Ingredients
Equipment
Method
- Heat the oven to 375°F. Prepare one batch of the linked almond honey tart shells, pressing them thinly into suitable oven-safe dishes and completing their fifteen-minute pre-bake. Keep the shells in their dishes.
- While the shells pre-bake, sauté the cup of fresh baby spinach in the half teaspoon of coconut oil in a suitable skillet until wilted. The leaves soften and collapse from their fresh shape. Keep this small cooked batch ready for topping.
- Put the two whole filling eggs, two extra yolks and tablespoon of homemade coconut milk in a mixing bowl. Combine gently with a fork until evenly yellow, without separate streaks of yolk and clear white. The mixture remains pourable; do not whip into a foam.
- Remove the pre-baked shells to a heat-safe support. Gently divide the egg mixture among them without overflowing, then distribute the sautéed spinach over the full batch.
- Return the filled shells to the 375°F oven for about twenty-five minutes, until the center is starting to set and no longer wet and shiny. Egg dishes should reach 160°F in the center; keep the probe off the dish. Continue baking if the center is still liquid.
- Remove to a heat-safe support and let the filling settle before serving. It continues to firm as it cools. Support the delicate shell from underneath when releasing or serving.
Notes
Makes six servings. The number of individual tart dishes depends on their size. Use dishes that suit a thin shell and this filling, leaving room inside the rim.
The full sequence is fifteen minutes preparation plus forty minutes oven time: fifteen for the shells, then twenty-five after filling. Sauté the spinach while the shells pre-bake. The fifty-five-minute total covers preparation and the two oven stages. Let the filling settle enough to hold before serving. Do not add the linked shell time again. Prepare coconut milk beforehand or allow its separate heating and complete cooling time.
Starting with whole eggs, the shell and filling together use five eggs: one for the shell, two whole filling eggs and two separated for extra yolks. Refrigerate the two spare whites promptly for another recipe; do not add them to this filling.
Full GAPS after the ingredients are introduced. The coconut oil shell and coconut milk filling are dairy-free, but contain nuts and eggs. Not early Intro or No-Plant. Follow the shell recipe for the same-amount homemade-butter alternative if dairy is established.
Refrigerate cooked leftovers promptly at 40°F or below and use within three to four days. Reheat the center to 165°F. Do not leave cooked egg dishes out over two hours, or one hour above 90°F.
2× uses two shell batches, four whole filling eggs, four extra yolks and two tablespoons coconut milk for twelve portions. Add two cups of fresh baby spinach and one teaspoon of coconut oil for the doubled topping. Use enough suitable dishes; oven time is not automatically doubled.
Measure one cup of fresh baby spinach before sautéing in half a teaspoon of coconut oil. These topping amounts are for the full batch, not each pan. Do not substitute a cup of already-cooked spinach for the fresh measure.