This Roasted Grape Tart is bursting with flavor! A flaky buttery paleo crust topped with dairy-free chai spiced whipped cream, then loaded with roasted grapes makes for the ultimate holiday dessert!
Thanksgiving is just about here, and the holidays following right behind. It’s been a crazy month and I have tons of exciting book events still to come where I get to meet all of you! I am excited to hug you all, and then to settle in with family and friends this holiday season! Holiday season means gift giving and baking, and I’m starting out with this tart!
I love this all-purpose tart crust from my newest cookbook. It’s versatile in so many ways! It’s buttery and flaky in the perfect way.
I made you an easy chai-spiced dairy-free whipped cream, which can easily be made without the chai spice! It’s delicious and light, and perfect for a whipped cream filling.
And you guys! If you haven’t roasted grapes before, they are simply just so good. I roast them with my Perfect Roasted Veggies, too. Trust me, roast those babies up!
Tart Crust Ingredients (page 70 of the Lexi's Clean Kitchen Cookbook)
- 1 cup almond flour
- 1 cup tapioca flour
- 1/2 cup cold grass-fed butter
- 1 egg
- 1/2 tsp Himalayan sea salt
- 1 tsp raw honey
Chai Spice Whipped Cream
- 1/2 teaspoon cardamon
- 1/2 teaspoon all spice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 1/2 teaspoons ginger
- 2 cans of full-fat coconut milk (leave in the fridge for at least 4 hours)
- 1/2 vanilla bean, opened and scraped out
- 2 tablespoons powdered sugar
- Pre-heat oven to 400°F degrees. Wash and dry grapes. In a bowl mix grapes with 1/2 teaspoon coconut oil, a pinch of salt, and a pinch of cinnamon. Roast grapes on a sheet-tray lined with parchment paper for 15-20 minutes, until they are soft and start to shrivel.
- When grapes are done, set aside and lower temp to 350°F. In a food processor combine almond flour, tapioca flour, cold butter and sea salt. Add in honey, and egg and process until combined.
- Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible). Remove and separate into balls. Grease your four small or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky. Bake tart for 15 minutes. Set aside and let cool completely.
- Place mixing bowl in the fridge for at least 5 minutes to cool. Take mixing bowl out fridge, open 2 cans of coconut milk and scoop out only the top layer (leaving the liquid). With either a whisk or an electric mixer, whip until the coconut cream has a soft peak. Add in 2 tablespoons of powdered sugar, 1/2 teaspoon of chai spice, and vanilla bean and mix-in ingredients with a spatula.
- Once tart crusts are completely cool. Place 1/2 cup of whipped cream into each tart crust (more if desired!). Top with 1 cup of roasted grapes. Serve immediately.
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Happy early Thanksgiving, you guys. I am truly so grateful for each and every one of you. I am grateful for your comments, your emails, you sharing your remakes on social media, and you sharing you cooking your way through the LCK cookbook. I feel so much gratitude, this year especially, and I hope you know how much this community, that you’ve helped me build, means to me.
Have the absolute best week filled with gratitude, whether you are staying home or traveling, and don’t forget to take some time to enjoy with your family and friends!
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