The past two months were crazy. Sleepless nights, exhausting days. I felt that I could no more distinguish them. I lived 24/7. So yeah...I can not describe you with the words my feelings right now. You just had to see me a few hours ago. You know, when neurosis is replaced by laughter, then access of tenderness....and laughter again...
I also have to say A BIG THANK YOU to my friends. Just for supporting me and being there for me. It means a lot when the closest people can from the bottom of the heart joy in the friend's success. My dears, you know I love SO much!
However, after the great day of rejoicing, you became emotional empty (or only I became emotional empty???). The only thing I wish now is to
But the most relaxing thing to do is to right these lines. It gives me the whole understanding of the past day, helps to keep all the memories together. And also ( the most important part of the post!) I can refresh in my memory the taste of this super light, sugar free, healthy Berry Tart. I made it a week ago and I am 100% sure I will bake it again and again and again.
The tart is easy to make and the coolest thing is that you can change the filling according to what you have in your fridge ( I used blueberries, strawberries and raspberries). Use your imagination! Who said that it have to be only berries? Use any seasonal fruits you have. Peach, apricot, plum, apple....anything! Create)!
The recipe is by Green Kitchen Stories with some little changes of mine.
I will leave the basic recipe here. Enjoy.
For the crust:
1 cup rolled oats
70 g ground almond flour
2 tbsp corn starch
a pinch sea salt
1/2 tsp vanilla extract
3 tbsp butter2 tbsp honey
For the filling:
2 cups fresh berries + 1/2 cup for decoration*
1-2 tbsp honey
1 tbsp lemon juice + zest from 1/2 lemon2 tbsp fresh mint leaves, chopped
Preheat the oven to 180°C.
Combine the dry ingredients in a bowl, add butter and honey and form the dough with your hands. Form the dough in a ball and leave it to chill for at least 30 minutes.
Meanwhile prepare the filling. Cut berries if needed and mix with honey, lemon juice,lemon zest and mint. Set aside.
Press the dough into 20 cm tart pan. Work the bottom with a fork and pre-bake for 10 minutes. Then add the filling and bake for about 35 minutes or until the crust is golden brown and the filling is bubbling.
Remove from the oven and put the rest of the berries on top.
Serve with vanilla ice cream and coconut flakes.
Until next time!