Fresh Berry Tart with Graham Cracker Crust

Chef Katelin Mae

Makes 4-6 servings | Ready in 45 minutes

INGREDIENTS

DIRECTIONS

Preheat oven to 325°F. Line a 9-inch cake pan with parchment paper and set aside.
Place the rolled oats, pecans, and dates in the food processor. Process until the oats are finely cut. Add the flaxseed, water, and cinnamon and process again. Add the rice flour and process once more until the flour is mixed in and the mix has an even consistency. Press some of the mix between your fingers to see if it will hold. If not, add a tablespoon of water at a time and process again until you have a good consistency.
Transfer the crust mixture to the pan. Starting in the middle, use your hands to press the crumbled mix together to form the tart’s bottom layer, about ¼ inch thick. Around the edges shape the crust to be a little thicker/taller.
Bake the crust for 25 minutes. Once it’s done, let it cool for 10 minutes before adding the filling.
Place the macadamia nuts, banana, and lemon juice into a high-powered blender. A small blender will also work. Either way, the macadamia nuts are very hard so it may take a little longer to process than you expect. Blend until it has a creamy consistency.
Spread the cream across the crust up until the thicker crust edge. Decorate the tart with berries. Garnish with lemon zest.

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