Claudine’s Spring Berry Tart

Spring Berry Tart
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Spring Berry Tart

Claudine’s Spring Berry Tart

  • Author: Claudine Francois
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: French-American
  • Diet: Gluten Free

Description

This deceptively easy tart is so elegant, your friends and family will think you’ve spent hours on it!  The taste is so refreshing and delicious, you’ll wonder how it could possibly be good for you.  But, have no fear!  It is all the good things you want without the things you don’t.  Enjoy!


Ingredients

Scale

Crust

Custard

Topping

  • 4 Cups Mixed Berries
  • Unsweetened Raspberry Jam

Instructions

  1. Grease an 8- or 9-inch fluted tart pan with removable bottom (I use coconut oil for this)
  2. Combine coconut and cashews for crust in a food processor or powerful blender and pulse until broken down to the consistency of coarse sand. Add remaining crust ingredients and pulse until well- combined. Don’t go too far – you don’t want it to turn into nut butter!
  3. Press crust mixture evenly into pan and up the sides and freeze while making the custard.
  4. Drain cashews for custard and combine all custard ingredients into blender/processor, blending until very smooth (approximately 2 minutes). Add more lemon or maple syrup, as needed, to get the desired consistency and flavor.
  5. Poor custard into tart pan and re-freeze for 2-4 hours.
  6. Meanwhile, rinse and drain berries and allow to dry slightly.
  7. When ready to serve, remove tart exterior and spread berries on top. Heat a little jam to drizzle over.  Can be stored in refrigerator after initial freeze for 4-5 days.

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