Berry Oats Tarte * RECIPE | Gluten Free

Hello guys,
I have another recipe in store for you today, and as you may guessed it by the name of it, it's going to be another dessert ! No surprises here I guess. This time I'm going to show you how to make this delicious naturally gluten free light cake that's perfect for summer when you want just that light refreshing dessert but really the whole year round when you're just craving some berries. I chose to use mix of berries for this recipe but you can use all kinds of fruits. Maybe just use raspberries or cranberries really the possibilities are endless. This recipe asks for some oat flour also so I'm going to show you how to make your own oat flour for a fraction of cost using just some old fashioned oats and a blender. But now let's get to the ingredients, so that we can start.

For the crust:
1 and 1/2 of cup of old fashioned gluten free oats
1/2 of coconut oil
1 and 1/2 tbsp of poppy seeds (you can use chia seeds if you want to add some fiber to it)
2 tbsp of honey
2 tbsp of water
1 tsp of ground cinnamon
pinch of salt

For the filling:
250 g of Ricotta cheese (you can use mascarpone instead or any other cream cheese you like)
2 tbsp of honey
1 egg white
350 g of berries (best used fresh but frozen are going to be fine also)

First we're going to make the oat flour. The easiest way to make oat flour is to use a high speed blender or a food processor and blend the oats on high until you get a flour like consistency, don't expect it to be completely fine but that's okay because oat flour is mostly used for cookies or crumbles where it really doesn't matter if the flour is finely milled or not. In this recipe it's going to give a nice crunch to the crust.

Now when your home made oat flour is made or bought if you want to save time, you can mix in the poppy seeds, cinnamon, a pinch of salt, coconut oil, honey and water along with your flour and try to form a dough like consistency. It's going to be really thick like when you're doing a graham cracker crust.

Next step is to put your dough in some foil and let it sit in the fridge for 15 minutes.

Make sure to preheat your oven to 200°C while waiting for your dough to cool. When done you're just going to press the dough into your desired form. I used one that had a diameter of 20 cm but I would suggest using something even smaller if you want the crust to be a little thicker.

Last step before assembling your dessert together is to prepare this delicious filling. I started by mixing ricotta cheese with your honey and egg white. Mix until you obtain a nice smooth consistency. Make sure to taste the filling before pouring it into your mould just to adjust sweetness because everyone likes their desserts to be a little different.

If you're happy with the taste you can simply pour and spread the filling onto your crust. Create an even layer and top it off with a generous amount of berries.

It's baking time. Put your mold into the oven for 35 minutes and your delicious light berry cake is ready to be served. When I was putting the cake out of the oven I noticed that the berries have released a lot of juice from them and it was bubbly and steamy. It looked great, but after couple minutes all of the liquid has set to a sirupy consistency so you don't have to worry about messy berry juice spills everywhere :D

That's it simple quick yet delicious cake that is perfect for these days when a big chocolate cake is just too much but you still want to reward yourself with something sweet and fruity. I hope that you enjoyed this recipe, until next time :)