DISCLAIMER! I shot all of this on my phone which is why the pictures are a little lackluster!
I made this tart for my family on Memorial day which also happened to be my and Pete’s 14th wedding anniversary. But it turned out so wonderfully that I shared it on insta-stories- so then everyone wanted the recipe! So here it is, shot in iphone glory (or lack thereof!)
It has a wonderful, not-sweet crust that is crispy with almond flour and a bit of coconut. But that is offset with the sweet blackberry jam that I used on the base (although I think any variety of jam would be wonderful.) Then it’s filled with vanilla ice cream and topped with juicy mixed berries.
This is a wonderful and very delicious dessert that is actually incredibly easy. Plus, I think of it as a starting point for so many variations- maybe I will work on some of those this summer and share! In the meantime, I hope you enjoy this special occasion worthy dessert!
- Almond Coconut Crust:
- 1 ½ cups gluten free all-purpose 1:1 baking flour (bob’s red mill in a light blue bag)
- ½ cup almond flour
- ¼ cup unsweetened shredded coconut
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ cup cold vegan butter or shortening
- ⅓ cup non-dairy milk (I used full-fat oat milk)
- Filling:
- 1 cup blackberry or raspberry jam
- 2 pints non-dairy vanilla ice cream, softened
- Topping:
- 3 cups mixed berries
- 3 tablespoons powdered or granulated sugar
- Preheat the oven to 425 degrees. Prepare a 10” round tart pan with coconut oil or vegetable oil spray.
- Place the prepared pan on a sheetpan covered with parchment paper or a silpat.
- In the bowl of a food processor, combine the flour, almond flour, coconut, sugar and salt. Pulse in the butter until crumbly and then add the milk and pulse until the dough comes together.
- Turn out onto a sheet of wax paper and form into a disc.
- Top the disc with another sheet of wax paper and use a rolling pin to roll it out. Carefully turn the dough out into the prepared 10” round tart pan and use your fingers to create a uniform crust around the sides.
- Bake the crust at 425 for about 20 minutes until crust is golden. Remove the crust and let cool.
- Take the ice cream out to soften on the counter. Spread the base evenly with the jam. Using a spoon, scoop out vanilla ice cream and gently press it into the tart shell. It will take both pints. Place the tart in the freezer for at least an hour.
- Place 3 cups of mixed berries and the sugar in a bowl and gently toss together. Place in the refrigerator to maccerate.
Print Recipe
The pictures look pretty good to me!
Congrats on your anniversary with Pete! The tart looks yummy!
Deanna Young