“Paleo Pineapple Brulee Tart with Coconut Crust – A Mouthwatering Symphony of Textures and Aromas!”

Allergens

Tree Nuts (Almonds), Eggs

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup honey or maple syrup (for Paleo)
• 1/4 cup melted coconut oil
• 1/2 teaspoon sea salt
• 3 cups fresh pineapple, diced
• 6 large egg yolks
• 1 can full
• fat coconut milk
• 1/2 cup honey or maple syrup (for Paleo)
• 1 teaspoon vanilla extract
• A pinch of ground cinnamon
• Fresh mint leaves for garnish

Instructions

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine almond flour, shredded coconut, 1/4 cup honey or maple syrup, 1/4 cup melted coconut oil, and sea salt. Mix well until a dough forms.
3. Press the dough into the bottom and up the sides of a 9 inch springform pan. Bake for 15 minutes or until golden brown. Remove from oven and let cool.
4. In a blender, combine diced pineapple, egg yolks, coconut milk, 1/2 cup honey or maple syrup, vanilla extract, and ground cinnamon. Blend until smooth.
5. Pour the pineapple mixture over the cooled crust. Bake for an additional 40 45 minutes, or until set and a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
6. Just before serving, sprinkle a thin layer of extra honey or maple syrup over the top and use a kitchen torch to caramelize it into a brittle crust. Garnish with fresh mint leaves.

Chef’s Insight

To achieve the perfect caramelization, ensure your kitchen torch has an adjustable flame and hold it at a safe distance from the surface to prevent over-caramelizing.

Notes

Be sure to use full-fat coconut milk for the richest taste and texture. - Make sure your kitchen torch is in good working condition before using it on the dessert.