Amaretti Cookie Crust Fruit Tart

Amaretti Cookie Crust Fruit Tart  by Keisla Messenger

(Always Hungry Facebook Site)

Yield: 8 large slices


10 oz (about 3 cups) almond meal
4 egg whites, whipped to stiff peaks
2 tsp. Almond extract
1 T. Coconut Cream (from Can)
Pinch of salt


8 oz. cream cheese, room temp
1/2 c. Heavy whipping cream, whipped to stiff peaks, reserved in separate bowl
1 T. Coconut Cream (from Can)
1/2 - 1 tsp. almond extract

AH Blueberry Sauce, reserved

Preheat oven to 425 degrees.

·       Beat eggs.

·       Add almond flour and salt to beaten egg whites, little by little, until fully incorporated.

·       Add Coconut Cream and almond extract.

·       Stir gently to combine.

·       Pour into greased tart pan, pressing the batter up the sides.

·       Bake 12-15 minutes.

·       Remove from oven and allow to cool.

Once crust has cooled, brush with  AH blueberry sauce.

Set aside.

Prepare cream filling:

·       Whip cream cheese until soft and light.

·       Add previously whipped cream.

·       Continue to whip mixture, adding coconut cream and almond extract until combined.

·       Pour onto crust and spread evenly.


Arrange fruit on top of filling. Drizzle with 1T. honey.

Refrigerate until chilled.

As prepared using fruit in photo (estimated 6 oz. for each fruit), per slice:

437 cal

34g fat
26g carb
14g protein