These gluten-free, vegan, and paleo raspberry almond tarts are a healthy twist on a classic treat and are a breeze to make!
1. Pre-heat oven to 350F. Oil a 6-cup non-stick muffin tray and set aside.
2. Place applesauce, coconut oil, maple syrup, vanilla, and salt into a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don’t have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl). Add coconut and tapioca flours and mix well using a wooden spoon until everything is thoroughly combined.
3. Divide the mixture evenly between the 6 cups in your muffin tray. Use your hands to press the mixture down along the bottom and up around the walls of the pan cups forming the crust. Bake in a pre-heated oven for 12-15 minutes until the tart shells firm up and the edges brown up a little. Keep the oven on, but remove the tart shells from oven.
4. Spoon 2-3 tbsp jam into each tart shell. Smooth out the surface with a spoon. Top with toppings of your choice. Place back in the oven and bake for another 5 minutes or so.
5. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes. VERY carefully remove tarts from the tray and transfer onto a serving plate or glass container {they are a little delicate at this stage, so take extra care not to break the shells}. Place in the fridge to set and firm up for a few hours. Enjoy!
*For AIP, use a pinch of raw ground vanilla bean instead.