Butterscotch Tart with coconut milk whipped cream (grain free and refined sugar free)
My grandmother was an excellent pie maker. I learned from her how to make fruit pies, custard pies, and even chocolate pies. She taught me how to make a tender and flaky pie crust by chilling all the ingredients and working quickly. Most of all though, my favorite pie of hers to make was a butterscotch pie with a meringue topping. That pie was heavenly with a fluffy marshmellow top, creamy butterscotch filling, and buttery graham cracker crust.
I can taste it just thinking about it. But you know what, I don’t want to eat that pie anymore. I don’t want to put things in my mouth that aren’t nourishing or that leave me feeling tired. Although at the time I thought the pie was perfect, now I realize it was void of all nutrition and left me feeling hungry with a queasy stomachache. How could something taste so heavenly make me feel so awful? I blame the milk, sugar, and gluten.
Fear not butterscotch pie lovers! I have created a nourishing version of butterscotch pie that will leave you satisfied and without a belly ache. This version is a tart, so it has relatively equal amounts of filling to crust. I also skipped the merengue topping and made whipped cream out of coconut milk! I could not believe my eyes as the coconut milk whipped cream held stiff peaks just like regular dairy whipped cream! It feels light in your mouth and has no coconut flavor. This is a tart you will want to make to impress your guests.
Butterscotch tart with coconut milk whipped cream
This recipe is gluten, grain, and refined sugar free. I’d imagine you could sub coconut oil for the butter to make it dairy free if you needed to. You could also try subbing honey in place of the coconut sugar. If you do make these adjustments let us know how it turns out. I usually make the filling and crust one day and then make the whipped cream the day I plan to serve it.
1 3/4 cups packed almond flour
1/4 tsp sea salt
3 Tbsp coconut palm sugar
1/4 cup plus 2 Tbsp grapeseed oil
1. Preheat oven to 350 degrees. In a medium bowl combine almond flour, salt, and coconut sugar.
2. Add grapeseed oil to almond flour mixture and stir well. You can add up to 1 more Tbsp of grapeseed oil if the mixture does not seem moist enough to you.
3. Press crust into an 11 inch circular tart pan with removable bottom. Bake crust for 12-15 minutes until golden brown. Set aside.
1 cup coconut palm sugar
1/4 tsp sea salt
1/2 cup full fat coconut milk
3 large eggs, beaten and set aside
6 Tbsp butter (preferrably organic)
3 tsp vanilla
1. In a medium saucepan, whisk the coconut sugar, salt, and coconut milk over medium heat. Bring the mixture to a boil, stirring often so it does not burn. Simmer on low to medium heat for 5 minutes. It should resemble a caramel sauce. Reduce the heat to low.
2. Slowly pour a small amount of the caramel mixture into the beaten eggs to temper them. Beat vigorously so the eggs do not curdle. Pour another small amount of the hot caramel mixture into the eggs and beat vigorously.
3. Once the eggs are tempered, pour them into the caramel mixture, stirring well to combine. Cook the mixture over low to medium heat, stirring often, until bubbles start to appear and the mixture thickens slightly.
4. Once slightly thickened, remove the saucepan from the heat and add in the butter and vanilla. Stir until the butter is melted.
5. Pour butterscotch mixture into a bowl and chill in the refrigerator for at least 2 hours before pouring it into the cooled crust.
6. Once chilled, spread thickned custard into crust with a spatula until smooth and even. Refrigerate at least 4 hours until serving.
Coconut milk whipped cream slightly adapted from Gluten free easily
I used my kitchen aid stand mixer for this, but you could certainly use a hand mixer or even a blender.
1 cup chilled “coconut cream” from 2 (13.6 oz) cans of full fat coconut milk
1/4 cup honey
1 tsp vanilla
1. The day before making the whipped cream, put 2 cans of coconut milk in the refrigerator and put your mixing bowl and beaters in the freezer.
2. Skim the “cream” that has risen to the top of the cans of chilled coconut milk (while avoiding the liquid underneath) into a one cup measuring cup.
3. Pour the “cream” into your chilled mixing bowl and beat on high speed until fluffy and soft peaks develop.
4. Pour honey and vanilla into cream and beat until stiff peaks form and it resembles whipped cream.
5. Use immediately to top your tart or refrigerate until using.
You can still enter the 5lb bag of almond flour giveaway! Go to this post and leave a comment with your favorite dessert and you will automatically be entered. The contest ends Friday, January 21st at midnight.