Fresh juicy berries scream summer. Raspberries, blueberries, blackberries – I love them all! I also love spotting a huge container of blueberries at Costco for $5.99…that makes me happy 🙂
I made this tart for Fourth of July. You can see I was going for the red, white and blue theme. Better late than never, right? While it’s a little late for the holiday, it is still a worthy summer dessert and a delicious addition to a BBQ or get together.
I came across a photo of Fresh Blackberry Tart over at The LowCarbist and couldn’t wait to make my own version! The crust is grain-free and the fruity filling is no-bake, dairy-free, simple and fresh. Yummmmm. Summer berry tart, yes please!
The burst of fresh raspberries and blueberries complemented the nutty almond crust well, which is crumbly like a graham cracker version but with the added bonus of staying-power from protein and good fats 🙂 To top it off (no pun intended, ha), this tart would be extra scrumptious with a big scoop of vanilla ice cream or frozen yogurt…just saying 🙂
Care to join me for a slice?
1 1/2 cups almond flour (or meal)
3 Tbsp coconut flour
3-4 Tbsp powdered sweetener (palm sugar, xylitol, sucanat, etc)
pinch of pure stevia to taste
1/2 tsp vanilla extract
pinch of sea salt
4 Tbsp coconut oil, butter or Earth Balance, melted
For Berry Filling:
20 oz fresh blueberries
1/3 cup palm sugar, sucanat, xylitol or other granulated sweetener (or more for sweeter filling, depends on ripeness of berries and your taste)
1/8 tsp pure stevia or to taste
1/8 tsp sea salt
6 Tbsp almond milk (or other non-dairy milk or water)
3 tsp lemon juice (lime juice might be good too)
1 tbsp unflavored gelatin powder
1 1/2 Tbsp lemon zest (lime might be good too)
1/2 cup fresh raspberries
1. Preheat oven to 350F.
2. Prepare crust: In a mixing bowl, combine almond flour/meal, coconut flour,sweetener, stevia and salt and stir to combine. Stir in vanilla and coconut oil until mixture starts to hold together when pressed between your fingers. Add more coconut oil if necessary.
3.. Press into a 9-inch pie pan, covering the sides and the bottom evenly. Bake for 10 minutes until golden brown. Remove from oven and let cool.
4. Prepare filling: Wash the berries. Place half of the blueberries in a medium sauce pan on medium heat with milk/water, lemon juice, sweetener, stevia and salt. Let simmer for 5 or so minutes, until berries start to turn red and juice darkens.
5. Add gelatin while stirring mixture and continue stirring until powder is completely dissolved. Add zest, remaining blueberries, 1/2 cup raspberries and stir to coat evenly with juice, then pour into pie crust.
Tip: To avoid clumps, add gelatin a small amount at a time, stirring in each addition in fully before proceeding.
6. Refrigerate for 2-3 hours, or until berries set and pie is cool throughout. Slice and enjoy!
Note: I made a 6 inch tart (pictured) and had leftover filling, so I adjusted the recipe for a standard 9-inch tart pan since that’s what most people have on hand.
I’d love to try this with agar agar for a vegetarian/vegan version…I’ll have to work on that!