Did you know that some diet plans actually encourage eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals? In fact, Always Eat After 7 PM by Joel Marion offers an easy-to-follow strategy that accelerates fat-burning and allows you to eat the majority of your calories at night. Yes, even dessert, like this “indulgent” paleo fruit tart.
This Decadent Paleo Fruit Tart fits into a Weight Loss Diet Plan
Conventional wisdom dictates that it’s best to avoid carbs, consume an early dinner and never eat immediately before bed. However, Joel Marion, a sports nutritionist and co-founder of the supplement company BioTrust Nutrition, debunks the myths underlying traditional dieting.
Marion has put together a simple, highly effective weight loss program in Always Eat After 7 PM that allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks, and indulge cravings with strategically timed cheat meals.
With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, the recipes for No Bake Salted Caramel Bars, Cherry Garcia Ice Cream and Fruit Tart (recipe below!) can satisfy that sweet tooth before heading to bed.
Please note that Always Eat After 7 PM is not a strictly dairy-free book, but it offers some great dairy-free recipes, and many others that are easy to adapt.
Special Diet Notes: Paleo Fruit Tart
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, refined sugar-free, vegetarian, and paleo-friendly. This recipe does rely heavily on eggs. If you confuse eggs with dairy, you’re not alone. See this post: Are Eggs Dairy?
- 8 egg yolks
- 1 cup raw honey
- 1 tablespoon coconut flour
- 3 (14-ounce) cans full-fat coconut milk
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ½ cup coconut oil, plus additional for greasing
- ½ cup non-hydrogenated palm shortening
- 1 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 3 egg yolks
- 1⁄2 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1⁄4 cup coconut flour
- 2 tablespoons arrowroot starch
- 2 kiwis, peeled and sliced
- 1 mango, peeled, pitted and sliced into ½-inch strips
- ½ cup raspberries
- ½ cup blackberries
- ½ cup blueberries
- ½ cup red grapes
- 1 cup strawberries, thinly sliced
- Fresh mint leaves, for garnish
- To make custard: In saucepan, whisk egg yolks and honey until smooth. Mix in coconut flour.
- In medium saucepan over medium heat, combine coconut milk, vanilla extract and lemon zest; bring to boil then remove from heat.
- While whisking the egg mixture, very slowly and gradually pour in the milk mixture. Once combined, place this saucepan over low heat and simmer 5 minutes, stirring constantly. [This instruction has been edited by Go Dairy Free for clarification.]
- Remove from heat and let cool, continuing to stir occasionally. Once cooled to room temperature, pour into individual custard cups. Chill in refrigerator 30 minutes, or until serving.
- To make crust: Heat oven to 350 F. Line bottom of pie pan with parchment paper and grease with coconut oil.
- In large mixing bowl using electric mixer on high, beat coconut oil and palm shortening 30 seconds. Add coconut palm sugar, baking soda, cream of tartar and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in almond flour, coconut flour and starch. Chill dough in refrigerator 15 minutes.
- Press chilled cookie dough into bottom of pie pan and 2 inches up sides. Bake 12 minutes, or until crust is golden and browned on top and edges. Remove from oven and cool 10 minutes. Place cooled crust in refrigerator 30 minutes or overnight before assembling.
- To assemble fruit tarts: Spread custard over chilled crust. Decorate top in circular pattern with kiwis, mango strips, raspberries, blackberries, blueberries, grapes and strawberries.
- Before serving, chill at least 30 minutes or freeze 1 hour to help keep toppings in place.
- Remove from freezer and set out at room temperature 20 minutes before slicing. Garnish with mint leaves.
My custard is not thickening! It is like a thick liquid. It got to room temp… still liquid. Soo, I put it in the fridge. Still barely any thicker. What do I do????
Did you use full-fat canned coconut milk? If so, and if it isn’t a bad (watery or “thickener” type) brand, then it should set up substantially after several hours in the refrigerator. If you used coconut milk beverage – the drinkable stuff in large cartons, like So Delicious – it won’t set up. You have to use regular canned coconut milk. A good quality one will be full of coconut cream, which sets up when chilled.
Question: is the honey, egg yolks and coconut flour cooked first? If so: Low heat or medium? For how long? Otherwise why is it in a saucepan?
Hi Jeanne, I think their instructions are a little confusing. They are tempering the eggs in, which is usually done in a separate bowl. But what they are doing is tempering into a new saucepan, and then placing that new saucepan with all of the egg custard over low heat. I’ve edited the instruction slightly to hopefully help. Technically, you don’t even need to temper. You can whisk all ingredients into a cold saucepan, place over the heat, and cook, while whisking. Tempering isn’t necessary with this particular custard.
Given that your recipe calls for 8 egg yokes, it should be renamed, Dairy-Free Custard and Grain-Free Cookie Crust with loads of cholesterol
That would definitely be a lot of egg yolks if you ate the whole tart! It has 20 servings, which equates to less than a half a yolk per person. Enjoy!