Saturday, June 23, 2012

Fruit Tart With Almond Meal Crust - Gluten free - Grain Free - Sugar Free

While I was making my Chicken Sopes the other night, I had some left over sope shells and had this brilliant idea to make fruit tarts. I made a small tweak to the dough recipe and came up with a winner. This dessert is perfect for Summer entertaining. You can make the crust a day or 2 ahead of time and putting this dessert together is a snap. If you eat a clean diet then you will most likely have all of these ingredients in your pantry or fridge.

  • 12 fresh strawberries (medium size) sliced
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blueberries
  • 1 cup Fage Greek Yogurt (you can use fat-free or 2%)
  • 5 Packets of Xylitol (or 1 1/4 Tablespoons of Agave Nectar or Honey if sugar isn't a problem) 2 of the packets will be added to the dough recipe, 2 will be added to the yogurt and 1 will be added to the fruit mixture
  • Salt to Taste
  • 2 cups of Almond Flour
  • 2 large eggs
  • 1 Tbs Olive Oil
INSTRUCTIONS (Fruit Filling):
    • Add sliced strawberries, raspberries & blueberries in a bowl
    • Add 1 packet of Xylitol
    • Toss well to coat and let sit
INSTRUCTIONS (Yogurt Filling):
    • Mix yogurt and Xylitol together. If you are not worried about having sugar, then use Agave nectar or Honey to sweeten. Chill in refrigerator until ready to assemble.
  • Preheat Oven to 350 degrees F
  • In a medium bowl add the 2 cups of almond flour, 2 eggs, 1 Tbs of Olive Oil & 1/2 teaspoon of salt & 1 - 2 packets of Xylitol. This is a matter of taste. It depends on how sweet you like your crust. Even without the sweetener this crust is good.
  • Mix well to incorporate. You will need to form a "dough" ball with your hands.
  • If the mixture is too wet add a bit more almond flour
  • Form the dough into a 2 1/2" roll
  • Form each slice by gently flattening the middle of the tart and pinching the edges up to form a little wall. Each tart should end up being about 3 1/2"
  • Lay them on a cookie sheet lined with parchment paper or foil
  • Bake in the oven at 350 degrees F for about 10 - 12 minutes (don't overbake them they will get dry)
Here you can see the prep of the dough. Notice the little raised edge on the tart shell. It is really helpful to use a dough cutter (pictured) to slice and move the tarts around. The almond dough can get very sticky. I also like to work on waxed paper and then transfer them to parchment paper to bake. When you bake the tart shells, they may not actually get golden so don't overbake them. They should be crisp outside and tender inside.

  • Take a large spoonful of the yogurt mixture and spread it on the tart shell.
  • Carefully add a few scoops of the fruit mixture. You can add berries where needed to make them look pretty.
  • Top each mound of fruit with a small dollop of yogurt mixture and top with a blueberry
That's it! Enjoy this simple, refreshing dessert without the guilt!