Wild Berry Tart : A Summer Taste Sensation

By organicmeri -

This is one of my favourite desserts, especially in the summer time when the berries are so juicy and delicious. I normally serve it with vegan ice cream, but I think it also tastes really good by itself or with fresh yoghurt for breakfast.

I hope you enjoy this delicious summer dessert as much as I do.



For the Crust:

  • 90 gr gluten free oats
  • 70 gr almonds
  • 2 tbs of buckwheat flour
  • sea salt
  • 3 tbsp of coconut oil
  • 2 tbsp of honey

For the filling:

  • 200 gr of raspberries
  • 200 gr of blueberries
  • 2 tbsp of maple syrup
  • 1/4 of lemon
  • 5-6 mint leaves


1) Start by pre-heating the oven at 180 C.

2) Place the almonds in your food processor and blend for a few minutes, then add the oats, buckwheat flour, coconut oil, honey and a pinch of sea salt. Blend for 3-4 minutes.

3) Gather the mixture into a ball and set aside for 30 minutes.

4) In the meantime wash the berries and combine them with fresh mint, maple syrup and the juice of 1/4 of a lemon.

5) Next, press the dough in a tart pan and prick the bottom with a fork.

6)Pre-cook it for 10 minutes at 180 C then fill it with the berries and cook it for 35-40 minutes.

7) Serve it with more fresh berries and mint on top.

Wild Berry Tart

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