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
Ingredients
- 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)
Instructions
- 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!
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Make & Serve This Dish With:
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More Holiday Desserts:
Thanksgiving No-Bake Chocolate Caramel Tarts
Juli Bauer’s Paleo Cookbook “Peanut” Butter Cream Pie
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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.
absolutely!
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?
yes!
Hi Tina,
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)!
Cheers,
-Lauren
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!