Eating a rainbow of colourful foods, including dark blue and purple, is essential to good health. Considered the king of antioxidant-rich foods, the rich blueberries in this delectable tart are especially amazing health givers.
Preheat oven to 400 F (200 C). With coconut oil, grease 9 in (23 cm) high-sided tart pan with removable bottom.
In food processor, combine oat, almond, coconut flour, and 1/4 cup (60 mL) coconut sugar. Pulse to blend. Add softened coconut oil and yogurt and pulse until crumbly. Add ice water, 1 Tbsp (15 mL) at a time, until mixture begins to stick together. Remove 1/4 of the mixture and place in small bowl. Refrigerate while preparing tart shell. Place remaining 3/4 of dough into oiled tart pan, pressing mixture into bottom and halfway up the sides.
In another bowl, combine blueberries with cornstarch. Sprinkle with 1 Tbsp (15 mL) sugar. Toss to evenly coat. Tumble into prepared tart pan. Remove remaining quarter of dough from refrigerator and add sliced almonds. Toss to mix. Sprinkle overtop of berries. Place tart pan on baking sheet and bake in lower third of preheated oven for 25 to 30 minutes until crust is golden. Remove to rack to cool. Refrigerate.
To serve, remove tart pan sides from chilled tart and cut tart into wedges. It’s delicious with coconut yogurt infused with lemon zest.
No fresh berries? Frozen blueberries also work well. Simply thaw and drain off any collected juices. Then use berries in recipe as described.
Pack a little twist of additional flavor A little drizzle of blackberry ginger-flavoured balsamic is a surprising twist of flavour. If you have a penchant for vanilla, replace plain coconut yogurt with vanilla yogurt or ice cream.
This recipe is part of the Colour Your Menu collection.
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