Cinnamon Ganache Berry Tart with a Cinnamon Pomegrante & Honey Glaze


The tart I made for Fiesta Friday was my inspiration behind this one…one that had two more requirements in addition to being gluten-free and low-glycemic. It also needed to be dairy free and paleo friendly, which meant I couldn’t have the cream filling and needed to take the butter out of the crust. And you know me by now, a challenge like this is just a fun adventure! So, off on the adventure I went!

I brought this to a get together on Friday night, and everyone loved it! I only had one small slice left over, and well….that is no longer left over either. 😉

I loved the way the crust came out! The pizza pan idea was a far better choice than the pie pan! It cooked so evenly…loved the consistency! I added some cinnamon to it….yum! And I also added some cinnamon to the ganache and the glaze…loved it! Loved it even better than my Fiesta Friday tart!



Cinnamon Ganache Berry Tart with a Cinnamon Pomegranate & Honey Glaze

*Created by Lori at Creating Beauty in the Kitchen


For Crust:

  • 3 cups almond flour
  • 1 tbsp vanilla
  • 1/2 cup coconut oil
  • 1/2 tbsp cinnamon
  • 1 egg
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup honey

For Ganache:

  • 2 cups dark chocolate chips
  • 2 cups coconut milk (the thick stuff on top)
  • 2 tsp cinnamon

For Fruit Topping:

  • Strawberries
  • Blueberries
  • Blackberries

For Cinnamon Pomegranate & Honey Glaze:

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


For Crust:

  • Preheat oven to 325 degrees
  • In a mixing bowl, combine the coconut oil, vanilla,  and honey. When it is thoroughly mixed, add the egg and continue to mix.
  • In a large mixing bowl combine the dry ingredients: almond flour, cinnamon, salt, and baking soda. When mixed, add in the wet ones, stirring well.
  • Use a bit of coconut oil  to grease a pizza pan (I used a 14″ deep dish 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. I cooked it for 20-25 minutes. 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.
  • Once the chocolate is completely melted, add the cinnamon.
  • Continue to heat for a bit in order for the cinnamon taste to settle in, stirring to make sure everything is mixed well together.
  • When finished, pour it immediately onto the tart crust.
  • Let it cool and harden in the refrigerator.

For Fruit Topping:

  • Slice the strawberries into smaller pieces.
  • Take the tart out of the refrigerator after about 10-15 minutes and lay out the blueberries, blackberries, and strawberries on the ganache.
  • Set aside, so you can put the glaze on it.

For Cinnamon Pomegranate & Honey Glaze:

  • Combine the pomegranate juice, honey, cinnamon, 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 the tart (I used aluminum foil) and place it in the refrigerator to harden, until you are ready to eat it.


22 thoughts on “Cinnamon Ganache Berry Tart with a Cinnamon Pomegrante & Honey Glaze

  1. Pingback: An Attitude of Gratitude | feasting with friends

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