Chocolate Berry Tart (Grain-Free, Paleo)
Adapted from Cooking Light.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 3 hours 4 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
For the Crust:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 3 tablespoons cocoa powder
- 1/3 cup organic coconut sugar
- 1/2 teaspoon unflavored, grass-fed gelatin
- 3/4 teaspoon Celtic sea salt
- 1 stick unsalted butter, cold, cut into tablespoons (or 6 tablespoons cold coconut oil for Paleo)
For the Filling:
- 2 large egg whites
- 1/4 cup maple syrup
- 1 cup greek yogurt (or for a dairy-free option use coconut yogurt that has been strained overnight)
- 1 teaspoon vanilla extract
For the Topping:
- 2 pints blackberries
- 1 pint raspberries
Instructions
- Place almond meal, coconut flour, cocoa, coconut sugar, gelatin and sea salt in the bowl of a food processor. Pulse 5-6 times to combine. Add butter and process until dough forms a ball. Form into a flat disk, wrap tightly, and chill for 30 minutes.
- Preheat oven to 350 degrees F and adjust rack to middle position. Butter a 9-inch round tart pan or a 14 x 7 rectangular tart pan (if you use the rectangular pan, you’ll have a bit of crust dough leftover. I rolled it out and baked it for about 11 minutes to make some chocolate shortbread cookies) with removable bottom and press crust onto bottom and up sides of pan. Bake for 12-14 minutes or until edges are just turning golden brown. Cool completely.
- Place egg whites and maple syrup in a bowl that attaches to a standing mixer over a double boiler. Cook, whisking constantly, until egg mixture reaches 155 degrees F. Place the bowl on the mixer and using the whisk attachment, whisk egg white mixture for 5 minutes until light and fluffy. Fold in yogurt and vanilla and pour into the cooled crust. Spread evenly in the crust. Place in the refrigerator for 2 hours until filling sets. Top with berries and serve.