It's not summer time and it's a cold February day so I need a little reminder that summer is coming. Fruit tarts always remind me of summer time. This recipe is loaded with antioxidants and ingredients that are anti-inflammatory.
I bought a new ingredient - Agave nectar. "Ah-GAH-vay" is from the same plant that tequila is made.
The taste is almost a combination of honey and maple syrup and is about 1.5 times sweeter than sugar so you need much less in recipes. Agave nectar has a less glycemic index than regular suger. High glycemic foods such as white flour and white sugars quickly spike in your body and you feel tired after eating high glycemic foods. The American Diabetic Administration states that agave has an equal amount of carbs as white sugar does but has a reduced glycemic index. Like all sugar, it should be used in moderation.
Tart crust:
1 1/2 cups brown rice flour
5 tablespoons of coconut oil (I actually used grapeseed oil)
1 tablespoon Cinnamon
2 tablespoons Agave nectar
Mix all ingredients and press into a tart pan. Bake in preheated oven at 350 degrees for 15 minutes or a little longer until it turns a light brown. Let cool.
Lemon Tart filling
2 cups fat free plain greek yogurt
3 tablespoons agave nectar - adjust to your taste
1 teaspoon vanilla extract
juice of 1 lemon
When crust is cooled, pour lemon tart filling and spread evenly. Sprinkle blueberries or any fruit and garnish with lemon slices. Place in refrigerator for a few hours. YUM!
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