< PreviousCristy's Kitchen_9780063214682_3P.indd 242Cristy's Kitchen_9780063214682_3P.indd 2421/9/23 10:51 AM1/9/23 10:51 AMB ak ed G oods , desserts , and s W eets 243 crust 2 teaspoons gelatin powder from grass- fed beef ¼ cup plus 1 teaspoon (2.3 ounces/65 g) slightly softened organic extra virgin coconut oil, plus more for the pan 2.1 ounces (60 g) coconut cream without guar gum (such as Let’s do organic; see page 28), solid part only, chilled (this is ¼ cup, but weighing is more accurate) 1 cup plus 1 tablespoon (150 g) plantain flour (see page 8) 2½ tablespoons (30 g) coconut sugar (see page 7) 1 teaspoon Homemade Baking powder (page 297) filling 3.5 ounces (100 g) coconut cream without guar gum (such as Let’s do organic brand; see page 28), solid part only (this is ⅓ cup plus 1 tablespoon plus 1 teaspoon, but weighing is more accurate) 3 tablespoons plus 1 teaspoon (40 g) coconut sugar (see page 7) 5.5 ounces (156 g) paleo 70% dark chocolate chips or chunks (such as HU brand) PALEO dark cacao tart with berries MAKES ONE 9½- INCH TART, TO SERVE 6 Sometimes in life, we think complex answers are required to solve our problems. But often the real solutions are very simple; there’s so much wisdom in the simplicity of things. It’s the same with ingredients; in their simplest form, we find the essence of an ingredient’s flavor. Here we have the magnificence of plantain flour and the richness of chocolate in all its splendor, all high- lighted by the tart sweetness of fresh berries. Simple and pure, this is a tart to share, to enjoy bite by bite with closed eyes and an open heart. And if you’re going through a difficult situation, bake this tart, sit down, take a deep breath, eat a bite, and you will find a simple answer. FOR THE CRUST: Preheat the oven to 350°F. Grease a 9½- inch tart pan with coconut oil. IN the bowl of a stand mixer fitted with the paddle attachment, combine 2 tablespoons (30 g) water and the gelatin powder. Stir with a spoon to mix well. Add the coconut oil, coconut cream, plantain flour, coconut sugar, and baking powder. Mix on low speed, then gradually increase the speed to high until a dough comes together. USE your hands to line the prepared tart pan with the dough, go- ing up the sides of the pan. Prick the bottom of the dough all over with a fork. BAKE for 23 minutes, until light golden brown. LET the crust cool in the pan, then refrigerate it while you make the filling. FOR THE FILLING: Fill a medium saucepan almost halfway with water and bring it to a boil over medium- high heat. PLACE the coconut cream and coconut sugar in a heatproof bowl that will fit over the saucepan without touching the water. Cristy's Kitchen_9780063214682_3P.indd 243Cristy's Kitchen_9780063214682_3P.indd 2431/9/23 10:51 AM1/9/23 10:51 AMC rist y ’s k it CH en 244 pinch of salt (see page 15) 6 ounces (170 g) fresh blackberries 6 ounces (170 g) fresh raspberries 6 ounces (170 g) fresh blueberries Fresh mint leaves or edible flowers (optional) WHEN the water starts to boil, reduce the heat to medium- low and set the bowl in the saucepan. Stir until the sugar is dissolved. Turn off the heat, add the chocolate and salt, let it soften a bit, then start stirring to help it melt completely. POUR the mixture into the chilled tart crust and spread it out evenly. Refrigerate for at least 4 hours, until the chocolate hardens. COVER the tart with the fresh berries, being creative with your deco- rating. Garnish with fresh mint leaves or edible flowers, if desired. Cristy's Kitchen_9780063214682_3P.indd 244Cristy's Kitchen_9780063214682_3P.indd 2441/9/23 10:51 AM1/9/23 10:51 AMNext >