You know when you overthink things by creating a complicated mess in your head and feel completely overwhelmed? I do. Often. Then, once you put things into action…your eyes roll into the back of your head…well, that was easy. The steps in creating this tart played out in my head as I lay in bed, wondering if I should shoot the entire process so you could see each one.
Getting little sleep that night worked in my favor. I was too tired to complicate things and found that I never needed to. This crust comes together so easily in a mixing bowl with nothing more than your own hands and a spoon. You can take out your processor if you want…but really…don’t get me started.
In keeping this super easy, I use dairy free vanilla yogurt. It creates a nice creamy, yet light, base for the berries.
Mixed Berry Tart
- 2 cups almond meal/flour
- a healthy pinch of sea salt
- a few shakes of ground cinnamon
- 1 tablespoon coconut oil room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 5.3 ounce containers vanilla dairy free yogurt
- 2 to 3 cups of your favorite mix of fresh berries
- In a medium bowl, combine the almond meal/flour, salt, cinnamon and the coconut oil. Using your hands (or a pastry blender) work the coconut oil into the almond meal/flour until it is distributed throughout. Add the maple syrup and vanilla extract. Using a spoon or spatula, mix until blended well.
- Dump the dough into a 9 inch tart pan with a removable bottom. Spread the crumbs out to cover the bottom of the pan, then begin pushing the dough down with your fingers to form the crust.
- Spread the vanilla dairy free yogurt over the top of the crust. Freeze the tart for at least two hours or overnight.
- Remove the tart and top with fresh berries.