Dessert for a person allergic to milk and all milk products?
I may have had a little too much confidence in myself initially, for finding a tasty dairy-free dessert that did not involve me having to go to a specialty whole foods store or buy unique, expensive ingredients is not a simple task. I mean, think about it. The staple of most desserts either include chocolate (even dark chocolate has some milk in it) or a crust of some sort (butter!). No milk, cream, ice cream, yogurt….
My best idea was to use a fruit-based dessert. That avoided the whole chocolate conundrum. However, most all fruit-based desserts involve a crust, which involves butter. I could have done my Healthy Peach Tart with Shortbread Crust, but I felt the tart was best served with whipped topping, and the colour of the crust might be a little off-putting for someone who isn’t expecting it. Besides, I am always interested in trying new recipes!
In the end, I decided to adapt a berry tart recipe from my grandma. The filling remained the same, but the crust went through some major changes. The butter was removed, the flour was reduced, the sugar was reduced, and peanut butter and toasted almond butter filled in the gaps.
In a way, these tarts are somewhat similar to glorified peanut butter and jelly sandwiches.
3/4 c sliced almonds, toasted*
1/8 c peanut butter
1 1/2 tsp sugar
3 1/2 Tbsp flour
2 c frozen blueberries (you can really use any berries or mix of berries you want)
1 Tbsp water
1 tsp cornstarch
Servings: 9 mini tarts
Heat oven to 400oF. While the oven is heating, grind the toasted almonds in a food processor until a paste forms. The mixture will start out dry and crumbly, but eventually will become more of a paste. Add in peanut butter and sugar, and blend. Add flour slowly until the dough is pulling away from the edges of the bowl.
Line the muffin cups with the dough by pressing it into the bottom and sides of the cups. Bake for 2-3 minutes or just until the dough has lost its shine. Allow to cool. The bottoms of the cups may puff up a little. Allow to cool slightly, then gently press down. Don’t burn your fingers!
In a medium saucepan over medium-high heat, bring blueberries, water, and cornstarch to a boil. Boil until the blueberries have broken down, and the sauce has thickened.
Divide the blueberry sauce equally among the cups. Bake for 8-10 minutes, or until starting to brown around the top edges of the crust. Allow to cool, sprinkle with a little sugar on top, then serve!**
*To toast sliced almonds, preheat oven to 400oF. Spread almonds on a baking sheet. Toast for approximately 2-3 minutes, or until lightly brown and fragrant. Whole almonds will also work, but will need to be toasted for approximately 4-6 minutes.
**If you don’t need this recipe to be dairy-free, I highly suggest serving these slightly warm with some vanilla ice cream, vanilla frozen yogurt, cool whip, or your cool, creamy, light and airy dairy product of choice. 🙂