Low Carb, Gluten-Free Fresh Fruit Tart

Ingredients

• 1 recipe Almond-Coconut Tart Crust
• 1 recipe Coconut Milk Pastry Cream
• Fresh Fruit Garnish
• 3 ripe kiwi fruit
• 6 large blackberries
• 18 raspberries
• 6 ounces fresh blueberries

Instructions

1. 1

   Prepare the Coconut Milk Pastry Cream as per instructions up to 5 days before assembling the Fresh Fruit Tarts.

2. 2

   Prepare the Almond-Coconut Tart Crust as per the recipe. They can be made several days ahead of time and kept in an airtight container in the refrigerator.

3. 3

   To assemble the Fresh Fruit Tarts: Remove the cold pastry cream from the refrigerator and give it a good stir. Set aside. Line the tart shells in a line on a baking sheet - I had two rows of three.

4. 4

   Wash and dry the fruit. Cut both ends off of each kiwi and peel the thin skin with a sharp paring knife. Cut each kiwi in half lengthwise making sure that the half moon shape will be more round than flat. Slice each half the kiwi into 8-12 thin slices.

5. 5

   Put 1/3 cup of pastry cream in each tart shell and smooth with the back of a spoon. Each tart will get 1/2 of a kiwi - arrange it how you like, I did mine in a fan that spanned about 1/2 of the circumference.

6. 6

   Place the blackberry in the middle with the three raspberries next-to and around it. Pile the blueberries in the remaining space.

7. 7

   Serve.