Raspberry tart

Crusts

• ½ cup (125 ml) almonds
• ½ cup (125 ml) pecans
• 1⅓ cups (330 ml) quick-cooking oats
• 2 tsp. (10 ml) ground chia seeds
• ¼ tsp. (1 ml) sea salt
• 2 (30 ml) canola oil
• ¼ cup (60 ml) water
• ¼ cup (60 ml) maple syrup

Topping

• 1 lb. (500 g) no-fat fresh cheese (e.g. quark)
• 1½ lb. (250 g) mascarpone cheese
• 3 (45 ml) maple syrup
• Zest of 1 lemon
• 2 cups (500 ml) fresh raspberries, coarsely crushed with a fork
• 1 cup (250 ml) fresh whole raspberries, as a garnish
• Maple syrup to taste, as a garnish

Preparation for crusts

• Preheat oven to 300 °F (150 °C).
• Line a large baking sheet with parchment paper.
• Using a food processor, coarsely chop almonds and pecans until they are the size of oat flakes, then transfer to a large bowl.
• Add oats, chia and salt to chopped nuts. Mix together then set aside.
• In a small bowl, using a fork, beat oil, water and maple syrup until combined, then stir into dry ingredients.
• Set aside so the oats absorb the liquid, about 10 minutes or until the mixture can be rolled into a ball.
• Using your hands, divide mixture into 6 equal parts and roll each into a ball, pressing firmly.
• Transfer balls to prepared baking sheet. Using your fingers, flatten each ball into a 4 in. (10 cm) disk.
• Bake tartlet crusts until golden, about 40 to 50 minutes.
• Remove from oven, let cool and set aside.

Preparation for topping

• In a large bowl, use a hand blender to combine fresh cheese, mascarpone, maple syrup and lemon zest. Carefully stir in crushed raspberries, then refrigerate topping until it’s time to serve the tartlets.
• Evenly spread the raspberry-cheese mousse onto 6 serving plates. Break up one tartlet crust over each serving. Top with whole raspberries and drizzle with maple syrup. Serve immediately.

My mom always said that crushed raspberries taste much better than whole ones-and I think it’s true! What a treat, and without any added sugar, too!