Description
This vibrant Mixed Berry Fruit Tart captures the essence of a sun-drenched summer afternoon in every bite, with a crisp, buttery almond crust and a velvety, protein-rich filling, featuring fresh berries and whole-food ingredients.
Ingredients
Scale
2 cups Finely Ground Almond Flour
3 tablespoons Melted Grass-Fed Butter or Coconut Oil
2 tablespoons Pure Maple Syrup
1/4 teaspoon Sea Salt
1.5 cups Greek Yogurt or Thickened Cashew Cream
1 teaspoon Vanilla Bean Paste or Extract
1 tablespoon Lemon Zest
1 cup Fresh Strawberries, Sliced
1/2 cup Fresh Blueberries
1/2 cup Fresh Raspberries
1/2 cup Fresh Blackberries
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a small amount of coconut oil
- In a medium mixing bowl, combine the almond flour, sea salt, melted butter, and maple syrup. Stir until a thick, uniform dough forms
- Transfer the dough to the tart pan and press it firmly into the bottom and sides, ensuring even thickness
- Bake for 10 to 12 minutes until the edges turn a light golden brown, then let it cool completely on a wire rack
- While the crust cools, whisk the Greek yogurt (or plant-based alternative), vanilla bean paste, and lemon zest in a clean bowl. Add a teaspoon of honey for extra sweetness if desired
- Once the crust is cool, spread the cream filling evenly across it with a spatula
- Arrange the sliced strawberries, blueberries, raspberries, and blackberries on top in a decorative fashio
- Chill the tart in the refrigerator for at least 30 minutes before serving
Notes
Ensure berries are completely dry after washing them to prevent runniness.
Do not overbake the crust; keep an eye on it during the final minutes.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 11 g
- Sodium: 75 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg