Microgreens on a dessert? Yup, you bet. The tart zestiness of the sorrel adds a crisp and unexpected punch. To make a standard size pie, double the recipe. Gluten-Free.
MAKES 2 MINI TARTS
PREP TIME: 40 minutes
COOK TIME: 15 minutes
TOTAL TIME: 55 minutes
THE CRUST:
1 cup almond flour
1/2 teaspoon salt
1 Tablespoon cocoa powder 2 Tablespoons maple syrup 1/4 cup coconut oil, melted
THE FILLING:
1.5 ounces of goat cheese, at room temperature
2 Tablespoons greek yogurt 1 Tablespoon maple syrup
THE TOPPING:
About 1-1/2 cups chopped strawberries
Hearty handful of sorrel microgreens
INSTRUCTIONS:
1. To make the crust: Whisk together the almond flour and salt. Add in the maple syrup and coconut oil and whisk until a crumbly dough forms.
2. Divide the dough in half and press the dough into two miniature pie pans (or a regular size pie pan if you doubled the recipe).
3. Use a fork and pierce the dough all over. 4. Stick in the fridge for 30 minutes.
5. Preheat oven to 350 and bake for 15 minutes or until it starts to brown.
6. Remove from oven and let cool before adding toppings.
7. In a blender or food processor, combine the goat cheese, yogurt, and maple syrup. Spread into an even layer on the tart crusts.
8. Top with strawberries and sorrel microgreens.