30 seconds. Add coconut palm sugar, baking soda,
cream of tartar, and salt. Beat until combined, scraping sides of bowl

occasionally. Beat in the egg yolks and vanilla until combined. Beat in the almond
flour, coconut flour and starch. Chill the dough in the fridge for 15 minutes.
3. Press the chilled cookie dough into the bottom of the pie pan and 2 inches up the
sides. Bake in the preheated oven for 12 minutes, or until the crust is golden and
browned on the top and the edges. Remove from the oven and cool for 10
minutes. Place the cooled crust in the fridge for 30 minutes, or up to overnight.
It’s important that your crust is fully chilled before assembling the fruit pie.
4. Spread the custard over the chilled crust. Decorate the top with the fresh fruit in a
circular pattern. Chill for 30 minutes before serving. It’s also possible to freeze
this fruit pie for an hour before serving. This will help to keep all of the toppings in
place. Remove from the freezer and set out at room temperature for 20 minutes
before slicing.

NUTRITION
Calories: 192
Fat: 14g
Carbohydrates: 16g
Sodium: 61mg
Fiber: 2g
Protein: 1g
Sugar: 9g

 

Follow my journey in learning about Always Eat After 7

Check out my first post here:

ALWAYS EAT AFTER 7 PM: THE REVOLUTIONARY RULE-BREAKING DIET THAT LETS YOU ENJOY HUGE DINNERS, DESSERTS, AND INDULGENT SNACKS—WHILE BURNING FAT OVERNIGHT 

Second Post:

WHY I CHOSE TO LEARN MORE ABOUT ALWAYS EAT AFTER 7 PM

 

Always Eat After 7 PM: The Revolutionary Rule-Breaking Diet That Lets You Enjoy Huge Dinners, Desserts, and Indulgent Snacks—While Burning Fat Overnight by Joel Marion is now available to purchase.

Learn more about the book and how to purchase here