Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Berry Tart with Almond Crust and Cream Cheese Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 40 reviews

This Berry Tart with Almond Crust is a delicious, gluten-free dessert that combines a nutty almond crust with a creamy cheesecake filling, topped with fresh raspberries, blueberries, and blackberries. It’s a perfect treat for gatherings or a refreshing end to any meal.

  • Total Time: 42 minutes
  • Yield: 12 servings

Ingredients

Almond Crust

  • 2 cups fine unblanched almond flour
  • 1/3 cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

Cheesecake Filling

  • 8 oz softened cream cheese
  • 3/4 cup plain Greek yogurt
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla bean paste

Topping

  • 1 pint fresh raspberries
  • 1 pint fresh blueberries
  • 1 pint fresh blackberries
  • Optional: mint for garnish

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the almond crust.
  2. Prepare Pan: Spray a 10-inch springform tart pan with cooking spray to prevent sticking.
  3. Mix Almond Crust: In a small bowl, combine almond flour, melted coconut oil, maple syrup, and ground cinnamon. Stir until the mixture is evenly combined and somewhat sticky.
  4. Form Crust: Transfer the crust mixture to the prepared springform pan. Evenly press the mixture along the bottom and up the sides of the pan. If the mixture sticks to your hands, lightly oil them to help with pressing.
  5. Dock Crust: Use a fork to poke holes all over the bottom and a few along the sides of the crust. This prevents bubbling during baking.
  6. Bake Crust: Place the pan in the oven and bake for 12 minutes, or until the crust is lightly browned. Remove from oven and let cool completely.
  7. Prepare Cheesecake Filling: In a medium bowl, add softened cream cheese, Greek yogurt, maple syrup, and vanilla bean paste.
  8. Blend Filling: Using a hand mixer, blend the ingredients until smooth and lump-free.
  9. Spread Filling: Pour the cheesecake mixture over the cooled almond crust and spread evenly with a spatula to cover the crust fully.
  10. Add Berries: Top the tart with fresh raspberries, blueberries, and blackberries, arranging them evenly.
  11. Chill or Serve: Chill the tart before serving for best texture, or serve immediately if preferred.

Notes

  • Make sure the cream cheese is softened to room temperature for easier blending and a smoother filling.
  • If the almond crust mixture feels too sticky or dry, adjust by adding a little extra melted coconut oil or almond flour accordingly.
  • Feel free to garnish with fresh mint leaves for added color and freshness.
  • This tart keeps well refrigerated for up to 3 days.
  • For a vegan option, substitute cream cheese with a plant-based alternative and use a non-dairy yogurt.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/berry-tart-with-almond-crust-and-cream-cheese-filling-recipe/