Cream Filled Berry Tart
Serves Up To:
No nutritional info available at this time
1/4 cup rolled or quick oats
2 cups scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
1/2 cup packed brown sugar
1/4 cup butter, melted
1/4 teaspoon salt
1 (8-oz.) package cream cheese, softened
1/2 cup vanilla, lemon or lime Greek yogurt
1 teaspoon almond extract
Sliced fresh strawberries
Place oats in a food processor and process until flour-like in texture. Add almond flour, brown sugar, butter, salt and egg; pulse to form a dough, scraping down the sides as needed.
Remove from food processor and gather into a ball. Cover and refrigerate for at least 1 hour. (Maybe prepared several days ahead.)
Preheat oven to 350°F. Press dough evenly onto the bottom and sides of a 9-inch tart pan with a removable bottom and pierce well with a fork. Bake for 25 to 30 minutes or until crust is golden brown; let cool completely.
Beat together cream cheese, yogurt and extract in a medium bowl and spread evenly into the tart crust. Top with berries and chill until ready to serve. Makes 8 servings.
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