Berry Tart with Almond Crust
Ingredients
Almond Crust
-
2
cups
fine unblanched almond flour
-
⅓
cup
coconut oil, melted
-
3
tablespoons
maple syrup
-
1
teaspoon
ground cinnamon
Filling
-
8
oz
softened cream cheese
-
¾
cup
plain greek yogurt
-
3
tablespoons
maple syrup
-
1
teaspoon
vanilla bean paste
Fruit Topping
-
1
pint
fresh raspberries
-
1
pint
fresh blueberries
-
1
pint
fresh blackberries
-
to taste
mint for garnish (optional)
Instructions
- Preheat the oven to 350°F and spray a 10" springform tart pan with cooking spray.
- In a small bowl, mix almond flour, melted coconut oil, maple syrup, and ground cinnamon until combined and sticky.
- Press the almond crust mixture evenly into the bottom and up the sides of the springform pan.
- Poke the crust with a fork to prevent bubbling and bake for 12 minutes until lightly browned. Let cool.
- In a medium bowl, blend cream cheese, greek yogurt, maple syrup, and vanilla bean paste until smooth.
- Pour the cheesecake mixture over the cooled almond crust and spread evenly.
- Top the tart with fresh berries and optionally garnish with mint.
- Chill before serving or serve immediately.
Nutrition Facts (estimated)
Servings
12 slices
Calories
307
Total fat
23g
Total carbohydrates
20g
Total protein
8g
Sodium
81mg
Cholesterol
25mg
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