Vanilla Berry Tart
Servings Prep Time
10 10 m+ set time 1 hour
Servings Prep Time
10 10 m+ set time 1 hour
Ingredients
  • 2cup almond meal
  • 3 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 1cup frozen raspberries
  • 1/2 lemonjuice only
  • 1tbsp honey
  • 1/4 cup water
  • 2cup low fat Greek yoghurt
  • 1tsp vanilla extract
  • 2tsp rice malt syrup
  • 1/2 cup blueberries
  • 1/2cup fresh raspberries
  • 2 tbsp pistachioschopped
Instructions
  1. In a large bowl combine almond meal, coconut oil and coconut sugar mix until well to form a wet crumb and press into a shallow tart dish. Place in the freezer to firm.
  2. Make raspberry sauce by heating a small saucepan over medium- high heat. Add frozen raspberries, lemon juice, honey and water. Stir frequently until raspberries break down and sauce starts to form, this should only take 3-5 minutes, allow to slightly cool then pour into an airtight container and store in the fridge.
  3. Make the tart filling by combining yogurt, vanilla and rice malt syrup in a large bowl.
  4. Remove the tart shell from the freezer, fill with yogurt mix and top with fresh raspberries, blueberries and pistachios. Return to the freezer for 45 minutes or until set.
  5. Remove tart from the freezer 15-30 minutes before slicing and serving with a drizzle of raspberry sauce. This recipe makes 10 serves.
  6. Leftovers can be stored in an airtight container in the fridge for up to 1 month.
Recipe Notes

238 calories per serve

Print Recipe
Vanilla Berry Tart
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Course Desserts
Keyword dessert
Prep Time 10 m + set time 1 hour
Servings
Ingredients
  • 2 cup almond meal
  • 3 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 1 cup frozen raspberries
  • 1/2 lemon juice only
  • 1 tbsp honey
  • 1/4 cup water
  • 2 cup low fat Greek yoghurt
  • 1 tsp vanilla extract
  • 2 tsp rice malt syrup
  • 1/2 cup blueberries
  • 1/2 cup fresh raspberries
  • 2 tbsp pistachios chopped
Course Desserts
Keyword dessert
Prep Time 10 m + set time 1 hour
Servings
Ingredients
  • 2 cup almond meal
  • 3 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 1 cup frozen raspberries
  • 1/2 lemon juice only
  • 1 tbsp honey
  • 1/4 cup water
  • 2 cup low fat Greek yoghurt
  • 1 tsp vanilla extract
  • 2 tsp rice malt syrup
  • 1/2 cup blueberries
  • 1/2 cup fresh raspberries
  • 2 tbsp pistachios chopped
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Instructions
  1. In a large bowl combine almond meal, coconut oil and coconut sugar mix until well to form a wet crumb and press into a shallow tart dish. Place in the freezer to firm.
  2. Make raspberry sauce by heating a small saucepan over medium- high heat. Add frozen raspberries, lemon juice, honey and water. Stir frequently until raspberries break down and sauce starts to form, this should only take 3-5 minutes, allow to slightly cool then pour into an airtight container and store in the fridge.
  3. Make the tart filling by combining yogurt, vanilla and rice malt syrup in a large bowl.
  4. Remove the tart shell from the freezer, fill with yogurt mix and top with fresh raspberries, blueberries and pistachios. Return to the freezer for 45 minutes or until set.
  5. Remove tart from the freezer 15-30 minutes before slicing and serving with a drizzle of raspberry sauce. This recipe makes 10 serves.
  6. Leftovers can be stored in an airtight container in the fridge for up to 1 month.
Recipe Notes

238 calories per serve