I was cleaning out the refrigerator today and found a package of cream cheese that I had forgotten about. I bought it for one thing, and didn't use it so I definitely didn't want it to go to waste! So ... lucky, lucky you.... you get this ab-fab recipe for a fruit tart! And it really is absolutely fabulous! We took a taste and were tempted to just eat this for supper!! It's definitely going in my lunch tomorrow.
1 cup almond flour
1/8 tsp sea salt
3 TBSP coconut flour
1 TBSP honey
1 TBSP butter, melted
1/4 tsp almond extract
1/2 cup orange juice
2 TBSP honey
2 tsp tapioca starch
8 ounces cream cheese, softened at room temperature
3 TBSP honey
1 TBSP lemon juice
1/2 tsp vanilla
Fresh strawberries, sliced
Preheat oven to 350F. Line an 8" pie pan with parchment paper.
Make the crust: Mix almond flour, sea salt and coconut flour together in a bowl.
In a separate bowl, blend together egg, butter, honey and almond extract. Add wet to dry ingredients and mix until well blended. Scoop into pie pan. Press the dough evenly into the pie pan to make a bottom crust and just a small edge around the sides. I used a piece of parchment paper to keep it from sticking to my hands.
Bake at 350F for 12 minutes or until golden brown. Remove from oven and allow to cool completely.
Make the glaze: Mix orange juice, honey and tapioca starch in a small saucepan. Heat and stir over medium heat until well combined. Continue to stir and heat until sauce thickens. Set aside and allow to cool completely.
Make the filling: Beat cream cheese until smooth. Add honey, lemon juice and vanilla and mix until well blended. Set aside until ready to assemble.
Assemble the tart: After crust has cooled completely, spread the cream cheese filling evenly over the crust. Top with fruit (as much or as little as you like). Using a pastry brush, apply the glaze over the whole thing.
Chill until ready to serve, up to 48 hours.
What are you eating today? Whatever it is, Keep it Clean!
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