Raspberry & Blueberry Tart
Difficulty : Super easy
Cooking time:
30m
Waiting time: 1h
When making a dish that relies extensively on the flavour of berries—as this one does—it is best to wait until you can get the freshest and ripest berries possible. Not only will they be sweet enough that you won’t need to add any sugar, but their flavour will be fresh and pronounced. If you must use out of season berries, you can add a tablespoon or so of honey to the berry mixture.
This will keep well for a week in the fridge so you can enjoy after dinner throughout the week!
Ingredients
For 6 Serving(s) (
)
Recipe
- 250 grams Raspberries
- 250 grams Blueberries
- 1 Lemon
- 150 grams Ground almonds
- 0.25 teaspoon(s) Bicarbonate of Soda (baking soda)
- 0.5 teaspoon(s) Ground Cinnamon
- 0.25 teaspoon(s) Nutmeg
- 60 mL Coconut Oil
- 1 teaspoon(s) Vanilla extract
Nutritional Facts (per serving)
- Kcal: 275 kcal
- Sugars (g): 7g
- Carbs: 16g
- Fat: 22g
- Saturated fat (g): 10g
- Proteins: 6g
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Directions
- Preheat oven to 180 degrees C/350 degrees F.
- Heat the berries, 240ml of water, and the juice of 1 lemon in a medium saucepan. Simmer for 15 minutes, stirring and mashing berries periodically.
- Melt the coconut oil in a saucepan and pour into a measuring jug to measure 60ml of oil.
- While the fruit is simmering, combine the ground almonds, bicarbonate of soda, cinnamon, nutmeg, coconut oil, and vanilla extract in a large bowl.
- Stir well and when you have a stiff dough, press firmly into an oil greased tart tin and bake for 10 minutes.
- Remove from the oven and allow the crust to cool for 5 minutes.
- Add the berry mixture on top of the crust and refrigerate for 1 hour before serving.
