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Almond Cookie Tart with Raspberry Fool
Serves 12
Consider this swoon-worthy dessert hybrid of cookie and tart your secret weapon for entertaining, since it easily feeds a crowd. A tender crust is bejewelled with a fruity, creamy fool (a traditional English dessert) that will send your guests home on a high note. Both the crust and fool can be made in advance, but it’s best to assemble everything shortly before serving to prevent the cookie base from turning too soft.
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Ingredients
- 2 1/2 cups (625 mL) rolled oats
- 1 1/2 cups (350 mL) unsalted almonds
- 1/2 cup (125 mL) maple syrup
- 1 1/2 tsp (7 mL) cinnamon
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cubed
- 1 organic egg, beaten
- 2 1/2 cups (625 mL) raspberries
- 2 Tbsp (30 mL) raw cane sugar or coconut sugar
- 2 tsp (10 mL) fresh lemon juice
- 1/3 cup (80 mL) heavy whipping cream
- 1 1/2 cups (350 mL) plain Greek 2% yogurt
- Zest of 1 medium orange
- 1 tsp (5 ml) vanilla extract
- 3 oz (85 g) dark chocolate, chopped
- 1/3 cup (80 mL) sliced mint
Nutrition
Per serving:
- calories 369
- protein 10g
-
fat
23g
- saturated fat 9g
- trans fat 0g
-
carbohydrates
34g
- sugars 14g
- fibre 7g
- sodium 109mg
