AuthorPooja SundariaCategoryDesserts, VeganThis beautiful vegan, gluten-free, sugar-free cherry chia crumble is my lovely summer treat, a combination of cherry and almond is absolutely amazing. I made this sugar-free tart for my cherry lover munchkin and hubby on the father's day. Absolutely delicious crust is made with almond flour, coconut oil, gluten-free flour with a touch of almond extract and slightly sweetened with pure maple syrup. An impressively crusty tart filled with beautiful fruity cherry and chia filling, delicious yet beautiful dessert for any occasion.
Utterly delicious, fruity filling, beautiful almond crumble on top, gluten-free and the best part it is vegan with refined sugar-free. So, you can have a slice of this elegant and delicious almond cherry tart without hesitation in your brunch.
I simply love the flavours of summer, not heat waves. Fresh berries, lots of peaches, mangoes, going to the farmers market and buying all these my favourite fruits and veggies… This is how I want to spend my summer.
It feels like heaven when your kitchen smells with the fruity aroma. Well, when the tart comes out of the oven, lets it cool down for a bit then slice it up. Serve it warm with a big scoop of creamy vanilla ice cream.
These flavours are amazing together, and almond pastry filled with slightly sweet cherries and sweet crunchy almond crumble topping gives it a great texture. When you serve this with creamy ice cream voila… A beautiful plate full of summer freshness, enjoy your summer fullest.
Stay healthy, stay humble!
Ingredients
Instructions
Add the fresh cherries and the maple syrup to a pan with a splash of water.
Bring to a boil while stirring and simmer for 5-10 minutes, stir occasionally. Once the cherries are soft and juicy, take the pan off the heat.
Stir in the chia seeds and leave to cool.
Preheat the oven to 170 degree Celsius.
Lightly grease a round tart pan with removable bottom.
In a bowl, combined all the ingredients except for the slivered almonds and stir well. Reserve 1/3 of the pastry dough.
Place 2/3 of the pastry dough to the prepared tart pan. Push the dough to an even layer, using your fingers or the back of a measuring cup. Spread out the cherry filling on the pastry dough.
Mix the reserved pastry dough with the almond flakes and crumble on top of the cherry filling.
Bake for about 35 minutes until it is lightly golden and set.
Let it cool in the pan and then cut into pieces. Enjoy!
Ingredients
Directions
Add the fresh cherries and the maple syrup to a pan with a splash of water.
Bring to a boil while stirring and simmer for 5-10 minutes, stir occasionally. Once the cherries are soft and juicy, take the pan off the heat.
Stir in the chia seeds and leave to cool.
Preheat the oven to 170 degree Celsius.
Lightly grease a round tart pan with removable bottom.
In a bowl, combined all the ingredients except for the slivered almonds and stir well. Reserve 1/3 of the pastry dough.
Place 2/3 of the pastry dough to the prepared tart pan. Push the dough to an even layer, using your fingers or the back of a measuring cup. Spread out the cherry filling on the pastry dough.
Mix the reserved pastry dough with the almond flakes and crumble on top of the cherry filling.
Bake for about 35 minutes until it is lightly golden and set.
Let it cool in the pan and then cut into pieces. Enjoy!