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Pineberry Cloud Tart


  • 1 pound pineberries, thinly sliced (one sliced as a rose)

Almond Crust

  • 1 cup almond flour
  • 1/2 cup cornstarch
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 6 tbsp melted butter, cooled


  • 2 tsp unflavored powdered gelatin
  • 2 tbsp whole milk
  • 1/2 cup whole milk
  • 1/2 cup light brown sugar (packed
  • 2 cups whole milk Greek yogurt
  • zest of 1 lemon


  • 1 tbsp honey
  • 1 tsp lemon juice
  • mint leaves


  • FOR THE CRUST: Adjust oven rack to middle position and heat oven to 350 degrees. Whisk flour, cornstarch, sugar, and salt in bowl until well combined. Add melted butter and vanilla extract and stir with wooden spoon until uniform dough forms. Crumble two-thirds of mixture over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan. Crumble remaining dough and scatter evenly around edge of pan. Press crumbled dough into sides of pan. Press edges to even thickness. Place pan on rimmed baking sheet and bake until crust is golden brown, about 15 minutes, rotating pan halfway through baking. Allow to cool while you prepare the filling.
    FOR THE FILLING: Place gelatin and 2 Tbsp. milk in a small bowl and let stand 5 minutes. Warm remaining ½ cup milk in a small saucepan over medium heat until steaming, about 3 minutes. Remove from heat, add gelatin mixture, and whisk until smooth. Whisk in yogurt, brown sugar, and lemon zest and pour into pie crust, right to the top (pour any excess in a bowl for yourself) smooth the top with a spatula. Chill until the filling is set, about 2 hours.
    FINISH IT OFF: Arrange sliced pineberries in overlapping concentric circles over the top of the tart. Use a rose pineberry in the center. If you like, drizzle the top with honey and lemon, and garnish with a few mint leaves. Chill until ready to serve.