American Flag Fruit Tart with Ghee & Chia Seed Cookie Crust
Preparation Time: 15 min
Cooking Time: 20 min
Serves 4
INGREDIENTS
Ghee & Chia Cookie Crust:
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 2 Tablespoons Carrington Farms® Organic Chia Seeds
- 4 Tablespoons Carrington Farms® Organic Ghee
- 1/2 cup Sugar
- 1 Extra Large Egg
- 1/2 teaspoon Vanilla Extract
Whipped Cream:
- 1 cup Heavy Whipping Cream, cold
- 2 Tablespoons Sugar
Toppings:
- 1 cup Blueberries
- 1 jar Reese® Maraschino Cherries
DESCRIPTION
Let freedom ring this 4th of July with a slice of patriotic pie. This sweet American Flag Tart has a unique, healthier twist: a @carringtonfarms Ghee and Chia Seed crust, and ruby red Reese Maraschino Cherries adorned on top! It’s a delightful tart that’s as festive as it is tasty, so raise the flavor flag and celebrate summer with red, white, and blue!
DIRECTIONS
1. Preheat the oven to 320°F.
2. Whisk together the flour, baking soda, salt and chia seeds in a large mixing bowl and set aside.
3. In a second mixing bowl, whisk together the ghee and sugar. Whisk until it looks creamy and slightly whipped. Next, add the egg and vanilla extra and whisk to combine.
4. Using a spatula, combine the wet and dry ingredients to make the cookie dough.
5. Lightly grease a small baking sheet with ghee then add the cookie dough and spread out in one even layer.
6. Bake at 320°F for 15-18 minutes or until the edges are light gold. Allow the cookie crust to cool completely.
7. Using an electric whisk, whisk the cold heavy cream until peaks then slowly add the sugar while whisking until firm peaks.
8. Dollop the whipped cream on top of the cooled cookie crust and spread out evenly then top with blueberries and maraschino cherries to make the American flag pattern.
Recipe by Joni Gomes @foodbyjonister
2. Whisk together the flour, baking soda, salt and chia seeds in a large mixing bowl and set aside.
3. In a second mixing bowl, whisk together the ghee and sugar. Whisk until it looks creamy and slightly whipped. Next, add the egg and vanilla extra and whisk to combine.
4. Using a spatula, combine the wet and dry ingredients to make the cookie dough.
5. Lightly grease a small baking sheet with ghee then add the cookie dough and spread out in one even layer.
6. Bake at 320°F for 15-18 minutes or until the edges are light gold. Allow the cookie crust to cool completely.
7. Using an electric whisk, whisk the cold heavy cream until peaks then slowly add the sugar while whisking until firm peaks.
8. Dollop the whipped cream on top of the cooled cookie crust and spread out evenly then top with blueberries and maraschino cherries to make the American flag pattern.
Recipe by Joni Gomes @foodbyjonister