Fruit Tart

You really can't go wrong with a fruit tart in my opinion, especially this one. This fruit tart is gluten and refined sugar free,  plus higher in protein than the traditional kind. The filling is creamy and smooth and the dessert as a whole has the right hints of sweet and tart making it all over delicious. The best part is you can customize it to have whatever fruit you desire on top. It is great dessert to bring to a dinner party or have with a weekend brunch. I hope you enjoy this as much as we do!

Ingredients:
Crust:
1 1/2 cups almond flour
1 tsp vanilla extract
3 tbsp coconut oil - melted and cooled
2 tbsp maple syrup

Filling:
1 cup plain greek yogurt
1/2 cup plain cream cheese
1 tsp vanilla
3 tbsp honey
1 tsp lemon zest

Topping:
1 1/4 cups fresh fruit of choice - I love using an assortment of berries, but you can use whatever your favourite fruit is. 

Instructions:
​1. Preheat your oven to 350F and grease a pie plate with a tiny amount of coconut oil. 
2. In a large bowl mix together the almond flour, vanilla, coconut oil and maple syrup until well combined. 
3. Press the crust mixture down into the pie plate until evenly spread out and going up onto the sides of the dish.
4. Put the crust in the oven and bake for 25min. You want the crust to brown and cook well all the way through.  Remove from the oven when cooked and set aside to cool completely. 
5. While the crust is cooling, in a large mixing bowl whisk together the greek yogurt, cream cheese, vanilla, honey and lemon zest until well combined. 
6. Pour the filling mixture into the crust and spread out evenly. 
7. Top the filling with your choice of fruit. Make sure to lightly press the fruit into the filling mixture so that when you cut the tart you do not have any run away berries.
8 Eat and enjoy!