Holiday Raspberry Caramel Tart
I was planning to post this recipe on Wednesday and a short ribs recipe today, but I just couldn’t wait. This recipe is too f*cking good. I know it sounds annoying when the person who made it is boasting all about it. But I’m serious here. This recipe is f*cking delicious. And yes, cuss words must be used when talking about this dessert. Do not tell me that you hate my language, I do not care today. Or ever. Because I’m chowing down on this dessert that makes like worth living. I want to make babies with this tart. Which is a truly bold statement.
The other day while in a CrossFit class, our coach asked what our greatest fear in life was. He’s on this question kick and asks all of us a question every single class. It stirs up some interesting chatter. So I’ve started the theme with my own classes. Today I asked what their dream job would be if money wasn’t an object. Think on that. But back to the fear question. When I thought about it, my honest answer is pregnancy. Sure, there are other things that are more frightening and terrifying, but changing my body, my hormones and my entire life is the most frightening of all. Am I right or am I right?
Let’s get off baby talk. We’re officially in the holiday spirit over here in the PaleOMG household. Christmas tree up, wreath up, lights around our banister up, and all those fun knick knacks are starting to occupy my home. Since this is our first Christmas in our new home, I still don’t really have many decorations. And I want to buy all of them. But I also like buying food. And clothes. So the decorations will probably be bought the day after Christmas, once everything is on major sale. Sales are the greatest. Did you see on instagram that I finally finished decorating our dining room? I’m so happy with it and can’t wait to change up the decorations once the holidays are over. I’ll also be sharing more pictures on Friday!
I want to bake more things. But I suck at baking. What are you baking for the holidays? I plan on making you a cake soon so wish me luck! Until then, I want to bake other people’s stuff. My crust was inspired by The Foodie Teen pecan bars, be sure to check out her stuff, she bakes like a champ!
Holiday Raspberry Caramel Tart
- Yield: 10-11 slices 1x
- 1 batch Raspberry Caramel Sauce
For the shortbread crust
- 1 1/2 cup almond flour
- 1/4 cup + 1 tablespoon coconut flour
- 1/4 cup + 1 tablespoon tapioca flour
- 1/2 teaspoon baking soda
- 4 tablespoons Tin Star Brown Butter Ghee
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the toppings
- 1 container of raspberries (about 10 ounces – or about 36 raspberries)
- less than 1 teaspoon organic powdered sugar (optional)
- Make raspberry caramel sauce. Let caramel sauce cool.
- Preheat oven to 325 degrees F. Grease a rectangle quiche pan (13-3/4″ x 4-1/4″). Add all ingredients for the crust into a food processorand pulse until completely combine. The dough should combine into a slight ball once combine. Put dough in a pan and use your fingers to press dough around evenly throughout the pan, pressing the dough higher on the sides to create a boat for the caramel to go later.
- Bake crust for 15-18 minutes, until golden brown. Remove then let crust cool for about 30 minutes.
- Pour caramel into the crust (you won’t need all the caramel, but use as much as you prefer). Place raspberries in the caramel, however you’d like to line them up. Then dust with powdered sugar before serving!
Make & Serve This Dish With:
More Holiday Desserts:
Thanksgiving No-Bake Chocolate Caramel Tarts
Juli Bauer’s Paleo Cookbook “Peanut” Butter Cream Pie
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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
Oh, Hi! I’m Juli.
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41 thoughts on “Holiday Raspberry Caramel Tart”
Actually, I understand flakiness is cold butter/fat, and don’t overwork the dough. If you see little globs of fat in your dough, that is perfect because when it bakes, it will make air pockets=flaky pastry. For what it’s worth, I think lard would work fabulously. Let us know!
I love baking around the holidays. This year, I plan on making Against All Grain’s Chocolate Gingerbread Cake (made as mini-cupcakes), the Girl Scout Cookies (i.e. coconutty chocolate cookies) from Primal Cravings and Rosemary Hazelnut Cookies from The Gluten-Free Almond Flour Cookbook. And maaaaaybe the Date and Molasses Cake from Nigella Lawson’s new book (I look a good, real, fresh fruitcake).
Although I’m also seriously eye-ing the Pumpking Gingerbread Sandwich cookies in The Paleo Kitchen. 🙂
Primal Cravings is one of my favorite paleo books!
Have you made the Chocolate Coconut Scout Cookies? They’re so good. To make them even more like Samoas, I’m going to use butterscotch chips and then drizzle them with chocolate.
Looks so delicious Juli – and can’t wait to try out that shortbread crust! I’d have to share right away too if I made something this good (and pretty!)
Yes, having a baby is and SHOULD BE the scariest thing you can imagine. I’m 33 and just had my first because I was too chicken for a very long time. It’s wonderful and terrible and hard all at the same time. Your life will NEVER be the same. You’re a smart girl!!
Holy shit this looks soooo delicious! Do you think that I could replace the almond flour with hazelnut flour? I’m allergic to almonds but I MUST make this for Christmas dessert.
I don’t have any ghee can I use Kerrygold butter? Also can I use coconut sugar in place of maple sugar? Thanks
yes and yes (just keep in mind that coconut sugar is darker than maple sugar so the color will be a bit different)
Juli, I love how you are not afraid to throw in dairy and powdered sugar! I think sometimes in the paleo world, we are so afraid to go off the “allowed foods” list even a little and it hampers creativity. I’m just getting started in the paleo blogosphere and this is so encouraging to me. PLUS, this tart is going on the must bake list – and soon!
some things just deserve dairy! especially a treat, if you can tolerate it!
Could I use this crust for a pecan pie? My daughter has Celiacs and is gluten free and Low FODMAP. Pecan pie is her go to holiday treat. I was thinking I could par-bake the crust and finish baking with the pecan pie filling. Do you think this could work?
I think your daughter might also LOVE this chocolate pecan tart from Running to the Kitchen (http://www.runningtothekitchen.com/paleo-chocolate-pecan-tart/). Hopefully Juli doesn’t mind me sharing another food blogger’s recipe here (but I guess she can just delete my comment)!
Totally unrelated but I made your spaghetti squash pizza pie last night and WOW that was amazing!! I even told my mom to make it for my dad because I know he’ll love it even though he “hates all vegetables”. Also thank you for making your new book so affordable on black friday… Santa (aka my mother) will be bringing it to me this year for xmas and I’m pumped!
Holy crap I am so glad you didn’t want ONE MORE SECOND to share this tart!
Your food pics slay. I want all of that in my mouth!
Hey, so happy to see you reppin’ Alessandra (The Foodie Teen). I love her stuff and I’m pumped for her cookbook.
Re: pregnancy – good news, #1 and #2 are temporary. And with your eating habits and workouts, you’ll likely get back to “normal” quickly. Fit women ROCK at pregnancy, and childbirth. #3 – sorry, can’t help you! That shit IS permanent. But in a good way! Like Jackson times a bazillion.
I’m so going to make this!! Been looking forward to this recipe since I saw your pic on IG!
I’m going to go ahead and assume that the brown butter ghee can be substituted with regular ghee (the one you use doesn’t ship to Canada and would probably be mega expensive to get it here anyway), so can you tell me what the benefit of using it is? Does it add a particular flavor that I can add in some other way?
Thanks for another awesome recipe!
yes regular ghee would be just fine! the brown butter ghee just gives it a deeper flavor than normal ghee!
Loooove your recipes (buffalo chicken casserole is in the oven right now!) and can’t wait to try this!
About pregnancy–I’ve always been scared of it too for all those same reasons! And now I AM pregnant (16 weeks) and I have to say it’s AMAZING! Though I am lucky that I’ve had a very easy pregnancy so far. The hard part has been that I’ve changed my workouts (I miss lifting heavy) and my body has already changed. BUT it feels incredible to be literally making a baby and it’s impossible not to be anything but happy about it! Once the baby gets here I may be telling a different story, but so far, so good! Definitely helps to lead a healthy fit lifestyle.
Timely rant… I’ve been thinking a lot about babies lately since all of my friends are currently popping them out and I’m deathly afraid of losing my body forever (and my freedom lol). I’m thinking I’m going to just get super fit and plan a trip to Hawaii… babies can happen in 2017 lol.
This tart is liertally dessert PERFECTION! I cannot believe this is paleo!
As long as your version of Paleo includes dairy and sugar (nothing wrong with those ingredients, but they’re not considered “Paleo” by all camps. Up to you!).
I made the tart this morning in a round tart pan & it turned out beautifully! Thanks Juli!
How far ahead can you make this recipe and should you keep it in the fridge or can it sit out?
i would only make it a day or two ahead of time and be sure to store it in the fridge, but let it come up to temperature before serving
I’m on AIP so I can’t have any nuts….could I just increase the coconut flour to make up for not using any almond flour? Or is there another flour I could use?
honestly, i have no clue. i haven’t made the recipe any other way, but i wouldn’t recommend increasing the coconut flour instead of using the almond flour. the crust will come out very dry and inedible
Is there a recipe you use for the raspberry caramel sauce? This looks delish!!
there is a link in the recipe for the caramel sauce…
Can I use coconut oil instead of ghee? And can I use a pie pan instead of the rectangular quiche pan?
yes and yes
I just made this. Holy heaven on earth!
I made this yesterday and it is awesome!! Thank you for this recipe :). My question is how long does leftover coconut milk keep? And also, have you seen the coconut cream by Thai Kitchen? Im wondering how I would use that in place of the actual coconut milk? Thanks for your help!
About a week in the fridge – just smell it before you use it! Haven’t tried their coconut cream for this recipe.
What could I use in place of butter/ghee that’s eAsy to find?? Making for someone who’s very lactose intolerant .. And has zero dairy at all.
you could use coconut oil instead of the ghee, it will just taste different
Awesome. That’s what I was thinking! But Wasn’t sure ! Was DELISH when I made the first time as is. Was a hit!