Kiwi Breakfast Tart
Who says dessert can’t be served at breakfast? This treat is naturally super healthy, and it’s delicious too. I love how the kiwis meld with the citrus notes, and the crust is super toothsome and surprisingly sweet. Make one big one to share with your family, or individual ones for a big party!
- 2 cups shredded coconut
- ¾ cup coconut oil, room temperature
- ¼ cup spelt flour (or coconut flour)
- 3 tbsp agave syrup
- lime zest from 1 lime
- a pinch of fine sea salt
- 2 cups full fat, plain yogurt
- 3 tbs maple syrup
- Zest from 1 orange
- 4-6 kiwis, peeled and sliced thinly
Preheat your oven to 360F. In a medium bowl combine the shredded coconut with the flour, coconut oil, agave syrup, lime zest, and salt. It is best to use your hands to combine the ingredients and then to press them in a round pan. Make sure you press the crust out evenly and get it as thin as possible.
Bake for about 8-10 or until slightly golden brown.
Mix the yogurt with the maple syrup and the orange zest. Fill the tart with the yogurt. Refrigerate for at least 1 hour before decorating the tart with fresh kiwi slices.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.