Cherry Berry Tart

Directions

1. 1
   Preheat oven to 300 F. Get out a 9-inch tart pan or equivalent.In a food processor or mixing bowl, add the eggs, salt, sweetener, vanilla, arrowroot.
2. 2
   Mix well until very smooth.
3. 3
   Add the coconut butter and mix again until smooth.
4. 4
   Add almond meal last, and mix until it is quite stiff. You can chill the crust to make it stiffer. Or you can press into the pan.Grease your hands with a bit of coconut oil. Press dough into the pan with your fingers. Flute the edges if you want or just leave them plain. Prick the crust with a fork so it doesn't puff up like a balloon when baking.
5. 5
   Bake the crust for 15 minutes while you make the filling.
6. 6
   Remove from the oven and allow it to cool before filling. Then pre-heat oven to 350 F.In a medium mixing bowl, stir together the sweetener, arrowroot flour, salt, and nutmeg.
7. 7
   Add the fruit, vanilla, and lemon juice.
8. 8
   Mix gently and pour into the pre-baked crust.
9. 9
   Bake 30 minutes or until the filling is bubbling all over, and the crust is golden brown.
10. 10
    Remove from oven.Cool on a rack 20 minutes.
11. 11
    Serve with Instant Coconut Whipped Cream.