Strawberry Almond Cream Tart

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8


Almond Coconut Tart Crust

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons raw coconut sugar
  • 4 tablespoons coconut oil melted
  • 1 tablespoon water as needed

Almond Cream Filling

  • 1 8- ounce container low-fat organic cream cheese
  • 1 8- ounce container low-fat organic vanilla yogurt
  • 3 tablespoons raw honey
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract

Berry Topping

  • 4 cups fresh strawberries trimmed, halved
  • 1 pint fresh raspberries
  • 4 tablespoons toasted almond slices


Almond Coconut Tart Crust

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together all ingredients until mixture just holds together when you pinch it with your fingers.
  3. Spoon into a tart pan (mine was 9 3/4" in diameter). Use your fingers to press the dough to cover the bottoms and sides of the pan. I went with the rustic look and didn't worry about the edges being uniform.
  4. Bake for 10-15 minutes until crust is light brown. Do not over bake or the crust will turn bitter. Cool.

Almond Cream Filling

  1. Beat together cream cheese, yogurt, honey, vanilla and almond extract until smooth.
  2. Spread in cooled tart crust.


  1. Place a row of raspberries around perimeter of tart. Arrange strawberry halves on tart as desired. Place a few more raspberries in the center of the tart. Sprinkle toasted almond slices around perimeter of tart.
  2. Chill until ready to serve.