Make Ahead

Almond Berry Tart

May  4, 2015
0 Ratings
  • Serves 12
Author Notes

A dessert to impress in an hour or less. Beautiful, quick, easy, and fairly healthy. Oh, and it's gluten free. —Jimmy Hoxie

What You'll Need
  • Crust
  • 3 cups whole, or 3 1/2 cups sliced Almond
  • 3 tablespoons Brown Sugar
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Light Butter, melted
  • 1 pinch salt
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  • Filling and Topping
  • 8 ounces Low Fat Cream Cheese, softened
  • 3 tablespoons Sugar
  • 1/4 cup Fat Free Greek Yogurt
  • 1 Lemon, juiced
  • 1 tablespoon Vanilla Extract
  • 1 cup Strawberries, washed, stemmed, and sliced
  • 1 cup Blueberries, washed
  • 1 cup Blackberries, washed
  • 1 cup Raspberries, washed
  1. Crust
  2. Preheat oven to 350 degrees.
  3. In the bowl of a food processor add the almonds, brown sugar, and salt. Pulse a few times to make a crumb like meal. Add the oil, butter, vanilla, and almond extract and pulse a few more times until all the nuts are coated and beginning to stick together.
  4. Pour the nut mixture into a 10 inch pie pan and press into an even layer on all sides and the bottom of the pan.
  5. Place the pie pan into the oven and bake for 8-10 minutes, or until the edges are golden brown. Allow the crust to cool completely before filling.
  1. Filling and Topping
  2. In a medium bowl, combine the cream cheese and the sugar. Add the Greek yogurt and stir well. Add the lemon juice and vanilla and stir well.
  3. Spread the filling over the bottom of the cooled crust. Arrange the berries on top of the filling and chill for 10-20 minutes. Slice and serve.

See what other Food52ers are saying.

0 Reviews