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

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. 1

   Preheat oven to 350°F (175°C).

2. 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. 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. 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. 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. 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.