Ingredients

The following ingredients have 8 Servings
  • 2 cups almond meal
  • 1/3 cup crystallized ginger
  • 1 Tablespoon coconut sugar
  • Pinch of sea salt
  • 3 Tablespoons melted coconut oil
  • 1 large egg white
  • 2 cups plain full-fat Greek yogurt (I like Siggi's or Fage)
  • 2 Tablespoons pure maple syrup
  • 1 1/2 cups fresh berries (I used a mix of blueberries, strawberries and blackberries)

Instruction

  • Set oven: Preheat the oven to 350°F. Spray a 9 by 1 1/8-inch round tart pan with a removable bottom with cooking spray.
  • Prepare crust: In a food processor, pulse the almond meal with the crystallized ginger, coconut sugar and salt until finely ground. Add the coconut oil and egg white and pulse until everything is evenly coated and sticking together. Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 15-20 minutes, until the crust is lightly browned. Let the crust cool completely.
  • Make filling: In a medium bowl, mix the yogurt with the maple syrup.
  • Serve: Spread the yogurt in the crust and arrange the berries over the surface of the yogurt. Cut the tart in slices and serve.