With all the heavy, high sugar and starchy desserts during the holidays, this Merry Berry Tart is a delicious departure from the traditional fattening treat. We’ve converted the traditional Berry Tart into an Eat Live Thrive Diet approved recipe. Berries are super nutrient dense, high in antioxidants and low in sugar. Since they are tart we’ve added a small amount of Pure Maple Syrup and a little Monk Fruit Sweetener to make this dish the perfect combination of sweet and tart. We use a coconut flour crust to keep the carbs low and add some fiber. Served warmed or cold, add a dollop of whipped cream to really make this dish a favorite for you and your entire family.
- 3/4 cup coconut flour
- 1//3 cup melted butter or coconut oil
- 2 Large eggs (preferably room temperature so they won’t curdle)
- 1/8 tsp salt
- 1/8 tsp monk fruit sweetener
Make crust first so it has time to cool before adding filling. Pre-heat oven to 350 degrees on Convection setting if you have it. Lightly grease 9 inch porcelain tart pan or glass pie dish with butter or oil and set aside. In a large mixing bowl (or a food processor with the S blade, add the coconut flour, beaten eggs melted butter that is warm not hot, and salt & sweetener. Combine with a spoon (or pulse on medium speed until it forms a crumbly dough). After you’ve combined and/or turned off the food processor, remove dough with your hands knead it into a ball. Place the dough ball in the center of the pie pan. Press with your hand to flatten the ball. Press and spread it evenly over the pan and up the sides a bit. It doesn’t have to go all the way up the side, but at least 1/2 way if not more. Prick the crust before baking it. Bake for 15 minutes lightly covered with foil, then remove foil and bake an additional 5-10 minutes. You want it watch it as you don’t want it to brown. Take out of oven and allow to cool on a wire rack or on your stove top grates. While it is cooling, you can prepare your filling.
- 1/4 cup pure maple syrup
- 1/4 cup arrow root starch/flour
- 1/4 tsp monk fruit sweetener
- 1 Tablespoon butter
- 1/4 tsp cinnamon
- 2 cups fresh sliced strawberries
- 1 cup fresh blueberries
- 1.5 cups fresh raspberries
- 1 cup fresh blackberries (if blackberries are not sweet, sub with combo of any of the other berries)
- 1 Tablespoon lemon juice
Option: Substitute frozen berries. Approximately 2 and a half 16 oz bags of frozen mixed berries. (about 5 1/2 cups) Allow berries to completely defrost, then drain most of the excess liquid in a colander. They just need to be mostly drained, but little liquid is fine.
In a large saucepan over medium heat combine your maple syrup, arrow root starch, monk fruit sweetener. Add the butter, berries, lemon juice and cinnamon and stir to mix well and coat the berries completely with mixture. Allow to come to a boil then reduce heat to low and cover with a lid, stirring frequently until your sauce has thickened and your berries have softened and cooked through. Remove the filling from stove top and pour into the prepared pie crust. Allow to cool completely It usually takes 5-6 hours for it to fully set.
Per Serving Approx. Cal 214, Carbs 27g, Fiber 4.5 g, Sugars 14g, Fat 10g, Protein 5g
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