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  • Writer's pictureFruityVegita

Incredible Easy Healthy Low Calorie Berry Fruit Tart Recipe for good health.

My healthy tart is special with wholesome ingredients and has low Calorie compared to regular Tart with unhealthy ingredients. To Maintain a healthy Eating Lifestyle is easy and eating food that is rich in nutrients and switching to fat free and low fat diet is important to our health,

This Healthy delicious Low Calorie satisfying Berry Fruit Tart is packed with nutritious ingredients and the Crust is made with Almond Flour and ground Hazelnuts. This Tart Crust is one of the healthiest Tart Crust that I have made. My Vegan Low Calorie Tart is healthy with natural Plant-Based ingredients and has no Dairy or Eggs.

The recipe is easy with melted Coconut Oil. and the taste is perfect but not sweet. I used 2 tablespoons of Maple Syrup but you can add up to 3 tbsp but be sure to reduce the quantity of other liquid ingredients.

For the Crust, after adding the Maple Syrup, mix and feel the texture before adding Water. Start firstly with 1 tablespoon of water. For the Berry filling, you can sweetened it as much as you like because the liquid is reduced on the Stove. This recipe is perfect for everyone and special for Weight Watchers, Vegans and for those who loves Healthy Eating Lifestyle.

Ingredients for the filling:

  • 2 cups Strawberries

  • 2 cups Raspberries

  • 1/4 cup Blueberries

  • 1 can or 400ml Coconut Milk

  • 2 tablespoons Maple Syrup

  • freshly squeezed Lemon Juice from 1 Lemon

  • 1 tablespoon Lemon Zest

  • 2 tbsp Cornstarch

Almond-Hazelnut Tart Crust:

  • 1 cup Almond Flour

  • 1 cup ground Hazelnuts

  • 5 tablespoons melted Coconut Oil

  • 2 tbsp Maple Syrup

  • 2 tbsp cold Water

  • 1/4 teaspoon Salt


Tart Crust:

  1. Mix all ingredients for the Almond-Hazelnut Tart shell with hand or Food Processor,

  2. Feel the texture and add more tablespoons of water if needed.

  3. Always start with just 1 tablespoon. If the Dough is too wet, add 1 tablespoon of Almond Flour and mix again.

  4. Cover and chill down the Dough for 20 minutes in the Refrigerator so that it will be easier to work with.

  5. Transfer to a Tart Pan. I used 9 inch Tart Pan.

  6. Spread to cover the bottom of the Pan.

  7. Press the Dough into the bottom of the Pan and slightly up the Pan.

  8. Bake in a preheated Oven for 12-14 minutes. (Baking time varies, so keep eye on your Crust to prevent much browning.

  9. Allow to cool completely before adding filling to the Tart Shell.


Combine the Berry Fruits and blend with the Fruit mixer until smooth.

Press the mixture through a strainer placed on top of a Saucepan.

Add the Coconut Milk, Lemon Juice, Lemon Zest, Cornstarch and add Maple Syrup lastly.

Bring to boil and reduce heat to medium-low and stir constantly until it thickens, this can take up to 10 minutes.

Pour into the Tart Shell and add the mixed Fruit Topping. I used Berries and Mango slices.

Cover and Refrigerate before serving.

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