Yield 8–10 tarts
FOR THE CRUST:
2 ounces (50g) almonds
2 ounces (50g) walnuts
1 ounces (25g) hazelnuts
3 ounces (85g) shredded coconut
2 tsp organic cinnamon
3.5 ounces (100g) grass-fed butter, softened
FOR THE FILLING:
18 ounces (500g) mascarpone cheese or dairy-free cream cheese
3.5 ounces (100g) goat cheese (or dairy-free if sensitive to cheese)
1 tsp vanilla extract
Juice and zest of 1 lemon
1 cup of mixed berries (raspberries, blueberries and blackberries) for serving '
Fresh mint for garnish
Step 1: Preheat oven to 350F. Grease 8 muffin or tart tins with butter.
Step 2: In food processor or high speed blender, blend the nuts, coconut, butter and cinnamon together.
Step 3: Press the crust into the prepared tins using your fingers and bake for 5-10mins until golden. Remove from the oven and leave to cool.
Step 4: For the filling: In a medium bowl, mix mascarpone, goat cheese, xylitol (or stevia), vanilla, lemon juice and zest together with electric beater.
Step 5: Ladle the mixture into the tart cases and bake for 8-10 minutes. Remove from oven and allow to cool down.
Step 6: Serve with mixed berries and garnish with mint. Enjoy!
Serving Size 1 tart
Amount Per Serving
% Daily Value
Total Fat 47 g
Total Carbohydrates 8 g
Dietary Fiber 3 g
Sugars 2 g
Protein 7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by DrJockers.com at https://drjockers.com/berry-tarts/