Fresh Berry Tart with Toasted Nut Crust

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 150.8
  • Total Fat: 6.1 g
  • Cholesterol: 5.2 mg
  • Sodium: 83.7 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Fresh Berry Tart with Toasted Nut Crust calories by ingredient
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Great use for all those summer berries! Great use for all those summer berries!
Number of Servings: 12


    1/3 cup walnut pieces
    1/3 cup sliced almonds
    1/3 cup ground flax seeds
    1/2 cup whole wheat flour
    1/4 t salt
    1/4 c honey
    1 T agave nectar

    2/3 cup light sour cream
    2/3 cup nonfat plain Greek yogurt
    2 T turbinado sugar
    1 t vanilla extract
    1/4 t lemon zest
    1 c blueberries
    1 c raspberries
    1 T lemon juice
    1 t agave nectar


Preheat oven to 350 degrees F.

Grease 12" tart pan with butter and line with parchment paper. Set aside.

Spread walnuts and almonds on baking sheet and toast in oven about 10 minutes, or until lightly browned. Transfer to food processor and pulse until nuts are ground to powder.

In a large bowl, combine ground nuts, ground flax seeds, flour, and salt. Mix together. Add honey and 1 T agave nectar. Stir until moistened completely, and dough clumps together. Press dough into prepared pan, covering bottom and sides. Transfer to freezer for 30 minutes.

While crust is in freezer, make the filling. In a small bowl, whisk together sour cream, yogurt, turbinado sugar, lemon zest and vanilla. Let sit so the sugar can dissolve into mixture. In a separate bowl, toss berries with lemon juice and 1 t agave nectar. Set aside.

Adjust oven temp to 400 degrees F. Bake crust about 8 minutes, or until golden. Cool completely.

Put half of berries in crust. Pour sour cream mixture over berries and smooth over. Top with remaining berries. Refrigerate tart for 30 to 60 minutes before serving. Slice into 10 pieces. Enjoy!

Makes 10 servings.

Note: Tart can be made up to three days in advance and refrigerated until ready to use.

Number of Servings: 12

Recipe submitted by SparkPeople user EHD630.

TAGS:  Desserts |

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