Fruit Tart

2-1/4  cups		fine unblanched almond flour
1/3  cup		coconut oil, melted
3  tablespoons		maple syrup
2  teaspoons		vanilla
2		Medium Peaches - Fresh
1  cup		Blueberries - Fresh
2  cups		Strawberries - Fresh, Halves
1-1/2  cups		2% Milk
3  tablespoons		Great Value Cornstarch
1/4  cup		Xylitol (Xylo Sweet)
3		Egg Yolk - Raw,s Large

Tip: Click on the ingredient links to learn the nutritional information for all the Fruit Tart ingredients. The serving size for any ingredient in Fruit Tart may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Bake crust and cook filling early, so they can both cool thoroughly. Assemble shortly before serving.

**Almond Crust**

Preheat oven to 350 degrees F.

Spray an 11" tart pan with removable bottom or 10" spring form pan with cooking spray.

In a large bowl combine the almond flour, salt and baking soda. In a medium bowl, whisk together the coconut oil, maple syrup and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Add almond crust mixture to the spring form pan. Spread the mixture out evenly along the bottom and up the sides, pressing into the pan. (if the mixture sticks to your hands just add a little oil to your hands)

Poke the crust with a fork all over the bottom and a few times on the sides. This will prevent the crust from bubbling up.

Brush pie crust with egg white.

Place pan in the oven and bake for 15 minutes, until the crust is lightly browned.

Remove from oven and let cool for at least an hour.

**Filling**

Whisk together milk, cornstarch, xylitol and salt in a sauce pan.

Cook, stirring intermittently, until just starting to boil and thicken. Add egg yolks and cook, stirring constantly, for 3 minutes more. Add vanilla and stir.

Refrigerate to let it cool completely.

**Topping**

Top the tart with lots of fresh fruit or berries.

**Glaze**

Whisk together pineapple juice and cornstarch in a small saucepan. Bring to a boil. Let cool for a bit before brushing on fruit.

Refrigerate.

optional: garnish with fresh mint