Ingredients
For the tart crust:
- 1 cup fine cut oats (choose gluten-free if needed) (100 g)
- 1/2 cup almond meal (50 g)
- 2 tablespoons arrowroot powder (or other starch)
- 1/4 teaspoon sea salt
- 1 teaspoon pure vanilla powder
- 4 tablespoons coconut oil, melted
- 2 tablespoons honey
For the filling:
- 1 1/2 cups raspberries (200 g)
- 1 1/2 cups blueberries (200 g)
- 1 tablespoon honey
- 1 tablespoon lime juice + freshly grated zest from 1/2 a lime
For the topping (optional):
- 1 handful of raspberries or blueberries (or a mix)
- 1 tablespoon flaked almonds, lightly toasted
- 2 tablespoons finely chopped fresh mint leaves
Instructions
- In a medium mixing bowl, whisk together the oats, almond meal, arrowroot powder, salt and vanilla. Add the coconut oil and honey. Use a fork (or your fingers) and work in the wet ingredients until well combined. Then use your hands to form the dough into a ball, wrap in plastic wrap (cling film), and chill in the refrigerator for 30 minutes. This will help prevent the dough being quite so crumbly (even though this is a crumbly dough by nature) and will give it more time to let the moisture distribute evenly.
- Meanwhile, in a glass or ceramic bowl, toss the berries with the honey, lime juice and zest; set aside.
- Preheat the oven to 350°F/180°C and grease a Ø 22 cm quiche or tart pan with coconut oil.
- Using your fingers, press the dough evenly into the tart pan, making sure that the dough is flush with the edge of the pan. Pre-bake for 10 minutes.
- Remove from the oven and add the berry mixture. Bake for 35 minutes or until the edges are golden and the filling starts to get juicy and bubble a little. Remove from the oven and scatter more berries on top. Sprinkle with the toasted almonds and fresh mint.
- Enjoy this berry oat tart as it is or or go ahead and add a little mascarpone cream with vanilla for a little extra decadence!
Notes
I used a ceramic quiche form (which works great) but if you have one, use a round tart pan with a removable bottom.