Consider this swoon-worthy dessert hybrid of cookie and tart your secret weapon for entertaining, since it easily feeds a crowd. A tender crust is bejewelled with a fruity, creamy fool (a traditional English dessert) that will send your guests home on a high note. Both the crust and fool can be made in advance, but it’s best to assemble everything shortly before serving to prevent the cookie base from turning too soft.
Almond Cookie Tart with Raspberry Fool
Ingredients
- 2 1/2 cups (625 mL) rolled oats
- 1 1/2 cups (350 mL) unsalted almonds
- 1/2 cup (125 mL) maple syrup
- 1 1/2 tsp (7 mL) cinnamon
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) cold unsalted butter, cubed
- 1 organic egg, beaten
- 2 1/2 cups (625 mL) raspberries
- 2 Tbsp (30 mL) raw cane sugar or coconut sugar
- 2 tsp (10 mL) fresh lemon juice
- 1/3 cup (80 mL) heavy whipping cream
- 1 1/2 cups (350 mL) plain Greek 2% yogurt
- Zest of 1 medium orange
- 1 tsp (5 ml) vanilla extract
- 3 oz (85 g) dark chocolate, chopped
- 1/3 cup (80 mL) sliced mint
Nutrition
Per serving:
- calories369
- protein10g
- fat23g
- saturated fat9g
- trans fat0g
- carbohydrates34g
- sugars14g
- fibre7g
- sodium109mg
Directions
01
Preheat oven to 350 F (180 C). Line a 9 x 13 in (23 x 33 cm) baking sheet with parchment paper, allowing for extra to extend beyond the edge of pan and lightly grease paper.
In food processor, blend oats and almonds until they resemble the texture of sand. Add maple syrup, cinnamon, and salt to container, and then distribute butter evenly overtop. Pulse until mixture is moist and clumps together. Place dough onto prepared baking sheet, and with damp hands, gently press into pan, pressing dough to edges. Pierce crust all over with fork and then brush with egg.
Bake until crust is golden brown on edges and slightly soft to the touch in centre, rotating pan from back to front halfway through, about 22 to 25 minutes. Let cool on pan for 10 minutes, then carefully transfer it to cutting board.
To make fool, place raspberries and sugar in small saucepan. Cook over medium-low heat, stirring occasionally, until raspberries have begun to break down, about 5 minutes. Remove from heat, stir in lemon juice, and cool completely before using.
In small bowl, place whipping cream and whip to soft peaks with electric mixer or hand-held metal whisk. Gently fold in yogurt, orange zest, vanilla, and chilled raspberries.
Just before serving, spread fool over tart crust and garnish with dark chocolate and mint. Slice into 12 pieces.
Tip:
A chilled bowl helps heavy cream whip up quicker, so refrigerate a metal bowl—which chills faster and keeps cold for longer—about 20 minutes before pouring in your cream and beating.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
