Healthy Raspberry And Strawberry Jelly Tart

Now that the day’s are getting warmer there’s nothing I’m craving more than Summer desserts, particularly this sweet and tender raspberry and strawberry jelly tart. What makes this summer dessert even more magical? It’s gluten free, dairy free and pretty dang easy to make.

The crust for this tart is made purely out of almonds, coconut and raw organic honey. I decided to make my own flour with the almonds using my spanking brand new Magimix 4200XL food processor and guys let me tell you, it was a dream to use. I’ve had my eye on a Magixmix ever since my part time university job where I got to use one in the kitchen everyday. It makes baking a real pleasure. Gone are the days of pulsing, blended and smashing my flours to get them to the right texture. Now, thanks to my 4200XL I managed to whip my flour up in under a minute. I love you Magimix.

I was also pleasantly surprised to find out that the 4200XL comes with 7 accessories and is compatible with an additional 10 accessories including the Spiral Expert (an ongoing promotion). Want to make pancakes? Perfect. Go for it. Want to make your own courgette spaghetti? Wonderful. Start feeding. Want to prep and store your own salad dressing? Even better. Get blending! There really isn’t a thing the 4200XL can’t do and my gilly gosh, it’s an amazing piece of baking machinery.

 As for the filling, it couldn’t be anymore simple and it contains only two ingredients – raspberries and sugar free strawberry jelly. If you’re not a fan of the jelly then you can simply skip this ingredient and make it a non-jelly tart. The filling is poured over the cooled baked tart and left in the fridge for half an hour to chill. Letting your tart chill completely allows you to cut cleaner and sharper slices. No crumbling nonsense, thank you. 

Now, I don’t mean to toot my own baking horn but this tart really is the tart of all tarts. It’s crisp on the outside, tender on the inside and sweet and stupidly delicious. As for the healthy aspect of it? I can betcha bottom dollar that nobody will guess that this tart is healthy, made from whole and natural ingredients, is dairy-free, gluten-free and contains only the sugar of fruit. In fact, don’t tell anybody! That’s the beauty of these recipes. Creating delicious and mouth watering healthy recipes that nobody blinks an eye to. Now that’s my kinda dessert.

Healthy Raspberry And Strawberry Tart

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Serves: 8 Prep Time: 10 Minutes Cooking Time: 10M 10M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• TART
• 95g coconut flour
• 25g almond flour (I pulsed 1/2 cup almonds to give me more than enough almond flour)
• 10g desiccated coconut
• 15g flaked almonds
• 55g raw and organic honey
• 55g solid coconut oil
• FILLING
• 1 packet sugar free strawberry jelly
• 2 cups fresh or thawed frozen raspberries

Instructions

Begin by pre heating your oven to gas mark 4 and grease an 8" tart tin with coconut oil.

To make your own almond flour simply pop your whole almonds into your food processor (I used my beloved Magimix) and blend with the knife blade until you have a fine almond flour.

Once you have your flour, pop all of the tart ingredients into your food processor and mix together (I used the doughblade) until you have a firm ball of dough.

Grab your tart tin and begin filling it with the dough - making sure you cover the bottom and sides evenly. Once done, pop into the middle of the oven to bake for 10 minutes (or until golden brown). Remove from the oven and leave to cool completely.

Once the tart has cooled, prep the jelly and fill your tart with the raspberries and finish by pour the strawberry jelly over the raspberries, making sure you create an even layer of filling.

Pop in the fridge to set for half an hour (or however long it may take) and then remove before digging in.

Enjoy and please, get snap happy and take some mouth drooling photos for me to see on Instagram, Twitter or Facebook!

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