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

• Servings: 8-12
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*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.