Raspberry Almond Tart
Berries can make any dish light, fresh and beautiful. This Raspberry Almond Tart is one of our favorite Spring desserts because it is so easy, but looks super impressive to whomever you are making it for!
Servings: 12 servings
- 1 1/2 cup flour, all-purpose
- 2 tablespoon almond butter
- 3 tablespoon butter, unsalted
- 6 tablespoon water
- 1 1/2 cup Greek yogurt, plain
- 1/4 heavy whipping cream
- 1/8 cup orange juice
- 2 tablespoon honey
- 1/3 envelope (1 tbsp) gelatin, dry powder, unsweetened
- 2 cup raspberries
Cut the almond butter and butter into the flour.
Then slow add the water as you mix until it forms a dough.
Then roll out and place in your tart pan.
Bake at 400 F for 20-30 minutes, until golden.
Dissolve the gelatin in the orange juice by heating in the microwave for 20 seconds.
Cool to room temperature.
Beat the whip cream with the sweetener.
Then fold everything together with the yogurt and chill in your fridge for 30 minutes.
Once your crust has cooled completely, pour the filling into the crust and then top with raspberries.
Calories: 161kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 14mg | Fiber: 2g | Sugar: 5g