Of which 8.3 g sugars and 7.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (berries) · Vitamin E (almond) · Magnesium (almond)
Allergens gluten (oats), tree nuts
Berry tart with an almond crust
A crunchy almond crust and a fruit filling, all made in the air fryer.
Ingredients
- 150 g (5½ oz) almond flour
- 50 g (1¾ oz) quick oats
- 60 g (2 oz) melted coconut oil
- 60 g (2 oz) maple syrup — 40 g for the base, 20 g for the filling
- 1 pinch sea salt (1 g)
- 300 g (10½ oz) mixed berries, fresh or frozen
- 15 g (½ oz) cornstarch
- ½ lemon, juice only (15 g / ½ oz)
Method
- In a bowl, combine the almond flour, oats and pinch of salt. Pour in the melted coconut oil and 40 g of the maple syrup and work it with your hands until the dough holds together.
- Press the dough over the bottom and up the sides of the tart pan, pressing firmly so there are no gaps.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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