Chocolate Almond Berry Tart (sugar-free, gluten-free, vegan)

Behold the beautiful tart! Alas, I cannot take full credit for this masterpiece as my sister decorated and created the chocolate layer for it. She was part of this delicious creation as it was my 21st (that's also why there's a bit of liquor in the tart;) And it was a wonderful day! It was filled with my favorite things; art, food, friends and family.

 It started a yummy breakfast, some henna, and then a trip to a great little grocery store called MOM's (Mom's Organic Market). Next my mom and I went to a local fish store where we bought the most unbelievably butter salmon you could ever dream of.

We came home and I had the most unbelievable grilled cheese for lunch. I would have a picture but it was too good! I used KerryGold butter, Ezekiel raisin bread, organic tomatoes, balsamic vinegar, purple basil and NewZealand Grass-fed Sharp Cheddar Cheese. Sweet from the raisins, sour from the balsamic, cheesy, buttery, and bright notes from the basil and tomato, I was in heaven! Afterwards we got ready to head over to the farmer's market where we met up with my friend Jenna.

We took some pictures, tasted cheese and apples, and bought lots of delicious, sustainable things. Among our collection was strawberries, pastured eggs, kale, and asparagus. After that we headed over to the ABC store and admired all the cool artwork on the bottles, checked out a thrift store and the oh-so-fun dollar tree. We came back to a house full of love from my cute kitties and henna'd the Jennas:) We also had a brief photo shoot, photo credits to my mom.

In the meantime my dad was working on the grill to create the most spectacular salmon of your life! Along with grilled asparagus, onions, bell peppers, squash and garlic. It was truly a feast!

For the asparagus, we just lightly tossed it in olive oil, lemon juices and garlic before grilling it, simple and delicious.

 Then it was time to open presents and have the tart. It was so, so good! Its been tradition for me to have a tart for my birthday for the past 6 years, just cause I love shortbread and fruit. I must say this was the best yet! Buttery, almondy, chocolaty and sweet. What more could you ask for? Its also a great was to start off a night before singing 80's hits to your cats and just dance with the fam!

Crust:
-1 cup flour (whole wheat pastry flour or Namaste Gluten Free Flour)
-1/2 cup almond/cashew flour
-2 tbsps date syrup/honey
-6 tbsp grass fed butter(or solid coconut oil)
-2 tbsp lemon juice
-1/2 tsp almond extract
-1 dash salt

Directions: Combine all ingredients into a food processor and mix util dough forms together (or mix using your fingertips. Add ice water if needed. Press the dough evenly into the sides and bottom of a greased 9” tart pan. Refrigerate for 15 mins. Preheat the oven to 350F. Prick dough with a fork several times. Bake crust for 15-20 minutes until golden brown. Allow to cool completely before adding filling.

Almond Filling:
Ingredients:
-2 cups milk(any type)
-4 tbsps arrowroot starch/powder
-1 dash salt
-1/4 cup date syrup (or 3 tbsps honey/maple syrup)
-1 tsp almond extract(+shot of amaretto if you're feeling naughty;)
-1 tsp grass fed butter(optional)

Directions: In an unheated sauce pan combine milk, arrowroot powder, salt, and stir until fairly dissolved. Next, heat over medium heat for 5 min then stir in date syrup. Bring to a boil, stirring constantly until it begins to thicken(about 5-10 min). Remove from heat, stir in extract and butter. Pour into tart shell and refrigerate while making the chocolate layer.

Chocolate Filling:
Ingredients:
-2 cups milk(any type)
-4 tbsps arrowroot starch/powder
-5-8 tbsps cocoa powder
-1 dash salt
-1/4 cup date syrup (or 3 tbsps honey/maple syrup)
-1 tbsp cinnamon
-1/2 tsp allspice
-1 tsp vanilla
-1 tsp butter(optional)
Directions: In an unheated sauce pan combine milk, arrowroot powder, salt, cocoa powder and stir until fairly dissolved. Next, heat over medium heat for 5 min then stir in date syrup, cinnamon and allspice. Bring to a boil, stirring constantly until it begins to thicken(about 5-10 min). Remove from heat, stir in vanilla and butter. Pour mixture on top of the almond layer. Refrigerate for 20 minutes then decorate. I used raspberries, strawberries, kiwis and cocoa nibs. Serve cold and try not to eat it all at once;)