Berry Tart with Cream, Ganache, & a Pomegranate Honey Glaze

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Hello Fiesta Friday! What a fun party we all have every week together over at Angie’s place, The Novice Gardener! I continue to learn much from you all, and to be inspired to try new things! If you are reading this and haven’t joined us over there yet, please do! It is so much fun!

Once again I couldn’t resist bringing something sweet! Fruit tarts! Mmmmm…I have always loved, loved, loved them! A moist, buttery, sweet crust, creamy filling, and delicious fruit to top it off! Who can resist?!

My task though, admittedly, was not the easiest I have been up against so far… coming up with a delicious tart recipe that is low-glycemic and gluten-free. The final product? Well, it certainly didn’t come without some kitchen craziness (broken spatula, tapioca starch all over me and the kitchen, honey all down on the ground), and some redo’s…..2 in fact….1 for the cream filling and 1 for the glaze. πŸ™‚

But, alas, it came together! And boy did it! I decided to experiment even further and try out a couple different ideas on this tart…thus the layer of homemade ganache, and the glaze over the top. My hubby and I both really liked these fun additions!

I made it in a pie plate, but next time I am going to make it in a pizza pan (I am making it again for a get together…this was just the trial run πŸ™‚ ). The pizza pan will allow the crust to bake much more evenly than this did. Particularly because ofΒ  the ingredients used for the crust, I think this is important for it to be able to cook best. So, the recipe I have below is for a pizza pan version.

I am so super excited about this recipe!! Delicious!!

Here are some pictures, showing the different stages of making it…

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Berry Tart with Cream, Ganache, & a Pomegranate Honey Glaze

*Created by Lori at Creating Beauty in the Kitchen

IngredientsFinal

For Crust:

  • 3 cups almond flour
  • 1/2 tsp almond extract
  • 1/2 cup soft butter
  • 2 tbsp coconut oil, melted
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup honey

For Ganache:

  • 1 cup dark chocolate chips
  • 1/6 coconut milk- just the thick top layer
  • 2/3 cup honey
  • 2 tsp vanilla extract

For Cream Filling:

  • 8 ounces of cream cheese
  • 3/4 cup honey
  • 2 tbsp vanilla extract

For Fruit Topping:

  • Strawberries
  • Blueberries
  • Blackberries

For Pomegranate Honey Glaze:

  • 2 tbsp pure pomegranate juice
  • 2 tbsp honey
  • 1 tsp tapioca starch

DirectionsFinal

For Crust:

  • Preheat oven to 350 degrees
  • In a mixing bowl, combine the softened butter, honey, melted coconut oil, and almond extract. When it is thoroughly mixed, add the egg and continue to mix.
  • In a large mixing bowl combine the dry ingredients: almond flour, salt, and baking soda. When mixed, add in the wet ones, stirring well.
  • Use a bit of coconut oil or butter to grease a pizza pan (at least a 12″ one), and then spread the dough evenly…all the way to the edges. Make it all as flat as possible so that it will cook evenly.
  • Now it is ready to go in the oven. It will need to cook anywhere from 10-20 minutes, depending on the size of pan and how thick your crust is. So, start at the lower time andΒ  just keep a close eye on it.
  • When it is lightly browned and seems cooked through, take out and let cool.

For Ganache:

  • In a small saucepan, over medium heat, combine and melt the chocolate chips with the coconut milk.
  • After a couple minutes, add the honey and vanilla.
  • Continue to heat, stirring to make sure everything is mixed well together.
  • When finished, pour it immediately onto the tart crust.
  • Let it cool and harden.

For Cream Filling:

  • Take the softened butter, honey, and vanilla and combine with an electric mixer.
  • Continue mixing until it is all combined and gets thicker.
  • In order to get this layer over the ganache without smearing it, you can use a pastry decorating bag, like you would use on a cupcake.
  • Pour the filling into the frosting bag and layer the cream over the ganache.

For Fruit Topping:

  • Slice the strawberries into smaller pieces.
  • Lay out the blueberries, blackberries, and strawberries until they cover the cream.

For Pomegranate Honey Glaze:

  • Combine the pomegranate juice, honey, and tapioca starch in a small saucepan on medium heat. Reduce it down, whisking, until it has thickened into a glaze.
  • Pour the glaze over the fruit.
  • Cover and refrigerate, letting everything cool and harden more before eating.

Enjoy Fiesta Friday everyone!

Lori

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73 thoughts on “Berry Tart with Cream, Ganache, & a Pomegranate Honey Glaze

    • Thanks Chad! I just changed the name of it because of you. When you wrote “Berry”, I looked at my pic and thought, “Yep, those are all berries.” Then I thought, “I like the way that sounds better than ‘fruit'” πŸ™‚ Thanks!

      Liked by 1 person

    • Hehehe….I know, it was “almost” too hard to cut into when I had a piece! πŸ˜‰ But like you said, “almost” is the key word… πŸ˜‰ Thanks Nancy!

      Like

  1. Pingback: Fiesta Friday #11 | The Novice Gardener

  2. Oh my, this looks so sooo yummy πŸ˜€ Can you maybe make a “normal” recipe for this, since I have problem even with measurment but we have nothing you are mentioning in ingredients (or we do but it is incredibly expensive)… So, please? πŸ™‚

    Liked by 1 person

  3. Lori! You’re outdone yourself again with this one! And it looks effortless, I would never have guessed there was such difficulty in the kitchen (broken spatula made me chuckle!). But this looks fabulous. Party goers above, save some for me! I’ll take one of these with one of those awesome sparkly cosmos Melissa is serving!

    Liked by 1 person

  4. Lori, this is the prettiest thing I’ve seen yet! My bf and I LOVE fruit tarts! I’ve had such a busy week. I plan on catching up on everyone’s blog posts tonight. I’ve missed you! And guess what? I’ll be flying into Seattle instead of Portland at the end of this month! We’ll be driving up to Portland for the conference, but I have fambam in Seattle so we’re making a quick stopover before we leave.

    Liked by 1 person

  5. Lori…you sound just like me…broken spatula.. spilled honey…tapioca starch all over the place… Lol… I had to laugh at this! But so, SO happy you persevered..look at this absolutely gorgeous dessert. Look at those berries… and ganache?? Wow. Just wow!!! LOVE this. Awesome post… Perfect recipe! πŸ™‚

    Liked by 1 person

    • Prudy- Glad I gave you a good laugh! I think I laughed too…though maybe not right when it happened! πŸ˜‰
      Thank you for your super sweet words! Your encouragement is greatly appreciated!

      Like

  6. Haha! If you had broken spatula and spilled honey, I showered with flour! πŸ˜€ Well, not really! Let’s say the flour when all over my shirt and on the flour. πŸ˜€ We are so funny!

    The tart look awesome. πŸ™‚

    Liked by 1 person

  7. Pingback: Cinnamon Ganache Berry Tart with a Cinnamon Pomegrante & Honey Glaze | Creating Beauty in the Kitchen

    • Thank you so much Angie! I was really happy with how it came out, and I really appreciate your words of encouragement! Yes, lots of adventures in the kitchen! πŸ™‚
      Hope you had a good weekend away!

      Like

  8. GorGeous!! Sounds like some of my ‘firsts’ in the kitchen!! Oh my… it turned out great , though!! You should totes save me a piece of this!! πŸ˜‰ Om nom nom… xo

    Liked by 1 person

  9. As a self proclaimed fruit addict, I am a sucker for fruit tarts, and this certainly fits the bill. It looks really incredible and I love the hidden layer of chocolate goodness. I, for one, appreciate the kitchen troubles you went through to perfect it. Thank you; it really does look beautiful.

    Like

    • Thank you so much Meghan! I appreciate your kind words! I have enjoyed looking around your blog several times. I love how you say, “I’m not on a diet, I’m eating healthy.” Yes! I feel the same way about how I eat. Thanks so much for stopping by!

      Like

  10. I absolutely love your recipes and the wonderful story lines. Thanks for sharing this recipe. This is going in my recipe box of recipes I surely have to try.

    Like

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