Lemon and Wellington Blackberry Tart [for One]

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Sometimes, among the urban landscape of cities and suburbs, hunter-gathering can come in handy. Which is why I present a healthy tart showcasing some Wellington City Blackberries!

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I made a date-almond crust and filled it with yogurt; what could be healthier than that? IMG_2806

I am currently using Starbucks wifi as our flat is still to be set up, so I shall leave you with many pictures and a recipe. Have a good week everyone 🙂

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Lemon and Wellington Blackberry Tart
Ingredients:
Crust:
1/2 cup almonds
3 medjool dates
Coulis:
1/3 cup blackberries
1 tsp honey
To fill:
1/3 cup yogurt
To decorate:
Leftover coulis
Edible flower petals

Instructions:
Blitz together the almonds and dates until a crumbly paste forms. Press into a 10cm diameter tart tin and freeze for half an hour. Meanwhile, heat the blackberries and honey until thick. Cool completely.

To assemble, spread a very thin layer of coulis onto the bottom of the tart shell. To half the yogurt, add some coulis until you have a nice purple colour. Spoon on top of the coulis over. Finally, and very carefully, spoon the plain yogurt on top of the berry yogurt layer. Take out of the tart tin. Decorate with leftover coulis and flower petals and serve.

Makes one, and is best served right after assembly.

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