This recipe is a variation on the Strawberry Brownie Tart that I shared back in July. My husband complained that tart was too chocolatey for his liking. We all agreed that the strawberry brownie version is better than this one because the honey flavor dominated the crust. The addition of the cocoa powder compliments the honey as a sweetener without it being overwhelming. Nevertheless, I’m glad that we tried this as a change and my 7-year-old son still quite happily ate it for breakfast the week that I made it.
(adapted from GI 365)
- 2 1/2 cups almond Flour
- 1/2 cup unsweetened coconut flakes
- 1/2 cup honey
- 1 (14 oz.) can of coconut cream, refrigerated
- 1/4 cup honey
- Approximately 1 pint of blueberries, washed
First make the crust: Stir together all the ingredients for the crust and press into a tart pan. Chill in the fridge.
Now make the filling: Open the can of coconut cream and pour off any liquid in the can. Whip the remaining coconut cream and honey with a hand mixer until thick. This will take about 10 minutes or so. Spread the coconut cream into the prepared crust, cover with plastic wrap and chill in the refrigerator until you are ready to serve the tart.
Add the topping: Before serving the tart, top with blueberries. Keep any leftovers refrigerated.
My wonderful husband bought me a fancy Canon DSLR camera this summer. Hopefully, you’ll start to see some improvements in my photos. I am certainly having a great time using it. On our recent vacation to Nova Scotia I took over 1,300 photos. That’s a lot right? My strategy for getting a good photo has always been to snap a lot of shots and then I’ll be able to choose the best one. I feel like that is not necessarily the way to go because it’s kind of annoying to take 100 photos of the same thing and to sift through to find the best one. What do you think?