A gluten-free berry oat tart recipe. Healthy and simple. For a vegan version, substitute the honey for pure maple syrup.
For the tart crust:
1cupfine cut oats(choose gluten-free if needed) (100 g)
1/2cupalmond meal(50 g)
2tablespoonsarrowroot powder(or other starch)
1teaspoonpure vanilla powder
For the filling:
1 1/2cupsraspberries(200 g)
1 1/2cupsblueberries(200 g)
1tablespoonlime juice + freshly grated zest from 1/2 a lime
For the topping (optional):
1handful of raspberries or blueberries (or a mix)
1tablespoonflaked almonds,lightly toasted
2tablespoonsfinely chopped fresh mint leaves
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!
I used a ceramic quiche form (which works great) but if you have one, use a round tart pan with a removable bottom.