Cream Filled Berry Tart

Almond flour gives this tart crust a nice chewy texture. A shortcut pastry cream filling makes this beautiful fresh tart fast and easy to prepare.

Prep time: 20 minutes

Chill time: at least 1 hour

Cook time: 25 to 30 minutes

Crust:

1/4 cup rolled or quick oats

2 cups scooped and lightly packed Blue Diamond Almonds Finely Sifted

     Almond Flour

1/2 cup packed brown sugar

1/4 cup butter, melted

1/4 teaspoon salt

1 egg

Topping:

1 (8-oz.) package cream cheese, softened

1/2 cup vanilla, lemon or lime Greek yogurt

1 teaspoon almond extract

Sliced fresh strawberries

Fresh blueberries

Fresh raspberries

Place oats in a food processor and process until flour-like in texture. Add almond flour, brown sugar, butter, salt and egg; pulse to form a dough, scraping down the sides as needed. Remove from food processor and gather into a ball. Cover and refrigerate for at least 1 hour. (Maybe prepared several days ahead.) Preheat oven to 350°F. Press dough evenly onto the bottom and sides of a 9-inch tart pan with a removable bottom and pierce well with a fork. Bake for 25 to 30 minutes or until crust is golden brown; let cool completely. Beat together cream cheese, yogurt and extract in a medium bowl and spread evenly into the tart crust. Top with berries and chill until ready to serve. Makes 8 servings.