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

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. 🙂

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 🙂 ). The pizza pan will allow the crust to bake much more evenly than this did. Particularly because of  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…

• Servings: About 8
• Print

*Created by Lori at Creating Beauty in the Kitchen

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

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 and  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!