Amaretti Cookie Crust Fruit Tart by Keisla Messenger
(Always Hungry Facebook Site)
Yield: 8 large slices
Crust:
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
Filling:
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
65/22/13