Nothing helps summer linger on a bit longer than a fresh berry almond tart (or, well, a wicked sunburn). While I am ecstatic fall is making an appearance (it’s my favorite season), there are aspects of summer I will miss…like picking fresh berries at the farms here in western New York.
It wasn’t until my thirties that I experienced picking my own food regularly at an actual farm. Sounds strange, I know, but growing up mostly in Miami/Fort Lauderdale where agriculture was a bit different, and near Queens, NY, farms weren’t in close proximity. Everything I needed magically appeared at Whole Foods or Publix.
Boy, was I missing out!
Today, I can’t imagine living far away from working farms. I get super excited when I feel good enough that my husband and I can visit one. We often spend an hour or so picking perfect, beautiful berries. The only problem with picking my own fruit is I usually pick way more than I know what to do with. And so, a lot of tarts and fruit bars are concocted in my kitchen. Thankfully my husband, who we call Lovebug around here, loves to eat.
For this recipe, I played around with different berries and made a thick crust with almonds ( Terrasoul almonds are one of my favorites, and they are sproutable too!). I had strawberries and blueberries in the house when I made this tart (and a few blackberries), but you can really choose any berries you want. Strawberries and raspberries, blueberries and blackberries, or even just focus on one berry.
Also, as you will read in my Coconut Date Energy Bites recipe, I add collagen powder to many recipes that are fruit heavy in order to crank up the protein content. There are collagen powders made from beef, chicken and marine life on the market. Obviously don’t add this if you will be serving the tart to people following special diets (meat and fish free). I typically add Further Collagen or Great Lakes collagen powder. Both have fine texture that disintegrate immediately and do not change the consistency of the recipe.
I enjoyed how this tart came out and hope you will too! The top layer is soft and silky and the crust had a nice crunchy texture. My only suggestion with this tart is to eat or serve it within a day or two of preparing. Don’t get me wrong, it still tasted great on day three and four, but I noticed the berry layer was starting to get very watery.
Get creative with the design on top. I added more fresh berries and edible lavender. The rosebuds on the side were only added for plating as these were not edible.
Depending on whether or not you add collagen protein to your masterpiece, this is a beautiful gluten free/grain-free dessert to offer your family or guests.
I can’t wait to see your final designs. Be sure to send me a picture!
Oh Berry, Where Tart Thou? LupusChick’s Berry Almond Tart
October 21, 2016
I adore tarts and berries, and wanted to create a no-bake version that is gluten/grain free and tastes incredible. The final outcome, LupusChick's Almond Berry Tart. Made with pure ingredients and with minimal fuss, it is a great "go-to" recipe when you want to impress your family and friends!
Directions
Making the Crust
1Get your cookware prepared by lining and/or spraying your tin or pan with oil to prevent sticking. I used aluminum foil to line my baking dish and coconut oil spray. When the dish was set, it lifted out with no sticking.
2Place raw almonds in your food processor and pulse until chopped well (not too coarse and not fine - somewhere in the middle). Add unsweetened shredded coconut, dates, coconut butter, cinnamon, and salt to the almonds in the food processor. Blend well. Slowly add the honey a little bit at a time and blend until the mixture comes together (meaning it's somewhat sticky enough to form a crust, however you don't want the crust too moist). Transfer the mixture to your pan or dish and spread out evenly. Press down to form a solid crust and put the pan/dish in the refrigerator.
Making the Fruit Layer
1Start your fruit layer by taking the berries you have chosen and putting them in a blender. Add preserves. Puree until smooth. *If your diet allows you to use collagen protein powder, I would add a teaspoon or two into the pureed fruit mixture and mix gently with a spoon until dissolved.
2In a double boiler, melt the coconut butter and coconut oil. Add in the coconut cream and stir until smooth. Remove from heat. Then stir in maple syrup, orange juice and orange zest. Stir until everything is smooth.
3Take your crust out from the refrigerator and gently spoon your fruit mixture on top. Spread evenly and make sure the top is smooth.
4Gently transfer to your freezer for about 30-45 minutes to set.
5Remove from freezer, transfer out of tin or pan, and set on decorative plate or stand.
6Let thaw a few minutes and then get creative! Decorate with edible flowers, berries, coconut shavings, nuts, etc.
7If not serving quickly, store in refrigerator. Most of important, enjoy!
Ingredients
Crust
½ cup unsweetened shredded coconut
2 tablespoons coconut butter, semi-melted
2 heaping teaspoons organic honey
Fruit Layer
1 ½ cups fresh berries, (I had blueberries and raspberries on hand)
½ cup preserves, (ex. raspberry, blackberry, strawberry, blueberry)
½ cup organic coconut cream (I used Native Forest brand)
2 tablespoons real maple syrup
*optional, collagen protein powder if your diet allows
Cookware
6-inch pie tin with removable bottom or a 6-inch square or round baking dish. I used a 6-inch square dish with high sides, lined it with aluminum foil and sprayed with coconut oil spray to prevent sticking.
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