Berry Almond Tart (Pesach)

(4.8/5)

Servings

8 - 10

Prep Time

Prep: 15 mins, cook: 15 mins

Ingredients

For the base : 350 g walnuts

250 g dried figs – stalk removed

For the filling: 170 g almond butter

150 g dairy free yoghurt

1 tsp cinnamon

For the topping:

500 g berries or fruit of your choice e.g. blueberries, blackberries, strawberries – or use frozen berries defrosted and well drained.

1. To make the base, pulse the walnuts and figs in your food processor until they stick together, forming a rough dough.

2. Press into a 22 cm wide and 4 cm deep loose based tart tin.

3. Preheat the oven to 200C / 400F / Gas mark 6.

4. Bake blind for 20 minutes. Remove and set aside.

5. Gently remove the tart from the base and transfer to a plate.

6. To make the filling: Mix all the ingredients together until smooth.

7. Spread into the bottom of your tart base.

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