Ingredients

2 handfuls fresh cherries
1 handful fresh berries
1 cup coconut yoghurt (or yogurt of choice)
2 cups almond flour
1 egg
2 tablespoons coconut oil, melted
2 tablespoons maple syrup
2 tablespoons freeze dried raspberries (optional)
Pinch of salt

Method

Preheat oven to 180°C on fan bake and grease a 9-inch tart tin with removable base with coconut oil

In a bowl, mix the almond flour, egg, coconut oil, maple and salt until everything is sticking together

Press the mixture into the tart tin and bake for 15-20 minutes, or until the crust is slightly golden. Let the crust cool completely, remove from tin before adding the topping

Spread the yoghurt on the crust evenly and arrange the cherries and berries over the yoghurt. Sprinkle over the freeze-dried raspberries.  Cut the tart into slices and serve