Almond Cookie Tart with Raspberry Fool - alive magazine

Name: Almond Cookie Tart with Raspberry Fool - alive magazine
Ingredients: 2 1/2 cups (625 mL) rolled oats; 1 1/2 cups (350 mL) unsalted almonds; 1/2 cup (125 mL) maple syrup; 1 1/2 tsp (7 mL) cinnamon; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) cold unsalted butter, cubed; 1 organic egg, beaten; 2 1/2 cups (625 mL) raspberries; 2 Tbsp (30 mL) raw cane sugar or coconut sugar; 2 tsp (10 mL) fresh lemon juice; 1/3 cup (80 mL) heavy whipping cream; 1 1/2 cups (350 mL) plain Greek 2% yogurt; Zest of 1 medium orange; 1 tsp (5 ml) vanilla extract; 3 oz (85 g) dark chocolate, chopped; 1/3 cup (80 mL) sliced mint

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Consider this swoon-worthy dessert hybrid of cookie and tart your secret weapon for entertaining, since it easily feeds a crowd. A tender crust is bejewelled…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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