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:
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2 cups fine unblanched almond flour
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1/3 cup coconut oil, melted
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3 tablespoons maple syrup
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1 teaspoon ground cinnamon
For Filling:
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8 oz softened cream cheese
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1 cup plain greek yogurt
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3 tablespoons maple syrup
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4 tablespoons lemon juice
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2 1/2 teaspoon vanilla extract
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2 teaspoon lemon zest
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3 tablespoons powdered sugar
Now its time to bake!
Instructions
For the Crust:
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Pour yourself a glass of wine and take a drink.
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Preheat oven to 350 degrees F.
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Spray a 10″ tart pan, or a pie tray with cooking spray.
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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.
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Add the mixture to the pan. Spread out evenly along the bottom and up the sides. Pressing into the pan.
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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.
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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:
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Take another sip of your wine.
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To a medium bowl add cream cheese, greek yogurt, maple syrup, lemon juice, lemon zest and vanilla extract and powdered sugar.
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Using a hand mixer, blend until the mixture is smooth.
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Pour the mixture over the almond crust and evenly spread with a spatula to cover the entire bottom.
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Top the tart with slices of fresh lemon and fresh raspberries, and some pretty edible flowers.
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Let chill and set for 1-2 hours. Serve.
Kimberly had a great idea for parties or just a tasty treat. Skip the crust and add some granola to a wine glass, add the filling and some fresh berries on top. Yummmmm!