Berry Tart with Almond Crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 C ground almonds6 dates2 T coconut butter1 T agave syrup1 tsp cinnamonpinch of salt1-1/2 C fresh raspberries1-1/2 C fresh blueberries1 C fresh squeezed orange juicezest from one orange1 T sugar1 T arrowroot
Grind almonds until fine but not dust. Add dates, coconut butter, cinnamon and a pinch of salt. Processess until dates are incorporated into mixture then stream in agave syrup to make it a little stickier. Press into the bottom of a standard 8" pie pan, tart pan or even individual ramekins. Arrange fresh raspberries standing upright on crust and refrigerate while you make the blueberry topping.
Mix sugar and arrowroot together. Cook blueberries, orange juice and orange zest over med-high heat, add sugar and arrowroot and bring to a boil to thicken. Cool slightly then pour over the raspberries and spread gently to let the blueberries settle in amongst the raspberries.
This is so amazingly delicious!! You can even add a little dollop of nonfat greek yogurt if you're looking for that creamy whipped topping or ice cream component. Grate a little more orange zest over the top and tell me it's not your new favorite GLUTEN FREE dessert??? Enjoy
Serving Size: Makes 12 2" slices
Number of Servings: 12
Recipe submitted by SparkPeople user 40SKINNY.
Mix sugar and arrowroot together. Cook blueberries, orange juice and orange zest over med-high heat, add sugar and arrowroot and bring to a boil to thicken. Cool slightly then pour over the raspberries and spread gently to let the blueberries settle in amongst the raspberries.
This is so amazingly delicious!! You can even add a little dollop of nonfat greek yogurt if you're looking for that creamy whipped topping or ice cream component. Grate a little more orange zest over the top and tell me it's not your new favorite GLUTEN FREE dessert??? Enjoy
Serving Size: Makes 12 2" slices
Number of Servings: 12
Recipe submitted by SparkPeople user 40SKINNY.
Nutritional Info Amount Per Serving
- Calories: 107.2
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.3 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 3.4 g
- Protein: 2.3 g
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