Looking for an easy, fresh & healthy dessert in London ON? Try this gluten-free, dairy-free, sugar-free tart made with seasonal berries, piled high and left fresh in a crispy pastry shell topped with soft creamy whipped cream or coconut cream. I love it with blueberries!

Crust:

• 1/2 cup (60g) buckwheat flour
• 1/2 cup (60g) gluten-free plain flour
• 1 tbsp of water
• 2 tsp vanilla extract
• 2 tsp maple syrup
• 1/2 tsp baking powder
• 3 tbsp unsweetened almond/coconut milk
• 1 tbsp (20g) butter, ghee or coconut oil, melted

Instructions

1. Mix all of your ingredients together until just combined and comes together to form a ball of dough.
2. Wrap in wax paper, parchment, or plastic wrap and chill for about 1 hour.
3. Roll out your dough to about 2mm thickness.
4. Use the dough to fill one large pie shell or cut the dough into smaller rounds to fill muffin tins for 10 tarts.
5. Place your dough into your pie/tart shells, press into shape, cutting off any excess dough.
6. Bake pie/tart shells in a preheated oven at 180C/355F for 5-7 minutes, keeping an eye on them so the edges are lightly golden and the pastry is crisp.
7. Cool before filling.
8. Makes 10 mini tarts or 1 large tart/pie shell.

Filling:

1. Wash 4 cups of berries, all one kind or mixed.
2. Cover 1 cup berries with ½ c water, bring to boil.
3. Mix 2 Tbsp water with 2 Tbsp tapioca flour, add to berries, simmer for a few minutes until mixture thickens and become glossy.
4. Remove from heat and add the remaining 3 c berries. Gently stir together.
5. Fill tart shell/s with fruit mixture. Chill a couple of hours.
6. Top with whipped cream, lightly sweetened with maple syrup or whipped coconut cream. Yum!

Psst…the recipe is an adaptation of two recipes from epicurious.com & southerninlaw.com