Wild-rice Tart Recipe
made with no colonized ingredients (no flour or refined sugar)
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Ingredients
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Crust
Filling
Method
Instructions
- 1
Preheat and prep pan
Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
- 2
In a food processor, combine rolled oats, pitted dates, shredded coconut, and salt. Pulse until the mixture resembles coarse crumbs.
- 3
Add melted coconut oil and pulse again until the mixture sticks together when pressed.
- 4
Press the crust mixture into the bottom and up the sides of the tart pan. Bake for 12–14 minutes until lightly golden. Remove from oven and let cool slightly.
- 5
Make filling
In a large bowl, whisk together eggs and coconut milk. Add maple syrup, vanilla extract, lemon zest, salt, cinnamon, and ginger; whisk until well combined.
- 6
Fold in the cooked wild rice until evenly distributed.
- 7
Bake tart
Pour filling into the cooled crust. Bake for 35–45 minutes, or until the center is just set and a knife comes out clean.
- 8
Cool the tart completely on a rack, then refrigerate for at least 1 hour before slicing and serving.