Healthy Lemon Tart with Almond Crust

First, let’s all just take a second to appreciate how pretty this tart is. Imagine bringing this beauty to a picnic, backyard bbq or baby shower. Adorable. You know I won’t make you listen to me blab so let’s get to the recipe. I promise it is an easy, healthy treat that is sure to wow.

Ingredients

For Almond Crust:

• 2 cups fine unblanched almond flour

• 1/3 cup coconut oil, melted

• 3 tablespoons maple syrup

• 1 teaspoon ground cinnamon

For Filling:

• 8 oz softened cream cheese

• 1 cup plain greek yogurt

• 3 tablespoons maple syrup

• 4 tablespoons lemon juice

• 2 1/2 teaspoon vanilla extract

• 2 teaspoon lemon zest

• 3 tablespoons powdered sugar

Now its time to bake!

Instructions

For the Crust:

1. Pour yourself a glass of wine and take a drink.

2. Preheat oven to 350 degrees F.

3. Spray a 10″ tart pan, or a pie tray with cooking spray.

4. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.

5. Add the mixture to the pan. Spread out evenly along the bottom and up the sides. Pressing into the pan.

6. Poke the crust with a fork all over the bottom and a few times on the sides. This will prevent the crust from bubbling up.

7. Place pan in the oven and bake for 12-15 minutes, until the crust is lightly browned. Remove from oven and let cool.

For the Filling:

1. Take another sip of your wine.

2. To a medium bowl add cream cheese, greek yogurt, maple syrup, lemon juice, lemon zest and vanilla extract and powdered sugar.

3. Using a hand mixer, blend until the mixture is smooth.

4. Pour the mixture over the almond crust and evenly spread with a spatula to cover the entire bottom.

5. Top the tart with slices of fresh lemon and fresh raspberries, and some pretty edible flowers.

6. Let chill and set for 1-2 hours. Serve.