Fresh Berry Tart with Creamy Macadamia Filling
There’s something blissful about a dessert that’s as beautiful as it is nourishing. This Fresh Berry Tart is one of those recipes. I love bringing it to the table — the kind that makes everyone’s eyes light up before the first bite.
A crisp, nutty crust and a silky macadamia cream, all crowned with a jewel-toned mix of berries and a kiss of lemon zest. It’s wholesome enough to enjoy any time of day, yet elegant enough for celebrations.
Whether you serve it for brunch with friends or as a refreshing finale to a summer dinner, each slice is a little celebration of nature’s sweetest flavors.
❦
Fresh Berry Tart with Graham Cracker Crust
Makes 4–6 servings ⬩ Ready in 45 minutes
Ingredients
- ½ cup rolled oats
- 1 cup pecans
- 6 Medjool dates, pitted
- ⅓ cup ground flaxseed
- ⅓ cup water
- ½ tablespoon cinnamon
- ½ cup brown rice flour
- 1 lemon, zested and juiced (¼ cup juice)
- 1 cup macadamia nuts, soaked for 1-2 hours
- 1 medium banana
- 2–3 cups fresh berries of your choosing
Instructions
- Preheat oven to 325°F. Line a 9-inch cake pan with parchment paper and set aside.
- Place the rolled oats, pecans and dates in the food processor. Process until the oats are finely cut. Add the flaxseed, water, and cinnamon and process again. Add the rice flour and process once more until the flour is mixed in and mix has an even consistency. Press some of the mix between fingers to see if it will hold. If not, add a tablespoon of water at a time and process again until you have a good consistency.
- Transfer the crust mixture to the pan. Starting in the middle, use your hands to press the crumbled mix together to form the tart’s bottom layer, about ¼ inch thick. Around the edges shape the crust to be a little thicker/taller.
- Bake the crust 25 minutes. Once it’s done, let it cool for 10 minutes before adding the filling.
- Place the macadamia nuts, banana, and lemon juice into a high-powered blender. A small blender will also work. Either way, the macadamia nuts are very hard so it may take a little longer to process than you expect. Blend until it has a creamy consistency.
- Spread the cream across the crust up until the thicker crust edge. Decorate the tart with
