3.8 36 Published Aug 13, 2015, Updated Jul 03, 2024 I know I get pumped about recipes all the time, but trust me on this one. I mean, just look at it… Beyond the fact that it’s beautiful, it’s also incredibly easy to make and it’s tastes heavenly. Isaac said it was one of the best desserts I’ve ever made… so there’s that. I know for sure that this recipe will be a summer-staple for us going forward and it will definitely be served next year for the 4th of July! The colors are perfection.
Ingredients Needed
almond meal – by using almond meal we’re keeping the crust gluten-free and grain-free. crystallized ginger – I don’t recommend skipping this ingredient as it’s a huge flavor enhancer for the crust! coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition, but regular cane sugar works as well. sea salt – just a pinch. coconut oil – melted coconut oil replaces the butter in this recipe, but we’re only using a small amount! egg white – we’re only using the clear part of the egg and not the yolk. Greek yogurt – I like using Siggi’s or Fage full-fat Greek yogurt. maple syrup – make sure you’re using pure maple syrup. fresh berries – I like using a mix of blueberries, strawberries, and blackberries.
Swaps and Customizations
Dairy-free – Use a plain dairy-free yogurt option instead of the full-fat Greek yogurt. Swap out the fruit – Like different berries? Want to try a different fruit combo all together? Go for it! You really can’t go wrong. Flour – I have only tried making the crust with almond meal, but feel free to experiment with a different flour. If you do be sure to leave a comment so I know how turns out. Thanks for being my recipe testers!
How to Make
Before summer is over, I highly recommend grabbing some fresh berries and whipping up this tart. Maybe for the kids as a farewell to summer or perhaps to share with friends and family at your Labor Day cookout. Whatever the occasion, I know you’re going to LOVE it! Here’s what you need to do: Prep pans – Spray a 9 by 1 1/8-inch round tart pan with a removable bottom with cooking spray. Prepare crust – In a food processor, pulse the almond meal with the crystallized ginger, coconut sugar and salt until finely ground. Add the coconut oil and egg white and pulse until everything is evenly coated and sticking together. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 15-20 minutes, until the crust is lightly browned. Let the crust cool completely. Make filling – In a medium bowl, mix the yogurt with the maple syrup. Combine filling + crust – Spread the yogurt in the crust and arrange the berries over the surface of the yogurt.
Storage Suggestions
To make it in advance: You can bake the crust ahead of time and once it’s cooled wrap it in plastic wrap and keep it at room temperature overnight. Add the Greek yogurt filling right before serving. To store leftovers: Store any leftovers in an airtight container in the fridge for up to one week.
More Summer Desserts to Try:
Vegan Blueberry Cheesecake Bars Greek Yogurt Popsicles Healthy Chocolate Banana Ice Cream Frozen Yogurt Bark with Berries Creamy Avocado Lime Tart Healthy Banana Pudding
