Berry Marzipan Tart: GF, Sugar-Free, Vegan

You're in for a real treat (pun intended) if you...

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  • are craving a little sweetness in your life, but still want your belly and all that good bacteria living in there to be happy.

  • value eating the way Mother Nature intended, utilizing everything she provides for us so abundantly, while limiting the processed 'artificial' food our body doesn't appreciate.

  
  

Ingredients:

Shortbread-Inspired Almond Crust:

·       1/2 cup almond flour

·       1/2 cup oat flour

·       1/4 cup potato starch

·       1 tablespoon coconut flour

·       1/4 cup honey or maple syrup

·       1/4 cup of melted coconut oil

·       1/2 teaspoon vanilla extract

Marzipan (a healthier version):

·       1/2 cup almond flour

·       2 tablespoons water

·       1 tablespoon honey or maple syrup

·       1 teaspoon almond extract

*You may want the marzipan to be a little thinner in consistency, or you may like it as a paste; either option will taste lovely.

**Optional: If a grainier consistency is desired, add 1 tablespoon of coconut oil or almond butter.

Strawberry Jam; preferably homemade 

·       3/4 cup (or as much as your heart desires)

**Optional: fresh strawberries for topping

Almond Crumble Topping:

·       1/3 cup almond flour

·       1 tablespoon of butter

·       1/2 teaspoon of almond extract

·       2 teaspoons of honey

·       1/4 cup slivered almonds

**Optional: 1/4 teaspoon cinnamon

Instructions:

1. Preheat the Oven

1.     Preheat your oven to 350°F (175°C).

2. Prepare the Tart Crust:

1.     Combine Dry Ingredients: In a mixing bowl, whisk together almond flour, oat flour, potato starch, and coconut flour until well combined.

2.     Add Wet Ingredients: Pour in the melted coconut oil, honey or maple syrup, and vanilla extract.

3.     Mix and Form Dough: Stir the mixture until it forms a dough that holds together. It should be slightly crumbly but moldable.

4.     Press into Tart Pan: Transfer the dough into a 9-inch tart pan with a removable bottom. Use your fingers to press the dough evenly into the bottom and up the sides of the pan, creating a crust about 1/4 inch thick.

5.     Dock the Crust: Use a fork to prick the bottom of the crust (this prevents it from puffing up while baking).

6.     Chill (Optional): Place the prepared tart crust in the refrigerator for about 8 minutes to firm up (this helps prevent shrinking during baking).

3. Bake the Tart Crust:

1.     Baking: Place the tart pan on a baking sheet (for easy handling) and bake in the preheated oven for 8 minutes,

4. Prepare the Marzipan:

1.     Mix: combine all ingredients in a mixing bowl while the crust is in the oven.

5. Prepare the Crumble Topping:

1.     Combine Ingredients: In a small mixing bowl, combine almond flour, cold butter pieces, almond extract, and honey.

2.     Mix Until Crumbly: Use your fingertips or a pastry cutter to mix the ingredients until they resemble coarse crumbs. The butter should be well incorporated into the flour mixture.

6. Bake the Tart with Toppings:

1.     Prepare for Fillings: Remove the tart from the oven after about 8 minutes (it should have risen and moulded together enough).

2.     Add Marzipan: Spread a thin layer of the marzipan on the bottom of the tart. ,

3.     Add Strawberry Filling: Add a generous amount of strawberry jam (can include fresh/raw strawberries if desired).

4.     Sprinkle Over Tart: Once you have arranged the jam (and sliced strawberries if preferred) on top of the tart, sprinkle the almond crumble evenly over the strawberries.

5.     Finish Baking: Place the tart back into the preheated oven and bake for an additional 15 minutes, or until the almond crumble topping is lightly golden brown.

7. Cool and Serve:

1.     Decorate Tart: if desired, add a drizzle of runny tahini (sesame seed butter), chocolate chunks, coconut flakes, or other fresh fruit.

2.     Serve: Wait at least 5-10 minutes for it to cool down to allow for the crust to set. Slice and serve your Strawberry Almond Tart with a dollop of Greek yogurt and whipped cream, or enjoy it with a cup of hot cacao (or cold cacao if that's your vibe).

3.     Enjoy: savour the delicate nutty crust paired with the fresh sweetness of strawberries and an eloquent hint of marzipan!

This tart is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days or frozen until it's time for another round of baking. Happy eating!