June 11, 2020
This brain-friendly tart is not only brain food, it’s deliciously smart!
1 hr 15 mins
1 hr 15 mins
Rosemary-Infused Maple Syrup Topping.
To prepare crust.
Preheat oven to 325 F/165 C. Lightly toast almond flour in a dry skillet or pan over medium heat, until fully golden and fragrant (2-4 minutes) 2 Minutes . WATCH CLOSELY!!
Transfer toasted almond flour to a bowl, mix in sweetener, cinnamon and salt. Slowly add in butter as needed, mix until thoroughly combined. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch baking dish or pie dish. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes 8 Minutes . Cool on a wire rack. Chill for at least 1 hour. 60 Minutes
To prepare filling.
Beat cream cheese, yogurt or sour cream and maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in.
To prepare infused maple syrup.
Add the syrup or honey and rosemary* to a small saucepan. Place over medium-high heat and bring to a boil, then remove from the heat. You’ll smell the delicious scent of rosemary! Let the rosemary steep in the syrup for an hour before using. Drizzle a tablespoon of strained, infused syrup over the berries (save the remainder in a glass jar and refrigerate to use again). Slice your delicious tart and enjoy!