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Berry and Almond Tart 1b

Berry Almond Tart (Pesach)

This is really easy and can be made in stages ~ so just perfect for entertaining.  You can even freeze the base and bring it out when required. Recipe by Denise Phillips, Professional Chef & Cookery Writer

Berry and Almond Tart 1b

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.

Instructions

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.

Berry Almond Tart (Pesach)

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