I'm not typically one to get into holiday-themed foods. However, I am a serious berry monster (I mean, serious. I'll challenge anyone who thinks they can scarf down as many berries as I can.) I love berries soooo much, I rarely cook with them. I prefer to take them down, just as they are, by the pint-full.
This year for July 4th, it occurred to me that red, white and blue berry desserts was a great excuse to indulge my inner monster and make something pretty I could share with friends.
Taste testing these guys has been one of the best days of my life :)
I'm about to share two versions of the crust
Both versions are gluten free, grain free and naturally sweetened for guiltless indulgence.
The first is completely raw and no-bake, perfect for a hot day. It's sweetened with dates and it's can't-stop-at-just-one-bite good. The problem is that it's kinda sticky, so hard to cut into pieces for serving. Next time I make these, I'll use single-serving size pie tins with a removable bottom, no cutting necessary. These would be perfect.
(Note: smaller tarts pictured are the no-bake crust version.)
The second crust does require a few minutes of oven time, but makes for an equally delicious (and simple) crust that's much easier for sharing (I'm not saying you have to share :)
I also experimented with the filling. In the first version, I used Greek yogurt and in the name of "recipe testing" I might have had a whole tart and half for breakfast ;) While the Greek yogurt was delicious, it was not quite thick enough so it didn't hold together well when dividing.
Instead, I went with goat cheese- maple frosting with a sprinkle of lemon zest - one of my all time favorites. Here's a Carrot-Cake Muffin Recipe also with goat cheese-maple frosting.
Ok, enough talk, let's get to the yummy stuff!
With Love & Zest,
Gluten Free Berry Tart with Goat Cheese- Maple Frosting
- 3/4 cup pecans, finely chopped
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 2 whole eggs
- 1 Tbsp honey
- 2 Tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 pint berries of choice
- Chopped nuts, coconut flakes, lemon zest or honey as optional toppings
GOAT CHEESE - MAPLE FROSTING
- 1 cup, packed, of goat cheese
- 1/4 cup unsweetened almond milk
- 2 Tbsp maple syrup
- zest from 1 lemon
- 2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Grease a tart pan (ideally one with a removable bottom, like this) and set aside.
- In a large bowl, combine all of the crust ingredients and mix well (be sure to get all the clumps out of the flour). Once combined, press crust into tart pan with your fingers (this is a sticky job, but worth it).
- Bake crust for 16 minutes or until edges are golden brown. Remove from oven and let cool completely (set in fridge for an hour or freezer for ~20-30 min).
- In the meantime, whisk together ingredients for goat cheese frosting. Refrigerate until time for use.
- Once crust is cooled, spread frosting evenly over the crust and then top with berries (or fruit of choice).
- Add optional toppings as desired, like coconut flakes, chopped nuts, lemon zest or a drizzle of maple syrup).
RAW, VEGAN, NO BAKE CRUST VERSION
- 15 dates, pits removed
- ¼ cup almond butter
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup pecans, finely chopped
- ½ cup almond meal
- Mix all ingredients except pecans thoroughly in a food processor until you have sticky dough ball.
- Stir in the pecan pieces.
- If dough is too sticky add 1-2 Tbsp more of almond meal or pack in the fiber by adding some flax meal.
- Press dough into bottom of single serve tart tins
- Put tart crusts in freezer for 1-2 hours to harden before adding goat cheese frosting.