This delightful tart is filled to the brim with “bumbleberries.” Not to mislead, though: there is no such thing as a bumbleberry. It’s actually a mixture of fruits and berries that some suggest originated in the Maritimes. In our version, we’ve combined blueberries, raspberries, and blackberries. But any mixture will do. Enjoy this summertime treat!
In food processor fitted with a metal blade, combine nuts, coconut, and dates. Pulse until nuts are finely ground and mixture is blended. Add oil and sugar and continue to pulse until mixture holds together in a ball. Add a splash of water if mixture appears too dry.
Lightly oil 8 in (20 cm) tart pan with removable bottom. Roll out ball between 2 sheets of parchment paper into a circle large enough to fit pan. Press nut crust into pan and up the sides in an even layer. Use your fingers to fix any tears. Refrigerate or freeze until crust is firm.
In colander, place berries and rinse gently with water. Transfer onto paper towel-lined baking sheet to drain. Then place in bowl.
In small bowl, place 1/4 cup (60 mL) fruit juice. Sprinkle with gelatin. Boil remaining fruit juice and stir into gelatin, stirring until completely dissolved, about 2 minutes. Pour over berries and fold in.
Mound fruit into chilled crust. Refrigerate for 1 hour, or until set. To serve, cut into wedges and spoon a drizzle of lemon-flavoured yogurt overtop, if using.
This recipe is part of the Berry Berry Beautiful collection.
Tarts are timeless, and a good tart is always a people-pleaser. And who doesn’t love something with chocolate in any form? This classic tart is so easy to make with fresh fruit and hints of orange in a delicious chocolate crust. Once firm, it cuts like a dream into 16 easy slices. Fruity faves This remarkable tart lends itself well to a bevy of flavours. We conjoined raspberries with chocolate and orange in our tart. But you can stretch the boundaries with all sorts of fruits such as mango, pineapple, and papaya. If you’re longing to go somewhere tropical but the opportunity has scooted away, make this timely tart and fill it with the flavours of the tropics.
This cozy winter drink is perfect for sipping by the fireside. Serve it up with our Maple Pecans. It’s soothingly delicious and creamy served hot or cold. Plant milks We’ve suggested oat milk for an ultimate creamy beverage in our recipe. But any plant milk will be equally delicious. Other possibilities include unsweetened soy, almond, rice, and regular dairy milk products. Iced maple milk affogato A true Italian affogato is vanilla gelato or ice cream doused in espresso. In our version we place 2 scoops of vanilla ice cream in a glass and douse it with our hot Dreamy Maple Sipper. Shave some dark chocolate on top and gratings of nutmeg. Serve with a tall spoon. Delicious!
Here’s the perfect recipe for a fireside snack attack. It’s so easy and can be made ahead and stored in a tightly covered container in the fridge or freezer without losing crispness. Delicious served with a hot toddy. Crunchy munchies Switch out pecans for Brazil nuts or walnuts, or even mixed nuts. The trick is to use raw nuts, as opposed to roasted, as these would become too toasted. Try playing with different spices such as cinnamon or curry powder. These are delicious served on crostini that’s been spread with our Creamy Feta Dip.