A sweet flakey crust is topped with a luscious cream cheese filling and garnished with beautiful berries and, voila, a beautiful 4th of July Dessert!!
Ingredients
- Nonstick cooking spray
- ½ cup sliced almonds
- 2 tablespoons unsweetened coconut flakes
- ½ cup mashed DOLE® Avocado
- 1½ tablespoons honey
- 1 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1 container (5.3 ounces) vanilla almond milk yogurt alternative
- 2 DOLE® Bananas, cut into thirds
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatin
- ½ cup unsweetened almond milk
- ½ cup sliced DOLE® Strawberries
- ½ cup DOLE® Blueberries
Allergens: Tree Nuts
Directions
- Preheat oven to 325°F. Spray 9-inch tart pan or round baking dish with nonstick cooking spray. Process almonds and coconut in food processor 30 seconds or until fine crumbs form.
- Whisk avocado and honey in a medium bowl; stir in oats, ½ teaspoon cinnamon and almond-coconut mixture. Press into bottom and up sides of prepared pan; bake 25 minutes or until edges are golden brown. Cool completely.
- Purée yogurt, bananas, vanilla extract and remaining ½ teaspoon cinnamon in a blender on high 1 minute or until smooth; transfer to medium bowl. Makes about 1¼ cups.
- Sprinkle gelatin over 2 tablespoons cold water in a cup; let stand 5 minutes. Heat almond milk in small saucepan over medium heat 5 minutes or until hot; whisk in gelatin mixture until dissolved, then whisk into yogurt mixture. Pour filling into crust; refrigerate at least 2 hours or until set.
- Arrange strawberries and blueberries on top of tart; cut into 8 slices.
Tips & tricks
To make this recipe vegetarian, simply use agar-agar in place of the gelatin and increase the standing time in step 4 to 8 minutes. For a decorative topping, try melting 2 tablespoons dark chocolate chips and drizzling over the tart before slicing.
Source: DOLE®
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