• Sumo

This delicious berry tart has a toasted nut crust that gives it deep, earthy flavors that highlight the bright and natural berries.

Toasted Nut and Berry Tart Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours


  • 1/4 Cup Almonds
  • 1/4 Cup Pecans
  • 1/4 Cup Hazelnuts
  • 1/4 Cup Sugar
  • 3/4 Cup Whole-Wheat Flour
  • 6 Tablespoons Butter, chilled and diced
  • 1 Tablespoon Egg Replacer
  • 1 Tablespoon Water
  • 1/2 Cup Sour Cream
  • 1/2 Cup Plain Greek Yogurt
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Orange Zest
  • 1 Cup Blueberries
  • 1 Cup Raspberries
  • 1 Tablespoon Orange Juice


  1. Preheat oven to 350 degrees and spread the nuts out on a baking sheet. Cook for 12-15 minutes or until brown and toasted.
  2. In a blender, or small bowl with a whisk, meat together the water and egg replacer until frothy.
  3. Cool the nuts then add to a food processor with the flour, sugar and salt. Pulse together until the nuts are ground into a powder, then add the butter and pulse until it resembles corn meal. Add the egg replacer and pulse together until clumps form.
  4. Press crust mixture into the bottom and sides of a tart pan and pierce with a fork; freeze for 30 minutes.
  5. While the crust is freezing, raise the oven temperature to 400 degrees.
  6. Make the filling by whisking together the sour cream, greek yogurt, brown sugar, vanilla and orange zest.
  7. In a medium bowl, toss together the berries with the orange juice.
  8. Bake the crust for 12 minutes, then remove from the oven and cool. Spread the creamy filling into the crust then spoon the berry mixture over the top.
  9. Refrigerate for 30-60 minutes until firmed slightly